Cut a piece of aluminum foil about 6 inches in diameter. Cut a small hole in the center.

Steam cubed taro for 8 minutes. Remove and mashed with potato masher in a big bowl.

In a separate small bowl, combine wheat starch with 1½ to 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed taro.

Add salt, ground pepper, sugar, five-spice powder, and vegetable oil to the mashed taro and wheat starch paste. Mix well into a non-sticky dough.

Sprinkle work surface with a little wheat starch. Transfer dough to the work surface and form a strip about 12 inches long x 2½ inches wide x ½ inch thick.

Shape the strip of dough into a ring. Place this yam ring onto prepared aluminum foil.

Heat sufficient vegetable oil in a deep saucepan or pot to about 325˚F (165˚C). Gently lower the yam ring into hot oil. Deep fry yam ring until golden brown. This should take about 15 minutes. Remove and transfer onto a plate.

Deep fry glass vermicelli and sprinkle it around the yam basket on the plate.

Cook Chap Chai and transfer it into the yam basket. Serve immediately.