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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Steam the diced taro using water until very soft.
2. Mash the steamed taro until smooth.
3. Combine mashed taro with coconut milk, granulated sugar, and evaporated milk. Cook over low heat, stirring constantly, until thickened.
4. Mix black sesame powder and granulated sugar for the filling.
5. Gradually add water to glutinous rice flour, kneading until a smooth dough forms.
6. Take small portions of mochi dough, flatten, fill with the black sesame mixture, and roll into balls.
7. Boil the mochi balls in water until they float to the surface and are cooked through.
8. Ladle the warm taro pudding into bowls and top with the cooked black sesame mochi. Serve warm or chilled.

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