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.

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 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.

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.

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!