Instead of the snow skin mooncakes that I used to make, I decided to challenge myself and bake some Taro Mochi Swirl Mooncakes (芋頭麻糬酥). Unlike the traditional mooncakes, it has a thousand layers, with a flaky shell. It may sound complicated, but I found the process quite fun and enjoyable.
On my first trial, I spent a solid 4 hours on these beautiful treats, but I promise the end result is all worth it. I highly recommend to prepare the taro paste filling the night before, so you can focus on the dough the next day.
I used this Chinese recipe, and I really like how detailed she is on each step. So for those of you who don’t understand mandarin, I translate the recipe for you below. I did change the mochi recipe into my own because I found it easier for beginners.
Taro Mochi Swirl Mooncakes
- Silicone Spatula
- Pot for Steaming
- Rolling Pin
- Disposable Gloves
Taro Paste Filling
- 400 g Taro chopped
- 100 g Purple Yam chopped
- 200 g Condensed Milk
- 120 g Whipping Cream
- 40 g Unsalted Butter
- 70 g Glutinous Rice Flour
- 20 g Corn Starch
- 20 g Sugar
- 1½ tsp Vegetable Oil
- 120 g Milk
- 150 g All Purpose Flour
- 30 g Sugar
- 55 g Unsalted Butter room temperature
- 60 g Water
- 120 g All Purpose Flour
- 1 tsp Butterfly Pea Flower Powder
- 70 g Unsalted Butter room temperature
Taro Paste Filling
- Peel and cube the taro and purple yam. Steam for about 30 minutes until the taro and purple yam is fork tender. Use a fork and mash into a paste when it is still hot.
- Once it is cool down a bit, pour the condensed milk, one-third at a time. Mix it with your hands with gloves. Pour again once the paste fully absorbs.
- Preheat the saucepan at low heat. Panfry the paste for 1-2 minute. Then add whipping cream, one-third at a time. Mix until combine before pouring the next batch.
- Dice the unsalted butter into small cubes. Add the unsalted butter, one-third at a time. Mix until combine before adding more.
- Once it is fully absorbed, transfer the paste into a bowl. Cover it with plastic wrap, touching the surface of the paste. This will prevent moisture appearing in the paste.
- In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 15-20 minutes. The mochi is fully cooked when there is no liquid coming out when you poke it with a fork.
- Remove the bowl from the heat. Set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes or until the dough is smooth and stretchy. Please remember to wear gloves, because the mochi is very sticky.
- Wrap the mochi with plastic wrap. Put it in the fridge for 10 minutes.
- In a large bowl, add all-purpose flour, sugar, unsalted butter, and water. Mix until a dough is formed. Continue to knead until the dough is elastic.
- Wrap the dough with plastic wrap. Let it rest for 30 minutes.
- In another bowl, add all-purpose flour, butterfly pea flower and unsalted butter. Mix until a dough is formed.
- Wrap the bowl with plastic wrap. Let it rest for 30 minutes.
- Divide the taro paste into 25g each, 16 portions. Roll them into balls.
- Divide the mochi into 10g each, 16 portions. Roll them into balls. (Don't forget to wear your gloves!)
- Wrap the mochi into the taro paste. Seal well. Place into the fridge while you are working on the dough.
- Divide both the white and blue dough in to 8 equal portions.
- Prepare a plate on the side. Wrap one portion of blue dough inside one portion of white dough and seal it tight. Place the dough on the plate and cover it with plastic wrap before working on the next portion. Let the dough rest for 20 minutes, covered with plastic wrap.
- Preheat the oven to 160 °C or 329 °F.
- Bring one dough out. Using a rolling pin, roll it out into long strip and roll it tightly again like a Swiss roll. Place it back on to the plate and cover with plastic wrap. Continue to work on the next one. Let the dough rest for another 20 minutes. It is important to let it rest for the full 20 minutes; otherwise the blue dough might break through.
- Bring one dough out. Using a knife, cut the rolled up dough into half.
- With the incision part facing downward, use the rolling pin to flatten each half of the dough gently and then roll it out to a flat disk without tearing the spiral designs.
- Place each portion of taro filling in the middle of each rolled out pastry. Wrap filling inside the pastry. Seal the end. Repeat step #8 to 10 for the remaining dough. Please make sure doing it one at a time, so the dough won't dry out.
- Place the pastry onto the baking pan. Bake for 25 minutes. Allow the mooncakes to cool on the tray for 5 minutes before transferring to the cooling rack. Serve when they are completely cooled or chilled in the fridge.
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