Royal Family Taro Mochi, 120 g, (Pack of 1)

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For ease, I have broken down the process into 4 steps: making the dough, kneading the dough, forming the buns, and finally filling them. Making the milk bun dough If you have leftover glutinous rice flour, make these recipes as well: Homemade Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)or Festive Snow Skin Mooncakes. Once the taro is finished cooking, drain off any excess water and mix/mash with some coconut milk, sugar and salt. I like using coconut milk here because taro goes nicely with coconut, and it gives the filling a bit of creaminess. Peel and cut the taro in small chunks, and place it into a small bowl with a little splash of water. I wouldn’t recommend making the mochi ahead of time, since it’s easiest to use when it’s still warm from being cooked.

If you’re using a stand mixer, use the dough hook to knead the dough for 10 minutes. Add in the softened butter, then knead for another 5 minutes. There are two ways of making the dough: using a stand mixer or by hand. The process is pretty much the same, except for kneading the dough. Using a stand mixer is much easier and faster, but for demonstration purposes we will be looking at the handmade dough. Transfer the filling to a piping bag for easy placement onto the dough wrapper. Alternatively, you can simply use a spoon to fill the center of the wrapper. Taro powder – also known as taro bubble tea powder. This is the powder typically used by shops to make taro milk bubble tea. If you have pure taro powder, that can also work really well. However, the easiest one to source is bubble tea taro powder. Room temperature taro paste – for an even and speedy rise. Cold taro paste inside the buns can hinder the proofing process, making it much slower.Place the dough wrapper on top of a small bowl to allow the wrapper to take its shape as you pour the filling. Soft, chewy, and nutty – what’s not to love about this taro mochi recipe? Indulge in its delectable mochi dough made with glutinous rice flour that is filled with the goodness of taro paste . It is a recipe that the whole family can enjoy eating and the kids will surely have fun making. What Is Taro Mochi?

Taro is a delicious root crop with a mildly sweet taste and texture that’s comparable to sweet potato. This food is a good source of dietary fiber and other nutrients including manganese, potassium, copper, phosphorus and magnesium. It also contains vitamins B6 and E. Because of its rich nutritional components, it’s not a surprise that this vegetable also offers numerous health benefits. Taro mochi has a very unique and delectable flavour. Stuffed with homemade taro paste, this taro wagashi has an earthy, nutty flavour with hints of sweet vanilla. Since the dessert is made with homemade taro paste, you can adjust the level of sweetness. This pot should have a lid to trap the steam and help the mochi cook. I like wrapping a kitchen towel around the lid to absorb any of the condensation, without accidentally dripping it onto the mochi. If you’re going to eat this within 12 hours and you can store this in a cool area (not the fridge!!), you can keep it at room temperature. Kind of like a firmer version of the tapioca you can eat in tapioca pudding, or a softer version of boba.Scoop on spoonful of taro paste in the middle of the rolled-out bun. Do not overfill as this can make the filling leak out when baking. Pour the cornstarch onto a big work surface. I like doing this on a big cutting board rather than something like a table, since it’s easier to wash. Bake the taro buns for 10-12 minutes or until golden brown, then let them cool down before consuming. Mochi is a sweet and chewy Japanese rice cake that is traditionally associated with Japanese New Year celebrations. Currently eaten all year-round, this Japanese treat has gained worldwide recognition and many people from other countries already know what it is.

Milk: Mochi dough is made creamy and milky using milk. You can use regular milk, plant-based milk, or coconut milk for a stronger coconut flavor. If you don’t have milk, you can use water, but the mochi will not be as rich or creamy.

Food Steamer – really useful when steaming taro root. I recommend this electric food steamer, as it has a good capacity. You can also opt for a traditional bamboo steamer. I came up with these Taro & Pitaya Mochi Croissants on a whim when I needed to use up some fresh taro I had on hand. Lay out 24 cupcake wrappers. You probably want to have a place to put your mochi when they’re done, rather than trying to hold your mochi in one hand and divvying up wrappers with the other. You can find everything about it in my post about taro paste, including uses, detailed method and recipe. What does taro mochi taste like? All ingredients used to make the bun dough are very common and can be found in most households. The slightly more special ingredients are used for the taro filling. Let’s look at both:

These fluffy taro buns are made using an Asian technique known as Tangzhong. This method involves making a paste or roux from flour and milk. Using this paste as the base for the milk buns makes them incredibly soft, but also longer lasting.

Why you'll like this recipe

Place the finished taro mochi in a cupcake wrapper, then repeat with the remaining mochi and taro filling. Ingredients Icing sugar – adds sweetness to the mochi dough. I strongly recommend using icing sugar instead of granulated sugar, as it yields a smoother texture. If you only have granulated sugar, dissolve it in the milk before adding to the dough mixture. Divide the dough into 12 equal pieces. You can use a kitchen scale for more accuracy. Each piece will be about 65 grams or 2.3 oz. This recipe, which uses the same proportions as this loh máih chìh recipe, has more* flour than water compared to the majority of taro mochi recipes floating around, so the texture will definitely end up bouncy (without it being too much of a pain to assemble). This is key, because taro goes bad really fast. It’ll taste sour and gross, so please err on the conservative side here (one of the few times that I will say that haha).