Name: Taro Mochi Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: One 8 × 6 in (20 × 15 cm) pan, cut into 8–10 pieces
Cuisine: Chinese
Ingredients: 4½ oz (130 g) taro; 1 tsp (2 g) purple sweet potato powder; 1½ tbsp (20 g) erythritol; 1½ tbsp (20 ml) milk; 1¼ cups (150 g) glutinous rice flour; 3 tbsp (25 g) cornstarch; ¾ cup + 2 tbsp (210 ml) milk; shredded coconut, as needed; dried osmanthus flowers, as needed

Why You'll Love It

Do you only ever steam your taro? Today let's do something different. Anyone else a taro devotee like me, who loves chewy, sweet, fragrant textures? A plate of these with a good friend in the afternoon is pure enjoyment!!

A little dessert with no oven needed: soft, sweet taro paste with a chewy outside. Really, really good, and the method is simple — stir it together and it works. Keep leftovers sealed in the fridge; if they firm up, a few minutes of reheating sorts it out.

Chewy taro mochi cake!! Big pieces! Sweet, soft, chewy, with the densest taro paste. So much texture in one bite, it's pure happiness 😭

Ingredients

Taro Paste
4½ oz (130 g) taro	1 tsp (2 g) purple sweet potato powder
1½ tbsp (20 g) erythritol	1½ tbsp (20 ml) milk

Mochi Cake
1¼ cups (150 g) glutinous rice flour	3 tbsp (25 g) cornstarch
¾ cup + 2 tbsp (210 ml) milk	1½ tbsp (20 g) erythritol

For the Top
shredded coconut, as needed	dried osmanthus flowers, as needed

Ingredient Notes

Lipu taro is the starchy kind you want; steam it until a chopstick slides in easily.
Swap the erythritol for the same amount of regular sugar if you prefer.
The cornstarch keeps the cake glossy and stops it going stale-tough.
Strain the batter once before steaming for a smooth, lump-free result.
The purple sweet potato powder is only for color — leave it out if you don't have it.

Instructions

1

Mix 1 cup + 2 tsp (250 ml) warm water with 3 tbsp + 2 tsp (30 g) milk powder to make milk (I had milk powder in the house; plain milk works fine too).
Peel, wash, and cube the taro and steam until tender. Add the purple sweet potato powder for color, the sweetener, and the milk, and mash with a spoon into a paste.
2

Mix everything for the mochi cake — glutinous rice flour, cornstarch, milk, and erythritol — until smooth.
3

Strain it into the pan (line it with parchment or plastic wrap first).
4

Steam over boiling water for 20 minutes, then let it cool a little.
5

Sprinkle shredded coconut over the top and turn it out onto the board.
6

Cut it in half and spread taro paste over one half.
7

Lay the other half on top, cut into small pieces, and scatter with osmanthus.
8

Anyone who loves chewy things needs to make this. Taro mochi cake is incredible, genuinely so good!!! 😭 Go make it.
9

I've tried wrapping it well and chilling it two days, and it doesn't go hard.
10

A few notes:
- Adjust the milk in the taro paste as needed.
- Pan size: 8 × 6 in (20 × 15 cm). No pan? Use a deep square dish.
- If you're not counting calories, swap the erythritol for regular sugar.

Recipe Notes

Taro Mochi Cake

taro paste layered into chewy mochi, finished with coconut flakes and dried osmanthus. No oven — stir, steam 20 minutes, done. Low in calories, soft and chewy.

Time Needed

Prepabout 25 minutes

Steaming the taroabout 20 minutes

Steaming the mochiabout 20 minutes

Chilling to setabout 1–2 hours

Totalabout 1 hour 10 minutes

Plus at least 1 hour chilling to set.

Prep Ahead

Line the pan with parchment or plastic wrap ahead of time, so you can lift the cake straight out.
Wrap the finished cake well and chill it — it stays soft for two days.

【Yield】One 8 × 6 in (20 × 15 cm) pan, cut into 8–10 pieces.
【Key ratios】Mochi: glutinous rice flour to cornstarch ≈ 6:1 (150:25) with ¾ cup + 2 tbsp (210 ml) milk. Taro paste: 4½ oz (130 g) taro plus 1½ tbsp (20 ml) milk.
【Heat】Steam over boiling water 20 minutes; let it cool slightly before unmolding.
【Setting】Sprinkle coconut on top before turning out; chilling 2 hours makes it easier to cut.
【Storage & reheating】Sealed in the fridge it stays soft 2 days; it's chewier cold.
【Common problems】Raw centers mean under-steamed or too thick a batter. Sticky knife means it wasn't cooled.

Nutrition (per 100 g, estimated)

Calories	about 232 kcal
Protein	about 4 g
Fat	about 4 g
Carbohydrates	about 45 g
of which sugars	about 8 g
Fiber	about 1.5 g
Sodium	about 40 mg

Estimated from the ingredient amounts, not lab tested. One piece is about 2 oz (60 g), roughly 139 kcal, calculated at 4 / 9 / 4 kcal per g of protein / fat / carbs.