Chewy and soft, taro mochi is a delightful treat that combines the unique flavor of taro with the tender texture of mochi. Follow my guide to make it.
What is Taro Mochi
Mochi is a traditional Japanese rice cake made from glutinous rice or glutinous rice flour. It has a soft, chewy, and slightly sticky texture that is unique and enjoyable.
My family is a big fan of mochi. I’ve previously shared recipes for Purple Sweet Potato Mochi, Matcha Red Bean Mochi, Milk Mochi, and Mango Mochi. Today, I’m excited to share a new one—Taro Mochi.
Taro Mochi is a delicious dessert that combines the soft, chewy texture of mochi with a sweet, smooth taro filling. The distinct, rich flavor of taro pairs perfectly with the mochi, creating a satisfying and indulgent treat.
Each bite offers a perfect blend of taste and texture, with the creamy taro filling melting in your mouth, leaving a gentle sweetness that’s hard to resist. This dessert is a comforting favorite for anyone who loves traditional Asian sweets.
For the dough, I use the same recipe as my Mango Mochi. The taro paste is made similarly to my Taro Paste recipe, but without the stir-frying, which makes it extra creamy. You can also use this taro paste to make taro milk tea.
In fact, you can steam the mochi batter with the purple sweet potato and taro at the same time to save both time and energy.
Ingredients
For the Mochi Wrapper:
- 120 g glutinous rice flour
- 30 g cornstarch
- 30 g granulated sugar
- 165 ml milk
- 15 g butter
For the Filling:
- 100 g purple sweet potato
- 200 g taro
- 50 g condensed milk
- 20 g sugar
- 10 g butter or corn oil
For Coating:
- 1/4 cup coconut flakes
Instructions
1. Make the Filling:
- Peel and cut the purple sweet potato and taro into evenly sized-chunks. Steam them for 20-30 minutes, or until they are soft enough to be easily pierced with a fork.
- Once steamed, place the taro and purple sweet potato into a blender or food processor. Add the condensed milk, sugar, and butter or corn oil. Blend until smooth and creamy. Transfer the taro filling into a piping bag and set aside.
2. Prepare the Mochi Dough:
- Mix the Batter: In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, and milk. Stir until smooth. To achieve a finer texture, strain the mixture through a sieve.
- Prepare for Steaming: Cover the mixture with plastic wrap, making sure to poke a few small holes with a toothpick to allow steam to escape. This helps prevent water droplets from dripping into the dough.
- Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes. After steaming, add the butter to the hot dough. Using a silicone spatula, thoroughly mix until the butter is fully incorporated.
- Knead the Dough: Once the dough has cooled slightly and is safe to handle, put on gloves and knead the dough for about 5 minutes. Stretch and pull the dough until it becomes elastic and smooth. This step is crucial for achieving the perfect mochi texture. Dust your hands and the dough with some cooked glutinous rice flour to prevent sticking. Divide the dough into roughly 50-gram portions.
3. Assemble the Mochi:
- Take one portion of mochi dough and roll it into a ball. Then, flatten the dough into a small disc.
- Pipe a small amount of taro filling onto the center of the dough. Gently wrap the dough around the filling, pinching the edges to seal it. Roll it between your palms to shape it into a smooth ball.
- Roll the finished mochi in coconut flakes to coat the outside, adding a pleasant texture and flavor.
How to Make Taro Mochi
Ingredients
For the Mochi Wrapper:
- 120 g glutinous rice flour
- 30 g cornstarch
- 30 g granulated sugar
- 165 ml milk
- 15 g butter
For the Filling:
- 100 g purple sweet potato
- 200 g taro
- 50 g condensed milk
- 20 g sugar
- 10 g butter or corn oil
For Coating:
- 1/4 cup coconut flakes
Instructions
Make the Filling:
- Peel and cut the purple sweet potato and taro into evenly sized-chunks. Steam them for 20-30 minutes, or until they are soft enough to be easily pierced with a fork.
- Once steamed, place the taro and purple sweet potato into a blender or food processor. Add the condensed milk, sugar, and butter or corn oil. Blend until smooth and creamy. Transfer the taro filling into a piping bag and set aside.
Prepare the Mochi Dough:
- Mix the Batter: In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, and milk. Stir until smooth. To achieve a finer texture, strain the mixture through a sieve.
- Prepare for Steaming: Cover the mixture with plastic wrap, making sure to poke a few small holes with a toothpick to allow steam to escape. This helps prevent water droplets from dripping into the dough.
- Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes. After steaming, add the butter to the hot dough. Using a silicone spatula, thoroughly mix until the butter is fully incorporated.
- Knead the Dough: Once the dough has cooled slightly and is safe to handle, put on gloves and knead the dough for about 5 minutes. Stretch and pull the dough until it becomes elastic and smooth. This step is crucial for achieving the perfect mochi texture. Dust your hands and the dough with some cooked glutinous rice flour to prevent sticking. Divide the dough into roughly 50-gram portions and set aside.
Assemble the Mochi:
- Take one portion of mochi dough and roll it into a ball. Then, flatten the dough into a small disc.
- Pipe a small amount of taro filling onto the center of the dough. Gently wrap the dough around the filling, pinching the edges to seal it. Roll it between your palms to shape it into a smooth ball.
- Roll the finished mochi in coconut flakes to coat the outside, adding a pleasant texture and flavor.
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