Taro & Pitaya Mochi Croissants
Taro and pitaya (dragon fruit) almond frangipane with a chewy mochi takes these croissants to a new level of deliciousness.
- 2 croissants preferably day-old
- ¼ C granulated sugar
- ¼ C water
- 30 g cooked taro mashed
- 18 g salted butter softened
- 60 g granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 50 g almond flour
- 1 teaspoon pitaya/dragonfruit powder optional
- 70 g mochiko (glutinous rice flour)
- 15 g granulated sugar
- 100 g water
- 2 tablespoon flaked almonds
- 1 teaspoon powdered sugar
Make the simple syrup:
In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
Bring to a simmer over low heat until the sugar is dissolved.
Make the taro filling:
Cook the taro and mash it. Set aside and let it cool.
In a bowl, combine the softened butter, sugar, vanilla extract, and egg.
Add in the mashed taro, almond flour and pitaya/dragonfruit powder.
Make the mochi:
Combine the mochiko, sugar, and water in a shallow bowl. Give it a mix.
Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.
Divide the mochi mixture in half.
Preheat oven to 350°F.
Slice a croissant in half.
Brush simple syrup on the inside of the croissant.
Spread the taro filling on the bottom half, reserving 2 teaspoon for the tops.
Add the ½ of the mochi on top of the taro filling.
Place the croissant "top" on.
Spread the remaining taro filling on top and sprinkle with flaked almonds.
Repeat with the remaining croissant.
Bake the croissants at 350°F for 25-30 minutes, until golden in colour. (If the tops are browning too quickly, place a piece of aluminum foil over top).
Remove from oven and let cool.
Add a dusting of powdered sugar and serve freshly made.
Calories: 688kcal | Carbohydrates: 103g | Protein: 13g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 102mg | Potassium: 221mg | Fiber: 5g | Sugar: 65g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg