Taro Brand Poi Mochi Recipes

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TARO MOCHI



Taro Mochi image

This taro mochi is a tasty mix of chewy mochi and creamy taro filling!

Provided by Heather

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

2 ½ cups mochiko (250g)
1/2 cup granulated sugar (96g)
½ teaspoon kosher salt
2 cups water (444g)
Purple food coloring
3/4 cup cubed taro
1 teaspoon coconut milk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
½ cup cornstarch (55g)

Steps:

  • Bring a medium pot of water to a boil, then add the taro and cook until very tender, about 40-60 minutes. You want it to be really soft so that you can mash it easily later on.
  • Drain the taro, and mash the taro with a potato masher or a fork until your desired consistency is reached. Add the coconut milk, sugar and salt, and stir until combined. Cool.
  • Mix the dry ingredients until combined, then add the water and food coloring, if using. Mix until there are no more dry patches and the mixture comes together into a dough.
  • Transfer the mixture to a greased heatproof container, and place in a steamer and steam for 25 minutes, or until a chopstick inserted into the center comes out clean. If it's liquidy in the middle, keep cooking. If the edges are set but the middle is still not done, mix it around to make sure the mochi cooks evenly.
  • Remove the mochi from the steamer and let cool until just slightly warm.
  • Pour the cornstarch out onto a plate, and have cupcake liners lined up and ready to be used. Keep your mochi and taro filling nearby.
  • Pull on a pair of clear food-safe gloves, and divide the mochi into 24 pieces. Working with one piece at a time, roll it into a ball in the palm of your hands, then spoon 1 teaspoon of taro filling into the center. Gather the edges of the mochi towards the center, like a little siu luhng baau, and seal.
  • Roll the mochi gently in your palms to even it out, then roll the mochi all over with cornstarch until lightly but completely covered. Gently toss the mochi between your palms to knock off any excess cornstarch. Place in a cupcake liner.
  • Repeat with remaining mochi and taro filling.
  • If you're planning to eat the mochi within 12-16 hours and you can store it in a cool area (but not cold - not the refrigerator), you can leave it out at room temperature. If you don't eat it within that window, the taro will go bad, so freeze them for up to a month and defrost when you're ready to eat.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving

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