These soft and naturally sweet Taro Mooncakes are perfect for kids and beginners! Steam, mash, and shape—no oven needed. Low sugar, low fat, and totally adorable!
What is Taro
Taro is a starchy root vegetable widely used in Asian cooking, both in sweet and savory dishes. It has a mild, nutty flavor and a naturally fluffy, creamy texture when cooked, making it perfect for desserts like mooncakes, puddings, and soft pastries.
Unlike potatoes, taro has a slightly sweet aroma and a very smooth consistency after steaming or boiling, which helps it blend beautifully with other ingredients.
Important: Please note that taro is different from Chinese yam (often shan yao). They have distinct textures and flavors, and are generally not interchangeable in recipes.
About the Fillings
In this recipe, I use banana for its natural sweetness, creamy texture, and ease of use. However, there are many other delicious options you could choose from:
- Sweet red bean paste
- Taro Paste
- Black sesame paste
- Winter melon paste
- Lotus seed paste
- Purple sweet potato paste
-
Chopped dates or a dab of jam
-
Even a teaspoon of smooth nut butter (if allergies aren’t a concern)
A Quick but Crucial Tip
After steaming the taro slices, if you see any excess water that has pooled in the bowl or plate, be sure to pour it off before you start mashing. This step is key to preventing your taro dough from becoming too wet and sticky.
Why You’ll Love This Recipe
- Kid-Friendly & Healthy: Made with wholesome ingredients like taro and banana, and sweetened lightly with condensed milk, these are a treat you can feel good about serving.
- No-Bake & Easy: All you need is a steamer and a mold. The process is simple, tactile, and fun—perfect for beginners.
- Versatile & Cute: While I use banana here, you can experiment with so many fillings. The mooncake mold gives them an instantly festive and adorable look that everyone loves.
Ingredients and Substitutions
- Fresh Taro – This is the starchy, slightly sweet root that forms the soft, pliable base of our “cake.” It must be steamed until completely tender to mash smoothly. Common taro works perfectly. (Important Note: Taro is different from Chinese yam/nagaimo. They have different textures and are not direct substitutes in this recipe).
- Purple Sweet Potato Powder – This is primarily for giving the taro paste a beautiful, pale lavender color and a very subtle extra flavor. If you can’t find it, mashed steamed purple sweet potato is a great alternative.
- Condensed Milk – I use this as the primary sweetener. It adds a lovely creamy, milky sweetness with less sugar than you’d need if using granulated sugar alone. It’s key to the “low-sugar” aspect. Adjust the amount to your taste.
- Banana – Our simple, natural filling. It adds moisture and sweetness. Choose a ripe but firm banana. Feel free to experiment with other fillings like red bean paste, lotus paste, or a small piece of mango.
- Mooncake Mold – Any small press mold will work to give these their classic patterned shape. If you don’t have one, you can simply shape them into smooth balls or small patties.
How to Make Steamed Taro Mooncakes
1. Steam the Taro
- Prepare your steamer by bringing water to a boil.
- Place the sliced taro in a steamer basket or on a plate. Steam for 15-20 minutes, or until a chopstick pierces through the slices effortlessly.
- Crucial Tip: Once steamed, if there is any water pooled in the bowl or plate with the taro, carefully pour it out. Excess water will make your dough too wet and sticky.
2. Make the Taro Dough
- Transfer the hot, steamed taro to a large mixing bowl. Immediately add the purple sweet potato powder.
- Use a potato masher or a fork to mash the taro while it’s still hot until it’s as smooth as possible and the color is uniform.
- Add the condensed milk (and optional sugar if using). Put on a pair of food-safe gloves if you have them (this prevents sticking and is highly recommended).
- Knead and mix the warm taro mixture with your hands until it comes together into a smooth, slightly sticky dough that doesn’t stick to the bowl. If it’s too dry and crumbly, add a teaspoon of milk. If it’s too wet and sticky, knead in a little cooked glutinous rice flour or cornstarch, one teaspoon at a time.
3. Prepare the Filling
- Peel the banana(s) and cut them into short, chunky pieces, roughly the size of your thumb tip. You’ll need one piece per mooncake.
4. Assemble and Shape
- Divide your taro dough into equal portions, about 35g each. Roll each portion into a ball.
- Take one dough ball and flatten it in the palm of your hand into a disc about 1/4-inch thick.
- Place one piece of banana in the center of the disc.
- Gently bring the edges of the taro dough up and around the banana, pinching to seal completely. Don’t worry about it being perfect—just make sure the banana is fully enclosed. Roll it gently between your palms to smooth it into a ball.
