0:00 / 8:32

Taro Paste Snow Skin Mochi

Name: Taro Paste Snow Skin Mochi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: chinese
Ingredients: glutinous rice flour; cornstarch; white sugar; Milk; taro; purple sweet potato; condensed milk; butter

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 45 minsscheduleTotal: 60 minsoutdoor_grillSteamed

Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Preparation

00:00:21

Pour 200g of glutinous rice flour, 50g of cornstarch, and 30g of white sugar into a large bowl, and stir well with chopsticks. Pour in 250ml of milk, and whisk in one direction until it becomes a smooth, lump-free batter that falls in a continuous stream.

lightbulb

Watch out

If not whisked thoroughly in one direction, dry flour lumps will remain in the batter, resulting in uneven texture.

Ingredients:glutinous rice flour (200 g)cornstarch (50 g)white sugar (30 g)Milk (250 ml)

Tools:bowlchopstickswhisk

Active Cooking

00:01:07

warningStay safe

Be careful of hot steam when opening the steamer lid; wear heat-resistant gloves.

Cover the bowl tightly with heat-resistant plastic wrap, place it in the steamer with cold water, cover with the lid, and steam on high heat for 30 minutes until fully set.

local_fire_departmentHigh heat for 30 minutes

lightbulb

Watch out

The plastic wrap must be sealed tightly, otherwise condensed water from the lid will drip into the batter and ruin the texture.

Tools:steamer potplastic wrap

Preparation

00:01:17

warningStay safe

Watch your fingers when using the kitchen knife; hold the taro steady to avoid slipping.

Place the washed taro on the board, cut off both ends, and peel the skin. Peel the purple sweet potato. Cut both taro and purple sweet potato in half, slice them thinly, and place them on a plate.

lightbulb

Watch out

Slice the taro and sweet potato as thin as possible, otherwise they will remain hard in the center after steaming.

Ingredients:taro (1 piece)purple sweet potato (1 piece)

Tools:peelercutting boardcleaver

Active Cooking

00:02:04

Place the plate of taro and purple sweet potato slices into the steamer with cold water, cover, and steam on high heat for 15 minutes. Check with a chopstick to ensure they are soft and easily pierced.

local_fire_departmentHigh heat for 15 minutes

lightbulb

Watch out

They must be steamed until easily pierced with a chopstick, otherwise hard lumps will remain when making paste.

Tools:steamer potchopsticks

Preparation

00:02:20

Transfer the cooked taro and purple sweet potato into a food processor, add 1 tbsp of condensed milk, 100ml of milk, and 20g of white sugar, cover, and blend into a smooth puree.

lightbulb

Watch out

Blend until completely smooth and velvety without any visible chunks.

Ingredients:condensed milk (1 tbsp)Milk (100 ml)white sugar (20 g)

Tools:food processor

Active Cooking

00:02:57

Heat the wok on high, add 30g of butter and melt it. Once melted, turn to low heat, add the taro paste, and stir-fry constantly with a spatula for 4 to 5 minutes until it thickens, clumps together, and doesn't stick to the pan. Remove and cool.

local_fire_departmentHigh heat to melt butter, then low heat stir-fry for 4 to 5 minutes

lightbulb

Watch out

Must keep on low heat and stir constantly, otherwise the sugar and milk in the paste will burn and turn bitter at the bottom.

Ingredients:butter (30 g)

Tools:spatulawok

Active Cooking

00:03:41

Heat the wok again, add 100g of glutinous rice flour, and stir-fry slowly on low heat for 5 to 6 minutes until the flour turns slightly yellowish and cooked. Remove and place in a bowl.

local_fire_departmentLow heat stir-fry for 5 to 6 minutes

lightbulb

Watch out

Must use low heat and stir constantly when roasting flour, otherwise it will easily burn and turn black.

Ingredients:glutinous rice flour (100 g)

Tools:spatulawok

Active Cooking

00:04:04

warningStay safe

Newly steamed mochi dough is extremely hot; be careful not to burn yourself and let it cool slightly before kneading with hands.

Take out the steamed mochi dough, add 20g of butter while hot, fold with a spatula until fully combined and cooled down slightly. When not too hot, knead on the board, stretch both ends for about 2 minutes until smooth, elastic, and stretchy.

lightbulb

Watch out

Butter must be added while the mochi dough is hot, otherwise it will be hard to knead completely once cooled.

Ingredients:butter (20 g)

Tools:spatulacutting board

Preparation

00:05:00

Wear disposable gloves, divide the cooled taro filling into small portions (about 30g each), squeeze tightly, and roll them into small round balls the size of an egg yolk, placing them on a plate.

lightbulb

Watch out

Taro balls must be squeezed tightly, otherwise they will easily fall apart when wrapping.

Tools:gloves

Active Cooking

00:06:00

Divide the mochi dough into small portions of about 25g each, round them, and flatten into even wrappers. Place a taro ball in the center, gather the edges upward with your thumb and index finger, pinch tightly to seal, roll round, and coat with roasted glutinous rice flour.

lightbulb

Watch out

The seal must be pinched tightly, otherwise the taro paste will leak out when cutting or resting.

Tools:gloves