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Taro and Ube Mochi

😋 Delicious and chewy! 😋 Perfect for a snack or dessert! 🍨 What’s your favorite flavor of mochi? 🤔 Taro and Ube Mochi is a type of Mochi flavoured with ube then filled with sweet taro paste.

Mochi is a Japanese sweet made from glutinous rice that is pounded until it is soft and sticky. It is often filled with sweet fillings, such as red bean paste, chocolate, or ice cream. Today I am sharing you a recipe that may look complicated but trust me it is quite simple.

Last weekend, my daughter made a delicious treat that I just had to share with you all – Taro and Ube Mochi! This mochi is made with glutinous rice flour and flavoured with ube (purple yam), then filled with sweetened taro paste. It’s a heavenly combination of flavours and textures that is sure to satisfy your sweet tooth.

My daughter’s recipe is her trusted old recipe which she used quite regularly when she makes mochi at home. While is not a traditional mochi recipe and procedure it tasted nearly the same the only difference is that the process is much faster and easier. Instead of steaming the glutinous rice flour, she cooked it in the microwave, which saved a lot of time without sacrificing flavour or texture. And instead of making her own taro paste from scratch, she used a premade paste from the Asian grocery store.

The taro and ube mochi was a delicious and sweet treat. The mochi was soft and chewy, and the filling was sweet and creamy. We all enjoyed it!

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Taro and Ube Mochi

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 15 1x
  • Category: Snack
  • Cuisine: Japanese


Taro and Ube Mochi is a type of Mochi flavoured with ube then filled with sweet taro paste.


Units Scale
  • 1 1/4 cups glutinous rice flour
  • 1/3 cup caster sugar
  • 1 cup + 2 tbsp hot water
  • drops of ube flavour
  • 2/3 cup cornstarch
  • 1 cup sweet taro paste


  1. In a medium, microwave-safe baking bowl, combine sugar, hot water and ube flavour, mix until sugar is dissolved. Add the glutinous rice flour and stir until well combined.
  2. Loosely cover the bowl with plastic wrap and microwave on high for one minute.
  3. Remove from the microwave and stir with a wet rubber spatula.
  4. Cover again and microwave for another minute.
  5. Remove from the microwave and stir until the mixture is almost transparent and resembles dough.
  6. If it’s not there yet, microwave in 30-second increments, stirring in between.
  7. Spread the starch on your working surface and dust the dough with more starch to make it easier to handle.
  8. Roll the dough out with a rolling pin and refrigerate for 15 minutes.
  9. Remove the dough from the refrigerator and cut it into 3 1/2-inch circles.
  10. Fill each circle with the taro paste and pinch the opposite sides together until each mochi is completely sealed.

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