Taro Snow Skin Mochi

Ingredients

• Lipu taro200 g
• purple sweet potato powder3 g
• milk165 g
• glutinous rice flour for dusting50 g
• glutinous rice flour for the skin75 g
• cornstarch22 g
• butter30 g
• double cream145 g
• caster sugar26 g

Directions

1. 1

   Cut the taro into chunks, boil hard until soft, about forty minutes, and put it all in a blender.

2. 2

   Add 30g of milk and 25g of double cream and blend to a purée.

3. 3

   Then add 3g of purple sweet potato powder and 18g of caster sugar and keep blending to a smooth taro paste.

4. 4

   In another bowl, mix all of the glutinous rice flour for the skin, 22g of cornstarch, 135g of milk and 50g of caster sugar, pass it through a sieve once, cover with cling film and prick small holes in it, then steam over medium heat for half an hour.

5. 5

   While it steams, toast the glutinous rice flour for dusting in a dry pan over low heat until faintly golden and cooked through, and set it aside as the dusting powder.

6. 6

   Add 30g of butter to the hot steamed glutinous rice and milk mixture while it is still jelly-like, knead until the dough has fully absorbed the butter, then refrigerate for an hour.

7. 7

   In another bowl, whip 120g of double cream with 8g of caster sugar until it holds visible ribbons, and load it into a piping bag.

8. 8

   Take out the chilled dough, knead it for five minutes, divide it into 30g pieces, dust each evenly with 2g of the dusting flour to stop sticking, and roll it into a circle. Pipe on 5g of the whipped cream, add 30g of taro paste, then gather the wrapper up around the filling like a steamed bun, trimming off any excess skin.

9. 9

   Dust the wrapped piece again with about 2g of flour to stop sticking.

10. 10

    Repeat until the ingredients are used up.