This Taro Mochi recipe features a soft, chewy mochi dough wrapped around a rich taro filling, all enveloped in a delightful layer of purple rice. It’s one of my favorite desserts, perfect for satisfying that sweet tooth while also showcasing the wonderful flavors of taro and glutinous rice.
I am a big fan of mochi; it is one of my favorite treats! Having shared my peanut mochi recipe before, I’m excited to introduce another delightful variation: taro mochi.
For the filling, I wrap the taro paste with cooked purple glutinous rice.
However, if you’re looking for a simpler version, you can skip the rice layer and use just the taro paste as the filling.
I have a detailed recipe for making taro paste that you can refer to.
You can also explore other filling options for variety:
- Red bean paste
- Black Sesame Paste
What is pork floss
Pork floss, or 肉松 (ròu sōng) in Chinese, is a dried, fluffy meat product primarily made from pork, though it can also be made with chicken or fish. This versatile ingredient is beloved in many Asian cuisines and is often used as a topping for dishes like congee, buns, and bread, or even as a filling in pastries.
For coating, I like to use pork floss, but you can also use shredded coconut or ground yellow soybean flour, similar to how I prepare my Peanut Mochi.
Ingredients:
For the Purple Rice and taro Filling:
- 1 cup Purple Glutinous Rice
- 1 cup Glutinous Rice
- 1 tbsp Sweetened Condensed Milk
- 1 tbsp Sugar
- 120g Taro Filling (refer to my recipe)
For the Mochi Dough:
- 125g Glutinous Rice Flour
- 35g Cornstarch
- 30g Sugar
- 200g Milk
- 20g Butter
For Coating:
- 1 cup Meat Floss (optional)
Instructions:
1. Prepare the Purple Rice Filling:
- Mix 1 cup of purple rice and 1 cup of glutinous white rice in a large bowl.
- Rinse the rice mixture with water, gently stirring, and drain. Repeat until the water runs clear.
- Drain the rice and transfer it to a rice cooker. Add 2 cups of water, and cook the rice as per the rice cooker settings (cooking sticky rice typically takes about 30-40 minutes).
- Once the rice is cooked, while it’s still hot, add 1 tbsp sweetened condensed milk and 1 tbsp sugar. Mix well until fully combined. Let the mixture cool slightly.
![Cook the Rice]( "Cook the Rice")
2. Make the Mochi Dough:
- In a large bowl, combine 125g glutinous rice flour, 35g cornstarch, and 30g sugar.
- Gradually pour in 200g milk, stirring constantly until the mixture is smooth.
- Strain the mixture through a sieve to remove any lumps.
- Cover the bowl with plastic wrap and poke a few holes in it to let the steam escape during cooking.
- Steam the mixture over high heat for about 15 minutes.
- Once done, carefully remove the mochi from the steamer. While it’s still hot, mix in 20g of butter. Allow it to cool slightly, then pull and stretch the mochi dough for at least 5 minutes. This process helps achieve the desired chewy texture!
![Prepare the Glutinous Rice Dough]( "Prepare the Glutinous Rice Dough")
3. Shape the Purple Rice and Taro Balls:
- Take a portion of the prepared purple rice, flatten it into a small disc (about the size of your palm).
- Place 20g of taro filling in the center of the rice disc and fold the rice around the filling, sealing it tightly to form a ball.
- Repeat until all the filling is used.
![Shape the Purple Rice and Taro Balls]( "Shape the Purple Rice and Taro Balls")
4. Wrap the Mochi:
- Take a piece of the steamed mochi dough and flatten it into a thin, round sheet.
- Wrap the mochi dough around the purple rice-taro ball, sealing the edges completely.
- Roll the finished mochi in pork floss to prevent it from sticking. This adds a savory-sweet contrast and enhances the flavor of the mochi!
Taro Mochi recipe
Ingredients
For the Purple Rice and taro Filling:
- 1 cup Purple Glutinous Rice
- 1 cup Glutinous Rice
- 1 tbsp Sweetened Condensed Milk
- 1 tbsp Sugar
- 120 g Taro Filling refer to my recipe
For the Mochi Dough:
- 125 g Glutinous Rice Flour
- 35 g Cornstarch
- 30 g Sugar
- 200 g Milk
- 20 g Butter
For Coating:
- 1 cup Meat Floss optional
Instructions
Prepare the Purple Rice Filling:
- Mix 1 cup of purple rice and 1 cup of glutinous white rice in a large bowl.
- Rinse the rice mixture with water, gently stirring, and drain. Repeat until the water runs clear.
- Drain the rice and transfer it to a rice cooker. Add 2 cups of water, and cook the rice as per the rice cooker settings (cooking sticky rice typically takes about 30-40 minutes).
- Once the rice is cooked, while it's still hot, add 1 tbsp sweetened condensed milk and 1 tbsp sugar. Mix well until fully combined. Let the mixture cool slightly.
Make the Mochi Dough:
- In a large bowl, combine 125g glutinous rice flour, 35g cornstarch, and 30g sugar.
- Gradually pour in 200g milk, stirring constantly until the mixture is smooth.
- Strain the mixture through a sieve to remove any lumps.
- Cover the bowl with plastic wrap and poke a few holes in it to let the steam escape during cooking.
- Steam the mixture over high heat for about 15 minutes.
- Once done, carefully remove the mochi from the steamer. While it's still hot, mix in 20g of butter. Allow it to cool slightly, then pull and stretch the mochi dough for at least 5 minutes. This process helps achieve the desired chewy texture!
Shape the Purple Rice and Taro Balls:
- Take a portion of the prepared purple rice, flatten it into a small disc (about the size of your palm).
- Place 20g of taro filling in the center of the rice disc and fold the rice around the filling, sealing it tightly to form a ball.
- Repeat until all the filling is used.
Wrap the Mochi:
- Take a piece of the steamed mochi dough and flatten it into a thin, round sheet.
- Wrap the mochi dough around the purple rice-taro ball, sealing the edges completely.
- Roll the finished mochi in pork floss to prevent it from sticking. This adds a savory-sweet contrast and enhances the flavor of the mochi!
Video
Nutrition
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