Source: HowToCook (a programmer's guide)
Taro cream mochi hinges on two separate doughs that marry different hydration levels and cooking methods. The steamed glutinous rice flour mixture becomes the skin — steaming creates a smooth, elastic gel through gelatinisation of the starches — whilst the taro purée forms a dense, flavourful centre that contrasts with whipped cream. Begin by boiling cubed taro until completely soft; a fork should slide through without resistance. This takes 35–45 minutes depending on size and variety. Blitz the cooked taro with 30 ml milk and 25 ml heavy cream until entirely smooth — no grittiness or lumps. Fold in the purple sweet potato powder and 18 g caster sugar, pulsing until the colour is even and the texture is dense and homogeneous.
Prepare the dough base by whisking type B glutinous rice flour, cornstarch, 135 ml milk, and 50 g caster sugar in a separate bowl until lump-free. Sieve once to remove any flour clumps that would resist hydration. Cover with cling film, pierce a few small holes to allow steam penetration without condensation pooling, and steaming|steam over medium heat for 30 minutes. The mixture will transform into a translucent, jelly-like dough — this is correct. While it steams, dry-toast type A glutinous rice flour in a flat-bottomed pan over low heat until pale gold and fragrant; this hand flour prevents sticking during assembly and adds a subtle toasted note.
Immediately after steaming, while the dough is still hot, knead in the butter in two or three additions, working it thoroughly until fully incorporated and the dough becomes silky. The heat helps emulsify the butter into the starch matrix. Chill for 1 hour until the dough is firm enough to handle without tearing.
Whip the heavy cream with 8 g caster sugar to soft peaks — the cream should hold its shape but still flow slightly. Load this into a piping bag. Remove the chilled dough and knead briefly to restore elasticity (overworking toughens the gluten strands, but 5 minutes is safe). Divide into 30 g portions and dust each with hand flour. Shape into thin circles, pipe a small dot of whipped-cream|whipped cream at the centre, add a generous spoon of taro purée, then fold the edges up and inward to seal, encasing the filling completely. Trim any excess dough. Dust the finished mochi with a final light coat of hand flour to prevent tackiness. Serve at room temperature or chilled.
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