Mooncakes are a traditional Chinese pastry enjoyed during the Mid-Autumn Festival. This year, I decided to challenge myself by baking Taro Mochi Swirl Mooncakes (芋頭麻糬酥) instead of the snow skin mooncakes I usually make. Unlike the traditional mooncakes, these have 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 preparing the taro paste filling the night before so you can focus on the dough the next day.

These Taro Mochi Swirl Mooncakes are a delightful twist on the classic, combining the rich flavors of taro and the chewy texture of mochi with a beautiful swirl design. Let’s dive into how to make these delectable treats, including the key ingredients and tools you’ll need.

Key Ingredients

For the Taro Paste Filling:

• Taro: The primary ingredient providing a starchy texture and mildly sweet flavor.
• Purple Yam: Adds a natural purple color and complements the taro with its sweetness.
• Condensed Milk: Sweetens the filling and adds a creamy texture.
• Whipping Cream: Enhances the richness and smoothness of the paste.
• Unsalted Butter: Adds a rich, buttery flavor and smooth texture.

For the Mochi:

• Glutinous Rice Flour: The main ingredient for mochi, giving it its signature chewy texture.
• Sugar: Adds sweetness to the mochi.
• Vegetable Oil: Adds smoothness to the dough and used to prevent sticking.
• Milk: Combines with the glutinous rice flour to form the mochi dough.

For the White Dough:

• All-Purpose Flour: Provides structure to the dough.
• Sugar: Sweetens the dough.
• Unsalted Butter: Adds richness and helps create a tender texture.
• Water: Combines the ingredients into a cohesive dough.

For the Blue Dough:

• All-Purpose Flour: Provides structure to the dough.
• Butterfly Pea Flower Powder: Adds a natural blue color.
• Unsalted Butter: Adds richness and a tender texture.

Key Tools

• Mooncake Molds: Essential for shaping the mooncakes and giving them their distinctive pattern.

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• Rolling Pin: For rolling out the dough and mochi.
• Steamer: To cook the taro and the mochi.
• Mixing Bowls: For mixing the various doughs and fillings.
• Silicone Spatula: For stirring and combining ingredients.
• Sieve: To sift the flour and powdered sugar, ensuring a smooth dough.
• Disposable Gloves: To handle the sticky dough and filling.
• Kitchen Scale: To measure ingredients accurately.

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Tips for Perfect Mooncakes

• Ensure Even Filling: Make sure each portion of taro paste and mochi is equal in size for uniform mooncakes.
• Wear Gloves: Use disposable gloves to prevent the mochi from sticking to your hands and tools.
• Patience with Rolling: Roll the dough layers tightly to achieve a distinct swirl pattern.

Other Mooncake Filling Ideas

You can be creative with the fillings. While mung bean paste is a common choice, it takes time and patience to make. I prefer going for simple and delicious fillings, with minimal preparation. Here are some of the mooncakes I made over the past years:

• Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava
• Taro Mochi Swirl Mooncakes
• Tiramisu Snow Skin Mooncakes

Alternatively, you can revisit the blog posts from the Mooncake Series:

• Part 1: 4 Easy Mooncake Filling Ideas to try for Mid-Autumn Festival
• Part 2: No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
• Part 3: Genmaicah Lava Kinako Snow Skin Mooncakes
• Part 4: Coconut Latte Snow Skin Mooncakes
• Part 5: Fruit Jelly Mooncakes
• Part 6: Black Sesame Lava Cookie Crust Mooncakes
• Part 7: Air Fry Matcha Mochi Mooncakes with Cookie Crust

Taro Mochi Swirl Mooncakes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Resting Time 1 hour hr

Total Time 3 hours hrs

Course Dessert, Snack

Cuisine Chinese

Servings 16 pieces

Equipment

• Oven
• Silicone spatula
• Steamer rack
• Rolling Pin
• Saucepan
• Vinyl disposable gloves (powder-free, food grade)

Ingredients

  

1x2x3x

Taro Paste Filling

• 400 g Taro chopped
• 100 g Purple Yam chopped
• 200 g Condensed Milk
• 120 g Whipping Cream
• 40 g Unsalted Butter

Mochi

• 70 g Glutinous Rice Flour
• 20 g Corn Starch
• 20 g Sugar
• 1½ tsp Vegetable Oil
• 120 g Milk

White Dough

• 150 g All Purpose Flour
• 30 g Sugar
• 55 g Unsalted Butter room temperature
• 60 g Water

Blue Dough

• 120 g All Purpose Flour
• 1 tsp Butterfly Pea Flower Powder
• 70 g Unsalted Butter room temperature

Instructions

 

To prepare Taro Paste Filling

• Peel and cube the taro and purple yam. Steam for about 30 minutes until they are fork-tender. Use a fork to mash into a paste while still hot.
• Once it has cooled down a bit, pour in the condensed milk, one-third at a time. Mix with your hands (wear gloves). Add more condensed milk only after the paste has fully absorbed the previous addition.
• Preheat a saucepan on low heat. Panfry the paste for 1-2 minutes. Then add whipping cream, one-third at a time, mixing until combined before adding the next batch.
• Dice the unsalted butter into small cubes. Add the butter, one-third at a time, mixing until combined before adding more.
• Once fully absorbed, transfer the paste into a bowl. Cover with plastic wrap, making sure it touches the surface of the paste to prevent moisture from forming.

To prepare Mochi

• In a bowl, add glutinous rice flour, corn starch, sugar, and milk. Mix well until there are no clumps.
• Add vegetable oil and mix well.
• Steam the mixture on high heat for 15-20 minutes. The mochi is fully cooked when no liquid comes out when poked with a fork.
• Remove the bowl from the heat and set it aside to cool. To speed up the process, place it in the freezer for 5 minutes or until lukewarm.
• Once cooled, knead the mochi for 5-10 minutes or until the dough is smooth and stretchy. Remember to wear gloves as the mochi is very sticky.
• Wrap the mochi in plastic wrap and refrigerate for 10 minutes.

To prepare White Dough

• In a large bowl, add all-purpose flour, sugar, unsalted butter, and water. Mix until a dough forms. Continue to knead until the dough is elastic.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.

To prepare Blue Dough

• In another bowl, add all-purpose flour, butterfly pea flower powder, and unsalted butter. Mix until a dough forms.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.

To Assemble

• Divide the taro paste into 25g portions (16 pieces). Roll them into balls.
• Divide the mochi into 10g portions (16 pieces). Roll them into balls. (Don’t forget to wear your gloves!)
• Wrap each piece of mochi in the taro paste, sealing well. Place in the fridge while working on the dough.
• Divide both the white and blue dough into 8 equal portions each.
• Wrap one portion of blue dough inside one portion of white dough and seal it tightly. Place the dough on a plate and cover 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 (329°F).
• Take one dough portion and, using a rolling pin, roll it out into a long strip. Roll it tightly like a Swiss roll. Place it back on the plate and cover with plastic wrap. Repeat with the remaining dough. 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.
• Cut the rolled-up dough in half.
• With the cut side facing downward, use a rolling pin to flatten each half of the dough gently, then roll it out into a flat disk without tearing the spiral designs.
• Place a portion of taro filling in the middle of each rolled-out pastry. Wrap the filling inside the pastry, sealing the ends. Repeat steps 8-10 for the remaining dough, working one at a time to prevent the dough from drying out.
• Place the pastries on a baking pan and bake for 25 minutes. Allow the mooncakes to cool on the tray for 5 minutes before transferring to a cooling rack. Serve when completely cooled or chilled in the fridge.

Keyword Mochi, Mooncakes, Puff Pastry, Taro

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