4 Serves
85 Mins
Peel and dice the taro root into small cubes. Steam the taro in a steamer basket until completely tender, then mash it thoroughly using a potato masher.
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large mixing bowl, combine glutinous rice flour and sugar. Gradually add hot water while stirring with a wooden spoon until a smooth, sticky dough forms.
Steam the mochi dough in a heat-proof bowl for 15 minutes. Once cooked, fold in the mashed taro using a spatula until well incorporated.
Lightly grease your hands with a small amount of vegetable oil to prevent sticking, then shape the taro mochi into small, uniform balls and serve immediately.
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Mexican
Italian