I’m totally hooked on mochi desserts lately, and this Taro Mochi is my absolute favorite! Every time I make it, the kitchen fills with the sweet aroma of taro and the warm, comforting scent of glutinous rice. The moment I take a bite, the soft, chewy texture with just the right amount of sweetness makes it the perfect treat—light and refreshing, never too sweet. It’s the ideal pairing with a cup of soy milk for breakfast or a cup of tea in the afternoon! Plus, it’s so easy to make—no oven required, just a pot! Even beginners can easily master this one. Let’s make it together!
Taro Mochi: Soft, Chewy, and Perfectly Sweet!
This Taro Mochi is a quick, satisfying dessert that brings together the deliciousness of taro and the chewy texture of mochi. The sweetness is perfectly balanced, and the soft, chewy layers melt in your mouth. What I love most is that it only takes about 30 minutes to prepare, with minimal effort—ideal for anyone in need of a fast yet indulgent dessert. You don’t need a fancy oven, and the entire recipe can be done in one pot! The addition of coconut flakes or roasted soybean powder on top just elevates the flavor and texture to another level. You can easily customize this treat and enjoy it with a refreshing beverage of your choice. Ready to get started?
Successful Tips for Making Taro Mochi
- Taro Flavor Boost: If you find that the taro powder you’re using doesn’t have enough fragrance, try adding a few drops of vanilla extract or a spoonful of condensed milk to enhance the flavor.
- Smooth Application: Since the taro mixture can be thick, dip your spoon in a bit of milk to smooth it out when spreading. It will make the process easier and prevent it from sticking.
- Cutting Tips: Before slicing the mochi, dip your knife in hot water and wipe it dry. This simple trick makes cutting through the sticky, chewy mochi much smoother.
- Storage Tips: Since taro powder often contains additives, it’s best to store the mochi in the fridge and consume it within two days for the best taste and texture.
Ingredients:
- 150g glutinous rice flour
- 30g cornstarch (for added elasticity and to prevent sticking)
- 50g granulated sugar, divided: 30g for the mochi mix, 20g for the taro paste
- 240ml whole milk, divided: 200ml for the mochi mix, 40ml for dissolving taro powder
- 20g butter, melted
- 30g taro powder (with flavoring and coloring)
- Shredded coconut / roasted soybean powder for coating (optional)
Instructions:
Make the Taro Paste (Quick and Easy)
In a small bowl, mix together the 30g taro powder, 40ml milk, and 20g sugar. Stir until completely dissolved, forming a thick taro paste.
Heat the paste in the microwave for 1 minute or cook over low heat on the stove until it thickens to a custard-like consistency. Let it cool before using.
Prepare the Mochi Mixture
In a bowl, combine the 150g glutinous rice flour, 30g cornstarch, and 30g sugar. Gradually add 200ml milk, stirring to remove any lumps.
Sift the mixture to make it smooth, then add the melted butter and mix it in.
Pour the mixture into an oiled steaming dish, cover with plastic wrap, and poke a few holes in the wrap for ventilation.
Steam the Mochi
Steam the mixture over cold water for 25 minutes. Let it sit for an additional 5 minutes after turning off the heat. Once cool enough to handle, remove the mixture from the dish.
Assemble the Mochi
On a piece of parchment paper, use a spoon to flatten the steamed mochi into a 0.5 cm thick layer. Spread a thin layer of the cooled taro paste on top.
Place another sheet of parchment paper on top and press the remaining mochi into a thin layer to cover the taro paste. Gently press the edges to seal without needing to knead the dough.
Chill in the fridge for at least 1 hour to set.
Serve and Enjoy
Once chilled and set, cut the mochi into squares. Optionally, roll the pieces in shredded coconut or roasted soybean powder to prevent them from sticking. Enjoy!
Frequently Asked Questions
How long can I store the taro mochi?
It’s best to eat the mochi within two days for the best flavor and texture. Store it in an airtight container in the fridge.
Can I use other powders instead of taro powder?
Yes! You can substitute the taro powder with purple yam powder or omit it completely and use red bean paste or peanut butter as the filling.
Can I make this recipe vegan?
Yes! Replace the butter with coconut oil, and use plant-based milk like almond or soy milk to make it vegan.
Short Description:
Taro Mochi is a soft and chewy dessert made with glutinous rice flour and filled with taro paste. It’s easy to prepare, deliciously sweet, and perfect for pairing with tea or soy milk.
Pinterest Titles & Descriptions:
Taro Mochi Recipe – Soft, Chewy, and Deliciously Sweet
This Taro Mochi recipe is so simple and tasty! Soft, chewy layers filled with creamy taro paste, perfect for breakfast or a sweet treat any time of day.
How to Make Taro Mochi in Just 30 Minutes
You won’t believe how easy it is to make this Taro Mochi! A simple recipe for soft, chewy mochi that’s perfect with tea or as a snack.
Quick and Easy Taro Mochi Dessert
Ingredients
- 150 g glutinous rice flour
- 30 g cornstarch for added elasticity and to prevent sticking
- 50 g granulated sugar divided: 30g for the mochi mix, 20g for the taro paste
- 240 ml whole milk divided: 200ml for the mochi mix, 40ml for dissolving taro powder
- 20 g butter melted
- 30 g taro powder with flavoring and coloring
- Shredded coconut / roasted soybean powder for coating optional
Instructions
Make the Taro Paste (Quick and Easy)
- In a small bowl, mix together the 30g taro powder, 40ml milk, and 20g sugar. Stir until completely dissolved, forming a thick taro paste.
- Heat the paste in the microwave for 1 minute or cook over low heat on the stove until it thickens to a custard-like consistency. Let it cool before using.
Prepare the Mochi Mixture
- In a bowl, combine the 150g glutinous rice flour, 30g cornstarch, and 30g sugar. Gradually add 200ml milk, stirring to remove any lumps.
- Sift the mixture to make it smooth, then add the melted butter and mix it in.
- Pour the mixture into an oiled steaming dish, cover with plastic wrap, and poke a few holes in the wrap for ventilation.
Steam the Mochi
- Steam the mixture over cold water for 25 minutes. Let it sit for an additional 5 minutes after turning off the heat. Once cool enough to handle, remove the mixture from the dish.
Assemble the Mochi
- On a piece of parchment paper, use a spoon to flatten the steamed mochi into a 0.5 cm thick layer. Spread a thin layer of the cooled taro paste on top.
- Place another sheet of parchment paper on top and press the remaining mochi into a thin layer to cover the taro paste. Gently press the edges to seal without needing to knead the dough.
- Chill in the fridge for at least 1 hour to set.
Serve and Enjoy
- Once chilled and set, cut the mochi into squares. Optionally, roll the pieces in shredded coconut or roasted soybean powder to prevent them from sticking. Enjoy!
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