Sweet Taro and Coconut Milk Pudding with Black Sesame Mochi芋香椰奶布甸配黑芝麻麻糬
A rich and creamy taro and coconut milk pudding, complemented by chewy black sesame mochi balls, offering a delightful blend of textures and flavors.
01Ingredients
- 500g Taro, peeled and diced
- 200ml Coconut Milk
- 100g Granulated Sugar
- 50ml Evaporated Milk
- 50g Glutinous Rice Flour
- 25g Black Sesame Powder
- 20g Granulated Sugar (for mochi filling)
- 40ml Water (for mochi dough)
- 1000ml Water (for steaming taro)
- 1000ml Water (for boiling mochi)
Nutrition (per serving)285kcal
- Protein4.2g
- Carbs42.5g
- Fat10.8g
Fiber 2.1 gSodium 45 mg
02Steps
- Steam the diced taro using water until very soft.
- Mash the steamed taro until smooth.
- Combine mashed taro with coconut milk, granulated sugar, and evaporated milk. Cook over low heat, stirring constantly, until thickened.
- Mix black sesame powder and granulated sugar for the filling.
- Gradually add water to glutinous rice flour, kneading until a smooth dough forms.
- Take small portions of mochi dough, flatten, fill with the black sesame mixture, and roll into balls.
- Boil the mochi balls in water until they float to the surface and are cooked through.
- Ladle the warm taro pudding into bowls and top with the cooked black sesame mochi. Serve warm or chilled.
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