Mooncakes are an essential treat for the Mid-Autumn Festival. Previously, I shared recipes for Oreo mooncakes and snow skin mooncakes.
Today, I’m introducing a different twist—Taro Mooncakes. With a unique texture and flavor, these mooncakes have become a popular choice. Here’s a detailed guide on how to make them.
Ingredients
- Taro (400g): The main ingredient for the taro filling. Select fresh, soft taro for the best texture.
- Purple Sweet Potato (80g): Adds color and a subtle flavor to the taro paste.
- Milk Powder (40g): Enhances the milkiness and helps control moisture and texture.
- Glutinous Rice Flour (80g): Adds stickiness and elasticity to the taro dough, making it easier to shape.
- Sugar (20g): Adds sweetness. You can adjust the amount to taste since milk powder also adds a bit of sweetness.
- Cream Cheese (10g per mooncake): A rich, creamy filling that complements the smooth taro.
Instructions
1. Make the Taro Paste
- Wash, peel, and dice 400g of taro and 80g of purple sweet potato. Steam them for 20–30 minutes until a fork easily pierces them.
- Mash the steamed taro and sweet potato in a large bowl until smooth.
- Add 40g of milk powder, 80g of glutinous rice flour, and 20g of sugar. Mix well, then knead into a dough. If it’s too dry, add a little water; if it’s too sticky, add more glutinous rice flour until smooth.
2. Divide the Dough
- Portion the dough into small balls, each weighing about 40g. Use a kitchen scale for consistent sizes to ensure uniform mooncakes.
3. Add the Filling
- Flatten each 40g dough ball into a round disc.
- Place 10g of cream cheese in the center and wrap the dough around it, pinching the edges closed to seal in the filling.
4. Shape the Mooncakes
- Place each filled ball into a mooncake mold and press gently to form the shape and imprint the pattern. Carefully remove from the mold.
5. Steam the Mooncakes
- Place the shaped mooncakes in a steamer and steam for 15 minutes. Be mindful of the time and heat to avoid deforming or overcooking.
6. Chill for Better Texture
- Let the steamed mooncakes cool, then refrigerate them. They can be stored for up to a week. Chilling enhances their delicate texture and flavor.
Taro Cheesecake Mooncake Highlights
- Rich Texture: The soft, sticky taro layer carries the mild flavors of taro and purple sweet potato, complemented by the creaminess of milk powder and glutinous rice flour. Inside, the creamy cheese filling adds a smooth, rich taste.
- Nutrient-Dense: Taro and purple sweet potato are rich in dietary fiber, vitamins, and minerals, while milk powder and cream cheese provide protein and calcium, making this mooncake both tasty and nutritious.
- Beautiful Presentation: Shaped with mooncake molds, each mooncake displays elegant patterns, making them perfect gifts for friends and family during the festival.
Try making these taro cheesecake mooncakes! You’ll fall in love with this unique Mid-Autumn treat. Feel free to adjust the ingredients and steps to suit your taste and create your very own personalized mooncakes.
Taro Mooncake Recipe
Mooncakes are an essential treat for the Mid-Autumn Festival. Previously, I shared recipes for Oreo mooncakes and snow skin mooncakes. Today, I’m introducing a different twist—Taro Mooncakes. With a unique texture and flavor, these mooncakes have become a popular choice. Here’s a detailed guide on how to make them.
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Servings: 4
Ingredients
- Taro 400g: The main ingredient for the taro filling. Select fresh, soft taro for the best texture.
- Purple Sweet Potato 80g: Adds color and a subtle flavor to the taro paste.
- Milk Powder 40g: Enhances the milkiness and helps control moisture and texture.
- Glutinous Rice Flour 80g: Adds stickiness and elasticity to the taro dough, making it easier to shape.
- Sugar 20g: Adds sweetness. You can adjust the amount to taste since milk powder also adds a bit of sweetness.
- Cream Cheese 10g per mooncake: A rich, creamy filling that complements the smooth taro.
Instructions
Make the Taro Paste
- Wash, peel, and dice 400g of taro and 80g of purple sweet potato. Steam them for 20–30 minutes until a fork easily pierces them.
- Mash the steamed taro and sweet potato in a large bowl until smooth.
- Add 40g of milk powder, 80g of glutinous rice flour, and 20g of sugar. Mix well, then knead into a dough. If it’s too dry, add a little water; if it’s too sticky, add more glutinous rice flour until smooth.
Divide the Dough
- Portion the dough into small balls, each weighing about 40g. Use a kitchen scale for consistent sizes to ensure uniform mooncakes.
Add the Filling
- Flatten each 40g dough ball into a round disc.
- Place 10g of cream cheese in the center and wrap the dough around it, pinching the edges closed to seal in the filling.
Shape the Mooncakes
- Place each filled ball into a mooncake mold and press gently to form the shape and imprint the pattern. Carefully remove from the mold.
Steam the Mooncakes
- Place the shaped mooncakes in a steamer and steam for 15 minutes. Be mindful of the time and heat to avoid deforming or overcooking.
Chill for Better Texture
- Let the steamed mooncakes cool, then refrigerate them. They can be stored for up to a week. Chilling enhances their delicate texture and flavor.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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