Imagine a small, round sweet with a soft, pillowy exterior dusted in starch. This is taro mochi.

The outer shell is made from glutinous rice flour, pounded into a smooth, elastic dough. When you bite into it, you encounter a texture that’s uniquely satisfying: tender and gently chewy, with a subtle resistance that gives way slowly. It’s not crunchy, not spongy—just a pleasant, springy bite that makes you want to take your time.

Inside lies a filling that captures the essence of taro, a root vegetable prized for its delicate, nutty sweetness. The filling is often a smooth, creamy paste—sometimes mixed with a whisper of coconut milk for added richness. It has a velvety consistency that contrasts beautifully with the chewy exterior, melting softly on your tongue.

The flavor is gentle and understated. Taro offers a mild, naturally sweet taste with hints of vanilla and a faint nuttiness, reminiscent of sweet potato but lighter and more refined. It’s not a bold, fruity sweetness; instead, it’s comforting and subtle, like a warm memory in dessert form. The outer rice dough provides a neutral, starchy sweetness that lets the taro flavor take center stage without overwhelming it.

Taro mochi is often served chilled or at room temperature, which enhances the chew of the shell while keeping the filling cool and smooth. It’s a handheld treat meant to be enjoyed in quiet, unhurried bites—a dessert that soothes rather than excites, leaving behind a soft, creamy finish that lingers gently.

Net Weight:180g 

Country of Origin: Taiwan

Made out of mochigome (Japanese glutinous rice), Mochi is a popular sweet dessert consumed all over the world. Rice is pounded into a paste and molded to form the chewy, soft rice balls we enjoy today as Mochi. These mochi are filled with taro filling: taro is cut into wedges and steamed (sometimes with pandan leaf) until soft. Then it is mashed and mixed with a sugar rice mixture and strained into a nonstick pan. Lastly, it is combined with cooking oil and cooked until a consistent paste texture is formed. It's mildly sweet and very creamy.

We recommend to eat these taro-filled Mochi with a cup of hot tea.