「Taro Mochi (Snow Lady)」

Ingredients and amounts

• 200g taro (preferably Lipu variety)
• 3g purple sweet potato powder
• 165g milk
• 50g glutinous rice flour a
• 75g glutinous rice flour b
• 22g cornstarch
• 30g butter
• 145g heavy cream (Anjia recommended)
• 26g white sugar

Step-by-step method

1. 1

   Step 1

   Cut the taro into chunks and boil over high heat until soft, about 40 minutes. Transfer all to a food processor.

2. 2

   Step 2

   Add 30g of milk and 25g of heavy cream to the processor. Blend into a puree.

3. 3

   Step 3

   Add 3g of purple sweet potato powder and 18g of white sugar. Continue blending until smooth and creamy.

4. 4

   Step 4

   In another bowl, combine all of glutinous rice flour b, 22g cornstarch, 135g milk, and 50g white sugar. Mix well and strain through a sieve. Cover with plastic wrap, poke small holes, and steam over medium heat for 30 minutes.

5. 5

   Step 5

   While steaming, toast glutinous rice flour a in a pan over low heat until slightly yellow. Set aside as dusting flour.

6. 6

   Step 6

   After steaming for 30 minutes, immediately add 30g of butter to the hot glutinous rice and milk mixture (jelly-like). Knead until the butter is fully absorbed. Refrigerate for one hour.

7. 7

   Step 7

   In another bowl, combine 120g of heavy cream and 8g of white sugar. Whip until soft peaks form. Transfer to a piping bag and set aside.

8. 8

   Step 8

   Remove the chilled dough. Knead for 5 minutes. Divide into 30g portions. Dust with 2g of the toasted flour to prevent sticking. Roll each portion into a circle. Pipe 5g of whipped cream onto the center, then add 30g of taro paste. Wrap the dough like a bun to seal, trimming off excess dough if needed.

9. 9

   Step 9

   After wrapping, dust with another 2g of toasted flour to prevent sticking.

10. 10

    Step 10

    Repeat the previous two steps until all ingredients are used.