Mochi cake is always loved by many people for its mild sweetness and soft, chewy skin. If you are also a fan of cakes, then let’s cook with Tastetutorial.com to make this sweet and chewy Taiwanese taro mochi cake that is extremely simple!
1. Taro Filling
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Preparation
7 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Taro Filling For 300g of filling
Taro 300 g Wheat flour 1/2 teaspoon Granulated sugar 60 g Water 100 ml Cooking oil 25 ml
How to choose delicious, non-stringy taro
- Choose taro roots that are evenly round, with a slightly rough skin and little dirt sticking to them. Additionally, the more eyes on the taro, the more flavorful it is.
- Choose roots that feel just right in your hand, not too heavy. If the root feels heavy, it usually contains a lot of water, resulting in a bland taste and is not delicious.
- Avoid choosing roots with very smooth skin, few eyes, or those that are too large, as they usually have a bland taste and are not fragrant.
Tools needed
Steamer, knife, cutting board, sieve, pot,…
How to prepare Taro filling
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Prepare taro
Wash the taro directly under running water to remove dirt, then let it drain. Use a knife to peel the taro and cut it into small square pieces into a glass bowl.
Tip:Cutting the taro into smaller pieces before steaming helps it cook faster and makes it easier to mash.
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Steam and mash the taro
The taro pieces after being cut and placed in a bowl should be steamed for 5 – 7 minutes. Remove the steamed taro while it’s still hot and use a fork to mash it finely.
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Mix the filling mixture
Use a large bowl or basin to mix the taro filling mixture. Gradually add 60g of white sugar, 1/2 teaspoon of flour, and 100ml of water into the bowl, using a spoon to stir until dissolved.
Continue to add the mashed taro into the sugar water and mix thoroughly until the mixture thickens slightly, then strain through a sieve to make the taro filling smoother and finer.
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Cook the taro filling
After straining the taro filling, place it into a pot. Add 25ml of cooking oil and cook the filling on low heat for about 5 – 10 minutes until the filling thickens and becomes sticky, then turn off the heat.
Scoop the taro filling into a bowl and let it cool.
Tip:While cooking the filling, you should continuously stir to prevent it from burning or scorching.
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Final Product
Just after about 10 minutes, you have completed the smooth taro filling. The filling has a creamy, sweet taste that will enhance your mochi cake.
2. Taiwanese Taro Mochi
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Taiwanese Taro Mochi For 10 pieces
Glutinous rice flour 100 gr Corn starch 25 gr Tapioca starch A little Taro filling 300 gr Fresh milk 170 ml White sugar 30 gr Cooking oil 15 ml Salt A little Purple food coloring A little
How to Make Taiwanese Taro Mochi
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Mixing the Dough
Use a large glass bowl or a basin to mix the dough. Add to the bowl 100g of glutinous rice flour, 25g of cornstarch, 30g of white sugar, and a little salt, then use a whisk to mix the ingredients well.
Divide 170ml of fresh milk into 2 portions and gradually add it to the flour, mixing for about 3 minutes until the dough is thick and smooth as in the picture. Let the dough rest for 5 minutes before steaming it.
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Steaming and kneading the dough
After letting the dough rest for 5 minutes, stir it once more evenly and then pour the dough into the mold. Place the dough mold in the steamer and steam for 15 minutes.
After 15 minutes, take out the steamed dough mold and add 15ml of cooking oil to the mold. Use a flat spatula to knead the dough and oil thoroughly. Knead for about 5 – 7 minutes until the oil and dough are combined into a single mass.
Tip:You can use a spoon or ladle to knead the dough, but mixing with a specialized flat spatula will be less sticky and easier to knead.
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Coloring and shaping the dough
Sprinkle some tapioca flour and use your hands to evenly spread the flour on the cutting board. Pour the mochi dough from the mold onto the cutting board and gently flatten it with your hands. Add a little food coloring, then fold the edges of the dough so that the food coloring is in the middle and does not spill out.
Use your hands to knead the dough and food coloring for about 5 – 10 minutes until the dough is evenly colored purple. Continue kneading the mochi dough until it becomes very elastic; if you can stretch both ends without the dough breaking, it’s ready.
Tip:You can apply a little cooking oil or wear gloves while kneading the dough to prevent it from sticking.
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Shaping the mochi
Divide the kneaded dough into 10 equal parts, and shape the taro filling into 10 balls, each weighing 30g. Use your hands to flatten each piece of dough so that it is just enough to wrap around the taro filling.
Place the taro filling in the center of the dough piece, then pull the four corners of the dough together to enclose the filling. Use your hands to roll the mochi into a round shape and dust a little cornstarch all over the mochi to prevent them from sticking together.
Continue doing this until all the remaining mochi are finished.
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Final Product
Thus, with just 4 extremely simple steps, we can complete the delicious Taiwanese taro mochi that uses inexpensive and easily found ingredients.
The mochi skin is chewy and elastic, blended with the sweet and creamy taro filling, so it is not at all overwhelming to eat.
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Taiwanese Taro Mochi is really easy to make, right? I hope that with the recipe shared by Tastetutorial.com in this article, you can easily make this cake. Wishing you success with this delicious chewy taro mochi!
