1 cup Mochiko sweet rice flour
1 Tb taro milk tea powder (as used in taro mousse)
1 cup water
1/4 cup sugar
1/2 cup taro paste (recipe below)
potato starch, for dusting
1 1/2 cups small taro pieces (peel and cut fresh taro)
1/2 cup water
1/4 cup sugar (up to 1/2 cup, depending on desired sweetness)
1 tablespoon corn starch
2 tablespoons water
1. In a medium bowl, mix mochiko, taro powder, and sugar. Add in water and combine thoroughly.
2. Spread mochi mixture in 9 x 11 Pyrex or other microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes. Take off plastic wrap and let cool about 4 minutes. Mochi should still be warm yet cool enough to handle.
5. Cut mochi into 12 large squares (roughly 2"x2").
6. Taking one square at a time, spoon 1/2 teaspoon of taro paste in the middle of moch square. Pinch edges together to seal and mold mochi into a ball. Dust immediately with potato starch to prevent sticking.
1. Boil or steam the taro pieces until cooked. Taro is done when a fork easily pokes through.
2. In a food processor or blender, blend the cooked taro and 1/2 water until it becomes a puree.
3. Mix the corn starch with 2 tablespoons water to make a paste.
4. Combine paste into taro puree and pour into a saucepan.
5. Cook taro puree and paste over low-medium heat, stirring in the sugar. Keep adding sugar until taro paste reaches desired sweetness.
6. Constantly stir the paste, and reduce the heat when the paste becomes thicker. Stir over low heat an additional 10-15 minutes.
7. Remove paste from heat and let cool.