This recipe for Taro Mochi features a tender, chewy mochi exterior wrapped around a smooth and creamy taro filling. Naturally tinted a beautiful pale purple hue, they're lightly sweet, fragrant, and perfect as an afternoon treat with tea.
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If you're a fan of taro desserts, you'll love the combination of earthy taro and pillowy-soft mochi.
Why you'll love this recipe
Delicious: this taro mochi has a soft and chewy texture that is lightly sweet and not too rich.
Naturally colored and flavored: with real mashed taro paste, and is gluten-free (depending on ingredients used).
Easy to make: great as a make-ahead dessert.
What is taro?
Taro is a starchy root vegetable commonly used in Chinese, Taiwanese, Vietnamese, and Japanese cuisine. It has a brown exterior and beige interior with pink/purple flecks.
When cooked, it becomes creamy and slightly nutty with a subtle vanilla-like flavor.
Taro is typically used in dessert soups such as Taro Coconut Sago Dessert Soup, or Bubur Cha Cha (Malaysian Coconut Milk Dessert), or in savory dishes such as Taro Puffs (Fried Taro Dumplings) Wu Gok 芋角.
What is taro mochi?
Similar to my mango cream mochi and durian mochi, taro mochi is a popular Asian dessert made with a chewy glutinous rice dough filled with sweet taro paste.
Ingredients you'll need
- fresh taro root: peeled and cubed
- coconut milk/coconut oil: adds creaminess and flavor
- granulated sugar: or sweetened condensed milk; adds sweetness
Mochi dough:
- mochiko (sweet glutinous rice flour): do not use regular rice flour; glutinous rice flour gives the mochi its signature chewy texture
- water
- granulated sugar: adds subtle sweetness
For dusting:
- cornstarch: or cooked glutinous rice flour (koh fun)
Where to find?
You can find these ingredients at Asian supermarkets.
How to make taro mochi
Make the cooked taro paste ahead of time.
Adjust the sweetness of the mashed taro according to your taste.
Use an ice cream scoop to divide into 20g portions.
Chill in the fridge until ready to use.
Make the mochi dough:
Combine mochiko glutinous rice flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
After 2-3 minutes, the mochi dough will be translucent and cooked through.
Use a stiff wooden paddle to pound beat the mochi/vigorously mix the mochi for 1-2 minutes, until it cools slightly.
Alternatively, you can steam the mixture for 20 minutes.
Assemble:
Dust your work surface lightly with cornstarch or koh fun (cooked glutinous rice flour).
Divide the mochi dough into 4 equal portions.
Flatten each piece into a round disc. You can also use your fingertips to help stretch out the dough. If it's too sticky, you can dab a little water or cornstarch to assist with the stickiness.
Place a taro filling ball in the center.
Work quickly to carefully gather the edges and pinch to seal.
Roll gently until smooth, place seam-side down onto a muffin liner.
Repeat with the remainder.
How to store & serve
Store the assembled mochi in an airtight container at room temperature for up to 1 day.
It is best to enjoy taro mochi freshly made on the same day, as the mochi will harden over time.
Serve taro mochi with tea: try osmanthus oolong milk tea, Hong-Kong milk tea, or matcha jasmine tea.
Expert tips
Work quickly and keep the mochi dough covered to prevent it from drying out.
To keep the mochi even more pliable, add a touch of neutral vegetable oil to the dough (prior to microwaving or steaming).
Lightly wet your hands with water if the dough becomes sticky.
Use a small ice cream scoop and chill the taro filling before assembling for easier handling.
Don't overfill the mochi or it may tear.
Other taro recipes you may like
Did you make this recipe?
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Taro Mochi
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Taro filling:
- 80 g mashed taro paste divided into 4 portions (20g each)
Mochi dough:
- 90 g mochiko glutinous rice flour
- 120 ml water
- 15 g granulated sugar
Instructions
Prepare the taro paste ahead of time.
Make the mochi dough:
- Combine mochiko glutinous rice flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
- Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
- After 2-3 minutes, the mochi dough will be translucent and cooked through.
- Use a stiff wooden paddle to pound beat the mochi/vigorously mix the mochi for 1-2 minutes, until it cools slightly.
Assemble:
- Dust your work surface lightly with cornstarch or koh fun (cooked glutinous rice flour).
- Divide the mochi dough into 4 equal portions.
- Flatten each piece into a round disc. You can also use your fingertips to help stretch out the dough. If it's too sticky, you can dab a little water or cornstarch to assist with the stickiness.
- Place a taro filling ball in the center.
- Work quickly to carefully gather the edges and pinch to seal.
- Roll gently until smooth, place seam-side down onto a muffin liner.
- Repeat with the remainder.
- Enjoy freshly made.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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