This pot should have a lid to trap the steam and help the mochi cook. I like wrapping a kitchen towel around the lid to absorb any of the condensation, without accidentally dripping it onto the mochi. Lay out 24 cupcake wrappers. You probably want to have a place to put your mochi when they’re done, rather than trying to hold your mochi in one hand and divvying up wrappers with the other. If you don’t want/can’t freeze these and you can’t eat them fast enough, I suggest that you make a smaller batch that you know can be eaten that day. Make Ahead As taro is added to the glutinous rice, a marvellous taro mochi taste is produced. When we make it into a paste, we release and spread the umami of the root plant consistently throughout the mixture.

Requires less egg and butter in the dough, making the bread lower in calorie and less eggy in flavour. Icing sugar – adds sweetness to the mochi dough. I strongly recommend using icing sugar instead of granulated sugar, as it yields a smoother texture. If you only have granulated sugar, dissolve it in the milk before adding to the dough mixture.The exterior of taro mochi is like a chewy, stretchy, and gummy marshmallow. This recipe adds taro powder in the mochi dough, making the chewy shell taste earthy and sweet. If you have leftover glutinous rice flour, make these recipes as well: Homemade Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)or Festive Snow Skin Mooncakes. I wouldn’t recommend making the mochi ahead of time, since it’s easiest to use when it’s still warm from being cooked. Be patient – Tangzhong dough takes quite a long time to knead. Be patient and keep kneading until the dough is firm and springy. These fluffy taro buns are made using an Asian technique known as Tangzhong. This method involves making a paste or roux from flour and milk. Using this paste as the base for the milk buns makes them incredibly soft, but also longer lasting.

Even when eating plain, you will be able to enjoy its pleasant taste. However, we would like to highlight that the dessert’s primary excellence comes from its texture. It has a floaty yet firm feeling when bitten into and chewed. As for the glutinous rice flour: make sure that you get glutinous or sweet rice flour, since plain rice flour will not give you the right texture. Pro tip: ensure the taro paste is not cold when adding it to the buns. Cold paste can slow down the proofing process. Leave the paste out for 1-2 hours before using it. Baking taro buns Hence, making the whole experience of eating the Japanese treat fully satisfactory if not orgasmic. I came up with these Taro & Pitaya Mochi Croissants on a whim when I needed to use up some fresh taro I had on hand.Stand Mixer – I’m a big fan of the KitchenAid Artisan Stand Mixer, which is great for kneading dough. It’s ideal for buns and rolls, as the dough is very stretchy and cohesive, despite being extra soft when baked. Even if the taro feels like it’s taking forever (aka 40-60 minutes), your patience will be rewarded with plenty of smooth filling inside your mochi. Transfer the filling to a piping bag for easy placement onto the dough wrapper. Alternatively, you can simply use a spoon to fill the center of the wrapper.

If you’re using a stand mixer, use the dough hook to knead the dough for 10 minutes. Add in the softened butter, then knead for another 5 minutes.

All About The Taro Filling

The most notable health benefit of taro has to do with improving our gut health. It also helps improve your blood sugar levels and improves your heart health. Adding taro to your diet can also help if you are trying to lose weight. All ingredients used to make the bun dough are very common and can be found in most households. The slightly more special ingredients are used for the taro filling. Let’s look at both: