Raspberry Taro Mochi with cream cheese filling

A soft and chewy treat bursting with sweet and tangy flavors, this mochi dessert combines the richness of cream cheese, the fruity punch of raspberry, and the earthiness of taro for a truly delightful bite.

Ingredients:

• 100 g glutinous rice flour

• 30 g cornstarch

• 20 g granulated sugar (for mochi skin)

• 170 ml milk

• 15 g butter

• 140 g cream cheese

• 15 g granulated sugar (for filling)

• 50 g homemade raspberry syrup

• 100 ml heavy cream

• Sunwide Raspberry Agar Agar Balls

• Sunwide Purple Sweet Potato Balls

Instructions:

For the Mochi Skin:

1. Mix all ingredients except butter in a bowl and stir until well combined.

2. Sift the mixture to ensure a smooth texture.

3. Cover the bowl with plastic wrap and poke holes for ventilation.

4. Steam the mixture on high heat for 25 minutes or microwave on high for 3 minutes.

5. While the mixture is still hot, add butter and stretch repeatedly until it becomes elastic.

For the Filling:

1. Soften the cream cheese and mix it with granulated sugar until smooth.

2. Add heavy cream and raspberry syrup, then whip until stiff peaks form.

Assembly:

1. Divide the mochi dough into 6 portions, roll into circles, and dust with glutinous rice flour to prevent sticking.

2. Pipe the cream cheese filling onto the center of each circle, and add 💜 Sunwide Purple Sweet Potato Balls.

3. Wrap the dough tightly around the filling and pinch to seal.

4. Trim any excess dough and dust the mochi with glutinous rice flour.

5. Top with 💗 Sunwide Raspberry Agar Agar Balls and serve! Enjoy the sweet, creamy goodness!