This Taro Mochi is soft, chewy, and filled with luscious taro paste and cream cheese. It’s a delightful treat that’s perfect for any occasion!
My love for Mochi
Mochi is one of my favorite desserts, and whenever I think of Japanese sweets, it’s always among my top three. Its soft, chewy texture and endless possibilities for fillings make it a treat that’s as versatile as it is delicious.
Over time, I’ve shared some of my favorite mochi creations, including Boba Milk Tea Mochi, Watermelon Mochi, and Oreo Mochi.
I also love experimenting with mochi in baked goods, like adding it to Matcha Mochi Cookies for an extra layer of texture and flavor.
Fillings for Mochi
For this recipe, I’ve chosen a smooth and creamy homemade taro paste as the filling. You can find my recipe for taro paste if you’d like to make it from scratch.
What I love most about mochi is how versatile it is when it comes to fillings.
Once you’ve mastered the mochi dough, you can experiment with an endless variety of options.
From traditional red bean paste and custard to fresh fruits, whipped cream, or even chocolate, mochi offers something for every taste.
Cooking Methods for Mochi Dough
There are several ways to cook mochi dough, and each method produces a slightly different texture. Here are the most common methods:
- Pan-frying: This method gives the mochi a crispy exterior while maintaining a chewy center. Perfect for desserts that need a bit of crunch!
- Microwaving: A quick and convenient option for small batches. It’s ideal if you’re short on time but still want delicious, homemade mochi.
- Steaming: My preferred method for making mochi dough. Steaming creates a tender, evenly cooked dough with a consistently smooth texture that’s easy to work with.
The Secret to Perfect Mochi Dough
The secret to creating the perfect mochi dough lies in kneading. After cooking the dough, take the time to knead and stretch it for about 10 minutes.
This step is crucial for developing the dough’s elasticity and achieving that signature chewy texture. The process might take a bit of effort, but trust me, the results are absolutely worth it.
Coating for Mochi
Coating mochi not only prevents it from sticking but also adds an extra layer of flavor and texture.
There are so many options to choose from, including shredded coconut, toasted soybean flour, and cooked glutinous rice flour.
For this recipe, I’ve chosen purple sweet potato powder as the coating.
Why You‘ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to make this dessert.
- Perfect Texture: The combination of chewy mochi, creamy taro paste, and light cream cheese filling is simply irresistible.
- Versatile: Great for sharing at gatherings or as a sweet snack to enjoy anytime.
Ingredients
Taro Paste Filling
- 150g taro
- 4g purple sweet potato powder
- 25g granulated sugar
- 170g milk
- 10g butter
Mochi Dough
- 100g glutinous rice flour
- 3g purple sweet potato powder
- 30g cornstarch
- 30g granulated sugar
- 180g milk
- 15g butter
Cream Cheese Filling
- 100g cream cheese
- 30g granulated sugar
- 250g whipping cream
purple sweet potato powder(for coating)
Instructions
Preparing the Taro Paste Filling
- Peel the taro and cut it into small pieces. Steam for 15-20 minutes until a chopstick easily pierces through the pieces.
- Place the steamed taro in a blender, add purple sweet potato powder, sugar, milk, and butter.
- Blend until the mixture is smooth and creamy. If needed, blend longer for a finer texture. Transfer to a piping bag and set aside.
Preparing the mochi Dough
- In a mixing bowl, combine glutinous rice flour, purple sweet potato powder, cornstarch, and sugar. Mix well.
- Gradually pour in milk while stirring until a smooth batter forms.
- Sift the batter for a finer texture. Cover with plastic wrap and poke a few small holes with a toothpick.
- Steam the batter over high heat for about 20 minutes. Once cooked, remove and add 15g butter while the dough is still warm. Stir to melt the butter, then knead and stretch the dough with gloved hands until smooth and elastic.
Preparing the Cream Cheese Filling
- Soften cream cheese at room temperature and mix with granulated sugar.
- Gradually pour in whipping cream, whisking on low speed until combined. Increase speed to medium and whisk until fluffy with soft peaks. Transfer to a piping bag.
Assembling the Taro Mochi
- Divide the prepared glutinous rice dough into 20-30g portions (adjust size to your preference). Roll each portion into a thin round sheet.
- Place a sheet into a small bowl-shaped mold. Pipe a layer of cream cheese filling, then a layer of taro paste onto the center.
- Gather the edges of the dough and pinch them to seal the fillings inside. Trim any excess dough.
- Lightly coat the finished mochi with purple sweet potato powder to prevent sticking. Repeat with the remaining dough and fillings.
Frequently Asked Questions
Can I use store-bought taro paste?
Yes, but homemade taro paste has a fresher flavor and allows you to adjust the sweetness.
What is purple sweet potato powder for?
It adds a beautiful color and a subtle earthy flavor. If unavailable, you can omit it, but the result won’t be as vibrant.
How should I store Taro Mochi?
Store in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for the best texture.
Taro Mochi Recipe: Perfectly Chewy and Easy to Make
Ingredients
Taro Paste Filling
- 150 g taro
- 4 g purple sweet potato powder
- 25 g granulated sugar
- 170 g milk
- 10 g butter
- Mochi Dough
- 100 g glutinous rice flour
- 3 g purple sweet potato powder
- 30 g cornstarch
- 30 g granulated sugar
- 180 g milk
- 15 g butter
Cream Cheese Filling
- 100 g cream cheese
- 30 g granulated sugar
- 250 g whipping cream
- purple sweet potato powder for coating
Instructions
Preparing the Taro Paste Filling
- Peel the taro and cut it into small pieces. Steam for 15-20 minutes until a chopstick easily pierces through the pieces.
- Place the steamed taro in a blender, add purple sweet potato powder, sugar, milk, and butter.
- Blend until the mixture is smooth and creamy. If needed, blend longer for a finer texture. Transfer to a piping bag and set aside.
Preparing the mochi Dough
- In a mixing bowl, combine glutinous rice flour, purple sweet potato powder, cornstarch, and sugar. Mix well.
- Gradually pour in milk while stirring until a smooth batter forms.
- Sift the batter for a finer texture. Cover with plastic wrap and poke a few small holes with a toothpick.
- Steam the batter over high heat for about 20 minutes. Once cooked, remove and add 15g butter while the dough is still warm. Stir to melt the butter, then knead the dough with gloved hands until smooth and elastic.
Preparing the Cream Cheese Filling
- Soften cream cheese at room temperature and mix with granulated sugar.
- Gradually pour in whipping cream, whisking on low speed until combined. Increase speed to medium and whisk until fluffy with soft peaks. Transfer to a piping bag.
Assembling the Taro Mochi
- Divide the prepared glutinous rice dough into 20-30g portions (adjust size to your preference). Roll each portion into a thin round sheet.
- Place a sheet into a small bowl-shaped mold. Pipe a layer of cream cheese filling, then a layer of taro paste onto the center.
- Gather the edges of the dough and pinch them to seal the fillings inside. Trim any excess dough.
- Lightly coat the finished mochi with purple sweet potato powder to prevent sticking. Repeat with the remaining dough and fillings.