Nga Nguyen

Taro mochi

10-year-old’s new poem The Sun:

“The Sun is another mouth
biting my head off
when I’m out of the house.

The Sun is another pair of eyes
glaring at me
until I die.

The Sun is another nose
inhaling the wind
that makes me burn from head to toes.

The Sun is another pair of ears
which listens satisfied
my sweat and tears.”

(She’s clearly enjoying the summer! 🤣)

Taro mochi

(Adapted from Diem Nauy here and here)

Ingredients:

Taro Filling

  • 400 g taro, peeled and cubed
  • 2 g salt
  • 200 g water
  • 100 g sugar
  • 30 g condensed milk
  • 10 g cornstarch + 30 g water
  • 100 g canola oil, divided

Mochi Dough

  • 600 g water
  • 80 g sugar
  • 80 g canola oil
  • 450 g glutinous rice flour
  • 80 g cornstarch
  • Mini cupcake wrappers (optional, for serving)

Instructions:

Step 1: Make the Taro Filling

  1. In a saucepan, combine taro, salt, and water. Cover and simmer until tender, about 6–8 minutes.
  2. Remove from heat, then add sugar and condensed milk. Mix well.
  3. Blend with a handheld blender until smooth.
  4. Stir in the cornstarch slurry, then add 50 g canola oil. Mix thoroughly.
  5. Transfer to a nonstick skillet over medium heat. Stir constantly until the mixture thickens and the water evaporates.
  6. Add 25 g canola oil, stirring to incorporate. Gradually add the rest of the oil, stirring all the while.
  7. When the mixture is firm enough to roll into small balls, remove from heat. Cover and let cool completely.

Step 2: Make the Mochi Dough

  1. In a large mixing bowl, whisk together all dough ingredients until smooth.
  2. Pour the mixture into a lined baking pan.
  3. Steam for 30 minutes. Keep covered and let rest for another 15 minutes.
  4. While still warm, knead the dough for 2–3 minutes until pliable.

Step 3: Assemble the Mochi

  1. Divide the cooled taro filling into small balls, about 15 g each.
  2. Pinch off 25 g of mochi dough, flatten it into a round, and place a taro ball in the center. Wrap and shape into a smooth ball.
    • Note: Keep the remaining dough covered with plastic wrap to prevent drying.
  3. Dust finished mochi lightly with cornstarch.
  4. Place each mochi onto parchment paper or a mini cupcake wrapper.

Serving

Enjoy your taro mochi fresh within 1–2 days. They’re soft, chewy, and melt in your mouth—perfect with a cup of tea.