Taro Mochi Swirl Mooncakes

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.

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.

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.

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.

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.