Soft and chewy homemade taro mochi made with taro powder and stuffed with homemade taro paste. Made completely from scratch, this Japanese inspired dessert tastes nutty, earthy and with a hint of vanilla!
To make the mochi dough, combine the flour, taro powder, and icing sugar in a glass bowl. Slowly pour in the warm milk, mixing well to combine into a smooth paste.
Cover the bowl with plastic wrap and poke a few holes in the film. Microwave for 2 minutes. Give the mixture a good mix to loosen it up.
Cook for a further 2 minutes in the microwave. Use a wooden spoon or spatula to fold the dough in on itself a few times. Keep folding until the dough becomes sticky and stretchy.
Sprinkle some corn starch on the work surface, then tip the dough over. Sprinkle more corn starch over the mochi dough, then knead it a few times until the dough becomes firmer. Divide the dough into 12 equal parts.
Slightly flatten the mochi dough ball by using a small rolling pin. Place 1 teaspoon of taro paste ball in the middle. Do not overfill.
Wrap the mochi dough around the taro filling, sealing it by pinching the mochi dough.
Roll between palms to make the taro mochi more round. Repeat the process for the remaining mochi dough balls. Chill for at least 1 hour before serving.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Nutritional value is estimative and is calculated per serving (this recipe makes 12 servings).
Mochiko flour is also known as glutinous rice flour. All purpose flour cannot be used instead.
For vegan taro mochi, replace the milk with plant-based milk or water.
You only need to make half of my recipe for taro paste (use only half of the ingredients).