- Lightly dust your mooncake mold with cooked glutinous rice flour or cornstarch and tap out the excess. This step is option.
- Place the sealed dough ball into the mold. Press down firmly and evenly on the plunger, then gently release and push the shaped mooncake out onto a plate or tray.
- Repeat with the remaining dough and filling.
5. Serving and Storage
- These can be eaten immediately at room temperature. They are soft, lightly sweet, and delicious.
- For a firmer texture, you can refrigerate them for an hour before serving. They are especially refreshing cold on a warm day.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips & Tricks
- Steam Thoroughly: The taro must be steamed until completely soft and mashable. Undercooked taro will leave lumps and make the dough difficult to work with.
- Drain the Water: This is the most important step to avoid a sticky mess. Always drain any water from the steamed taro before mashing.
- Work While Warm: The taro dough is easiest to knead and shape while it’s still warm from the steamer. It becomes firmer as it cools.
- Seal Tightly: Ensure the banana filling is completely sealed inside the taro dough to prevent it from leaking or causing the shape to break.
- Dust the Mold: A light dusting of dry flour in the mold prevents sticking and helps release the beautiful pattern cleanly.
Frequently Asked Questions
My taro dough is too sticky. What can I do?
Your taro was likely too wet. Knead in a little cooked glutinous rice flour, cornstarch, or even a bit more purple sweet potato powder, one teaspoon at a time, until it becomes manageable.
Can I make these ahead of time?
You can prepare the taro dough a day in advance, wrap it tightly in plastic wrap, and store it in the fridge. Let it come to room temperature before shaping. The assembled “mooncakes” are best eaten within 1-2 days.
Are these safe for young children?
Yes! They are made from simple, steamed ingredients with minimal added sugar. Just ensure the pieces are an appropriate size to prevent choking. Always supervise young children while eating.
Can I use a different filling?
Absolutely! This recipe is very flexible. Try sweet red bean paste, a dab of peanut butter, a piece of strawberry, or even some sweetened cream cheese.
Easy Steamed Taro Banana Mooncakes | No-Bake Dessert for Kids
Ingredients
For the Taro Dough:
- 600 g fresh taro peeled and sliced
- 15 g purple sweet potato powder
- 26 g condensed milk about 2 single-serve packets
- 5-10 g white sugar optional, for extra sweetness
For the Filling & Shaping:
- 1-2 ripe but firm bananas
- A little cooked glutinous rice flour or cornstarch for dusting hands and mold, if needed
Instructions
Steam the Taro
- Prepare your steamer by bringing water to a boil.
- Place the sliced taro in a steamer basket or on a plate. Steam for 15-20 minutes, or until a chopstick pierces through the slices effortlessly.
- Crucial Tip: Once steamed, if there is any water pooled in the bowl or plate with the taro, carefully pour it out. Excess water will make your dough too wet and sticky.
Make the Taro Dough
- Transfer the hot, steamed taro to a large mixing bowl. Immediately add the purple sweet potato powder.
- Use a potato masher or a fork to mash the taro while it's still hot until it's as smooth as possible and the color is uniform.
- Add the condensed milk (and optional sugar if using). Put on a pair of food-safe gloves if you have them (this prevents sticking and is highly recommended).
- Knead and mix the warm taro mixture with your hands until it comes together into a smooth, slightly sticky dough that doesn't stick to the bowl. If it's too dry and crumbly, add a teaspoon of milk. If it's too wet and sticky, knead in a little cooked glutinous rice flour or cornstarch, one teaspoon at a time.
Prepare the Filling
- Peel the banana(s) and cut them into short, chunky pieces, roughly the size of your thumb tip. You'll need one piece per mooncake.
Assemble and Shape
- Divide your taro dough into equal portions, about 35g each. Roll each portion into a ball.
- Take one dough ball and flatten it in the palm of your hand into a disc about 1/4-inch thick.
- Place one piece of banana in the center of the disc.
- Gently bring the edges of the taro dough up and around the banana, pinching to seal completely. Don't worry about it being perfect—just make sure the banana is fully enclosed. Roll it gently between your palms to smooth it into a ball.
- Lightly dust your mooncake mold with cooked glutinous rice flour or cornstarch and tap out the excess. This step is option.
- Place the sealed dough ball into the mold. Press down firmly and evenly on the plunger, then gently release and push the shaped mooncake out onto a plate or tray.
- Repeat with the remaining dough and filling.
Serving and Storage
- These can be eaten immediately at room temperature. They are soft, lightly sweet, and delicious.
- For a firmer texture, you can refrigerate them for an hour before serving. They are especially refreshing cold on a warm day.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
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