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Mochi Taro Pastry



Glutinous Rice Balls

10 pieces









Unsalted butter



1/4 Teaspoon 



Pastry (oil pastry):


All-purpose flour




Unsalted butter






Pastry (oil crust):


Low-gluten flour


Unsalted butter


Purple sweet potato flour



Boil the glutinous rice balls in boiling water. Then, put them in ice water to cool and drain. Freeze in the freezer for at least 1 hour.

Making the Filling:

  1. Peel and cut the taro into pieces, steam in TOSHIBA Q20 Steam Oven, using the "steam" mode for 30 minutes (until they are soft enough to be easily pierced with a chopstick)
  2. Add sugar, unsalted butter, and salt to the steamed taro and mash into a paste. If it's too dry, gradually add hot water and mix well.
  3. Divide the taro paste into 10 equal portions, each about 25g.
  4. Roll each portion into a ball and flatten it, then wrap around the glutinous rice ball filling. Freeze in the freezer.

Making the Pastry (oil pastry):

  1. Mix all-purpose flour and sugar together, add unsalted butter and rub until well combined.
  2. Gradually add water in three times, kneading into a dough until the surface is smooth.
  3. Wrap it in plastic wrap and wait for 20 minutes.

Making the Pastry (oil crust):

  1. Mix low-gluten flour and purple sweet potato flour. Add unsalted butter and knead into a dough.
  2. Divide into 10 equal portions and roll each into a ball.

Combining Pastry (oil pastry+ crust):

  1.  After the oil pastry has rested for 20 minutes, divide it into 5 equal portions. Flatten each portion with a rolling pin, and wrap around an oil crust pastry ball. Roll it into a ball shape (with the sealed side up).
  2. Flatten the pastry ball with a rolling pin, then roll it up into a long tube shape.
  3. Rotate the dough 45 degrees and roll it into a long tube shape again. Cover with plastic wrap and let it rest for 20 minutes.
  4. After 10 minutes, cut the dough in half vertically and the spiral pattern should be visible on the cut surface.
  5. Flatten the dough into a circular shape pastry.

Filling & Baking:

  1. Wrap the taro filling with the oil pastry crust (seal side down), and place on a baking tray with butter paper.
  2. Preheat the TOSHIBA Q20 Steam Oven to 190 degrees. using the "convection mode", bake for 25 minutes.
    When it is 10 minutes remaining, turn around the tray and continue baking until the pastry is crispy.


Recipe provided by Happy Amy YouTube Channel

Slim Steam Oven (20L)
Slim Steam Oven (20L)