Thai Mochi with Taro paste

Make: about 32 balls

Taro/Yam paste filling:
500 gram taro (peel and cubed)
3/4 cup sugar
1/4 cup coconut milk or evaporated milk
1/4 teaspoon salt
2 tablespoon butter
1/3 cup water chestnuts, chopped (optional)


Directions:
1. Boil or steam the taro pieces until cooked. Taro is done when a fork easily pokes through.

2. Transfer cooked taro to a blender, add sugar, coconut milk, salt and butter and puree to a fine paste.

3. Place taro paste in a saucepan on over low heat, stirring and scraping constantly, until the taro become thick and begin to pull away from the sides of the pan. Add chopped water chestnuts and mix well. Remove from the heat and allow to cool slightly. After taro paste is cool enough to handle, divide into a small ball about 1 teaspoon. You can make it ahead of time and keep it in the refrigerator until use.

Mochi Skin:
1 3/4 cups cake flour
1 teaspoon baking soda
½ cup condense milk
2 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract

Dried fruit or food coloring for garnish, optional


Directions:
1. Sift flour and baking soda together.

2. In a medium bowl, whisk the egg, condense milk, butter and vanilla extract together until combined. Add flour mixture and stir with wooden spoon until blended.

3. On a lightly floured surface. Divide the dough into 32 equal pieces, and form into balls. Press balls into circles and place filling in the center. Pinch edges together to seal. Roll between the palms of your hands to create a ball shape.

4. Place about 2 inch apart on a greased baking pan. Garnish on the top with a small piece of dried fruit or a small drop of food coloring. Bake in preheated oven at 350 degree F or 10-12 minutes. Let cool, before storing in a container.

Mochi can be left at room temperature for a few days or refrigerated for longer keeping. Some mochi come in different colors or are flavored with pandan leave, coconut, etc.

This recipe is from Mrs. poussin at www.kruaklaibaan.com Thank you for sharing your great recipe.