Royal Family Taro Mochi, 120 g, (Pack of 1)

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Weight and volume are completely different measurements – they might be somewhat correlated, but that doesn’t mean they’re directly proportional. Taro powder – also known as taro bubble tea powder. This is the powder typically used by shops to make taro milk bubble tea. If you have pure taro powder, that can also work really well. However, the easiest one to source is bubble tea taro powder. Eating mochi, on the other hand, has its health advantages. Due to the process of making the Japanese rice cake, it is gluten-free. We also read that it is cholesterol-free and has a higher protein content compared to other short-grain rice. Sugar – plain granulated sugar is used in this recipe. You can also use brown sugar if desired. Feel free to add more sugar if you want the buns to be extra sweet. Before you assemble any mochi, set yourself up for success. Lay out everything that you need: cornstarch, cupcake wrappers, food safe gloves, your mochi and your taro filling.

Slap on a pair of food safe gloves. It’s much more convenient to toss a pair of gloves in the trash rather than scrub away stubborn mochi blobs from your hands during clean up. Milk: Mochi dough is made creamy and milky using milk. You can use regular milk, plant-based milk, or coconut milk for a stronger coconut flavor. If you don’t have milk, you can use water, but the mochi will not be as rich or creamy.Anyways, once the mochi is mixed, it’s time to cook it. I personally like steaming the mochi, since this method is a lot more gentle and forgiving when you’re new to making mochi. Even when eating plain, you will be able to enjoy its pleasant taste. However, we would like to highlight that the dessert’s primary excellence comes from its texture. It has a floaty yet firm feeling when bitten into and chewed. Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture. This pot should have a lid to trap the steam and help the mochi cook. I like wrapping a kitchen towel around the lid to absorb any of the condensation, without accidentally dripping it onto the mochi. It’s ideal for buns and rolls, as the dough is very stretchy and cohesive, despite being extra soft when baked.

Sweet taro buns will taste best when eaten fresh, within a day or two. However, the best thing about Tangzhong buns is that they last for quite a long time. Store the taro milk buns in an airtight container in the refrigerator for 1 week. To reheat, microwave for 20-30 seconds. I also wouldn’t recommend assembling the mochi more than 8-12 hours (depending on how hot it is where you are) in advance. They stay fresh for up to 5 days: Due to using Tangzhong method, these buns remain soft and fluffy much longer than regular homemade bread. You can also freeze these buns for up to 3 months.If you don’t want/can’t freeze these and you can’t eat them fast enough, I suggest that you make a smaller batch that you know can be eaten that day. Make Ahead Place the finished taro mochi in a cupcake wrapper, then repeat with the remaining mochi and taro filling. Ingredients Room temperature taro paste – for an even and speedy rise. Cold taro paste inside the buns can hinder the proofing process, making it much slower. Hence, making the whole experience of eating the Japanese treat fully satisfactory if not orgasmic.