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Cut open taro pitaya mochi croissants on round black plate with knife.

Taro & Pitaya Mochi Croissants

Taro and pitaya (dragon fruit) almond frangipane with a chewy mochi takes these croissants to a new level of deliciousness.
Course Breakfast, Brunch, Dessert
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 688kcal
Author Michelle


  • 2 croissants preferably day-old

Simple syrup:

  • ¼ C granulated sugar
  • ¼ C water

Taro filling:

  • 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