In a small saucepan, heat 2 cups of whole milk over medium heat until it reaches a gentle simmer. Remove from heat, add 2 tablespoons of loose-leaf strong black tea, and let it steep for 10 minutes. Strain the tea to remove the leaves, then set aside to cool to room temperature.

Peel and dice 1 medium fresh taro root into small cubes. Place the diced taro in a steamer basket over boiling water. Steam for about 15 minutes until fork-tender. Mash into a smooth purée and cool completely.

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a large mixing bowl, beat ½ cup butter and 1 cup caster sugar until light and fluffy, about 3 minutes.

Add 3 large eggs one at a time, mixing well after each. Blend in 1 teaspoon vanilla extract and 120 grams (about ½ cup) cooled taro purée.

Combine 1 ½ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Gradually fold this dry mixture into the wet batter, alternating with the cooled milk tea.

Divide the batter between the prepared pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.

For frosting, beat together 8 ounces cream cheese and ¼ cup butter until smooth. Gradually add 2 cups icing sugar and remaining cooled taro purée until creamy. Adjust consistency with heavy cream or milk as needed.

Once cakes are cool, level tops if necessary. Place one layer on a plate, spread frosting, add second layer, and frost top and sides. Chill for 30 minutes before slicing.

Optionally garnish with brown-sugar tapioca pearls and serve with iced taro milk tea.