Mochi Taro is a Japanese snack that has been around for centuries. It’s made from sticky rice pounded into little balls and fried.
The outside of the rice ball is a layer of potato. On the inside, a chewy center tastes like mochi (another Japanese food).
Mochi Taro is best when it’s hot and freshly fried. You can also eat it as a savory dish instead of sweet food – it goes well with soy sauce!
This guide will explain everything you need to know about mochi taro.
What Is A Mochi Taro?
Mochi Taro is Japanese sweet rice balls with a sticky chewy center. They’re made from the same ingredients as mochi.
But they have an additional step to create their signature texture. You wrap mochi in a leaf before frying them (known as “moko” in Japanese).
Of all the things you can do with mochi, these little treats are some of our favorites. But, of course, they’re best when fresh out of the fryer.
So we recommend making them on special occasions or whenever you want to impress someone with your cooking skills.
How To Prepare Mochi Taro
- 1 tbsp taro milk tea powder
- 1 cup sweet rice flour
- ¼ tbsp potato starch
- ¼ cup sugar
- ½ cup taro paste
- 1 cup water
- Mix sugar, sweet rice flour, and milk tea powder in a medium bowl. Every time, gradually add water while thoroughly mixing. This will create your mochi mix.
- Then, distribute the mixture in any microwave-safe dish, such as a 9 × 11-inch glass baking dish. Be sure to wrap the mixture in plastic before serving. Put the mixture in the microwave and set it to “high” for 4 minutes.
- Remove the plastic wrap after about 4 to 5 minutes, and let the food cool. The mixture needs to be slightly cooled. Cut the mochi into 12 large squares about 2 inches on each side once the mixture is cool enough for us to handle it.
- Place a half-teaspoon of sweet paste in the middle of each square as you take one up at a time. The square’s edges should then be picked up and folded over the paste to seal it inside the rice dumpling.
- Form the dumpling into a ball by gently shaping it. Finally, sift and dust the ball with some potato starch. This will stop the ball from sticking to surfaces quickly. Do this for each of the 12 squares.
Difference Between Mochi And Mochi Taro
Mochi (or mochi rice) is a traditional Japanese food made of glutinous rice, which resembles a dough ball.
It can be eaten as it is or filled with red bean paste and then wrapped in seaweed for a different taste. Mochi taro is one of the many variations of this popular Japanese dessert.
In general, there are two types of mochi: Koshi-mochi and Tako-mochi.
Koshi-mochi is made from pounded rice flour mixed with water and cooked for about 30–40 minutes until it forms balls or cakes.
These are then covered in sweetened soybean paste or fruit fillings before serving.
Dango Began During The Heian Period
Tako-mochi, also called Dango (which means “bun”), has been around since the Heian period (794–1192).
Today they’re sold in summer festivals across Japan. However, they used to be reserved exclusively for royalty because they were so expensive back then.
The price was 25 times more than an average person could afford!
Mochi Taro Is Best When It’s Hot And Freshly Fried
Even though mochi taro is best fresh out of the fryer, it’s still delicious when it cools down.
The hot and crunchy exterior gives way to a sweet chewy interior that tastes like heaven.
If you’re not going to eat your mochi taro immediately, you can make them ahead of time. Then store them in an airtight container for up to one day before frying.
Just be sure not to let your rice flour mixture sit around too long before using. That’s because it’ll become a sticky mess if left out too long.
You Can Eat Mochi Taro As A Savory Or Sweet Food
Mochi Taro can be eaten as a savory or as sweet food. In Japan, it’s common to eat mochi taro with soy sauce.
Mochi Taro is made from rice flour, water, and sugar (or honey). The texture of mochi taro is soft and chewy because of how it’s prepared.
Here’s how it’s prepared. First, you slowly fold the batter over itself while simultaneously pressing down on it using a special tool called a mochitsuki kake.
This process creates an airy mixture that becomes dense when cooked in hot water.
You’ll notice an almost gelatinous texture similar to gummy candy or marshmallows in your mouth when you bite into it!
High-Quality Ingredients Make This Dish The Best
The quality of the ingredients used in making mochi taro is crucial because it affects the taste, texture, and appearance of the mochi.
White rice flour is mochi taro’s most commonly used ingredient (or sweet rice flour).
This flour is made from refined rice and has a soft texture that absorbs moisture quickly.
It’s also more expensive than regular all-purpose wheat or other flour.
Other added ingredients include sugar, salt, and sesame seeds.
These ingredients are essential in giving your mochi an attractive color and enhancing its flavor.
You Should Try Mochi Taro
Mochi Taro is one of my favorite foods, and you should try it.
Mochi Taro is a Japanese sweet rice ball with a sticky chewy center and a potato crust outside. It’s usually made with soy sauce, sugar, and flour.
But you can also make other kinds of mochi taro by adding different flavors like chocolate or strawberry.
Most people eat it warm as an after-school snack or at festivals.
But it’s also delicious eating them hot off the pan during dinner when they’re fresh out of the fryer!
We hope this article has helped you understand what mochi taro is and how it’s made.
If you are looking for some cooking inspiration, we highly recommend trying this recipe!
It’s easy, fun, and delicious! There are many different ways that you can prepare mochi taro.
But if you want something simple, follow the steps listed above and start frying away today.