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How to Make Mochi with Taro Paste

Finished Mochi with Taro Paste

Mochi with Taro Paste is a dessert that is perfect for making for children. No oven is required, so even beginners can succeed in making it. Estimated preparation time: 2 hours.

Estimated cooking difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Lipu Taro (available on e-commerce platforms, affordable and fresh)
  • Purple sweet potato powder
  • Milk
  • Glutinous rice flour
  • Cornstarch
  • Butter
  • Heavy cream
  • Granulated sugar
  • Food processor (an electric hand mixer also works)
  • Sieve
  • Plastic wrap
  • Granulated sugar

Ingredients

  • Lipu Taro: 200g
  • Purple sweet potato powder: 3g
  • Milk: 165g
  • Glutinous rice flour (Part A): 50g
  • Glutinous rice flour (Part B): 75g
  • Cornstarch: 22g
  • Butter: 30g
  • Heavy cream (Anchor brand recommended): 145g
  • Granulated sugar: 26g

Instructions

  • Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Place all the taro into a food processor.
  • Add 30g of milk and 25g of heavy cream, then blend until smooth.
  • Add 3g of purple sweet potato powder and 18g of granulated sugar, and continue blending until you have a smooth taro paste.
  • In a separate bowl, combine all of Glutinous rice flour (Part B), 22g of cornstarch, 135g of milk, and 50g of granulated sugar. Mix well and sieve once. Cover with plastic wrap and poke a few small holes in it. Steam over medium heat for 30 minutes.
  • While the mixture is steaming, place Glutinous rice flour (Part A) in a frying pan and stir-fry over low heat until it turns slightly yellow (i.e., cooked). Set aside as dusting powder.
  • Take the steamed glutinous rice and milk mixture (which should be jelly-like) while it is still hot. Add 30g of butter and knead until the butter is fully absorbed by the dough. Then, refrigerate for one hour.
  • In another bowl, add 120g of heavy cream and 8g of granulated sugar. Whip until stiff peaks form, then transfer to a piping bag for later use.
  • Take the chilled dough out, knead for 5 minutes, and divide into 30g portions. Dust each portion evenly with 2g of dusting powder to prevent sticking. Roll each portion into a circle. Pipe 5g of whipped cream onto the center, place 30g of taro paste on top, and then wrap the dough around the filling like a bun (trim any excess dough if necessary).
  • After wrapping, dust the top evenly with another 2g of dusting powder to prevent sticking.
  • Repeat the above steps until all ingredients are used up.

Additional Notes

  • It is best to wear non-stick gloves during preparation.
  • The mochi can be eaten immediately after making; no further heating is required.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.