Air Fryer Taro Mochi Balls are a yummy mashup of two things I absolutely adore: mochi and taro. I first fell in love with mochi when I was growing up in San Francisco and stumbled upon it at a local Asian bakery. The chewy texture had me hooked from the get-go, and I've been a fan ever since.
Taro is another ingredient I'm totally smitten with. There's just something about its sweet, root flavor that I can't get enough of. I've had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you're into the whole mochi and taro vibe, be sure to check it out!
If you are interested in other fillings, I have another recipe featuring black sesame paste that you've gotta try (recipe on another post).
Why you'll love this recipe
I absolutely adore Mochi Taro Balls because they're like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that's downright irresistible. And let's not forget about the satisfying chewiness of the mochi – it's like a delightful little hug for your taste buds with every bite. Whether you're craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you'll be hooked!
Ingredients
For the Taro Paste:
- Taro root - Brings a unique earthy sweetness to the filling, adding depth of flavor.
- Coconut milk - Provides richness and creaminess, enhancing the overall texture of the taro paste.
- Sugar - Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.
For the Mochi:
- Glutinous rice flour- The main ingredient in mochi, giving it its signature chewy texture.
- Granulated sugar - Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
- Boiling water - A little bit is used to dissolve the sugar and bind the dough together.
- Lukewarm water - Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
- White sesame seeds - Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
- Vegetable oil - Used for greasing hands and surfaces to prevent sticking during the shaping process.
How to Make Air Fry Taro Mochi Balls
- Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
- In large mixing bowl, combine ¾ cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 tablespoon water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
- Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
- Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
- Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.
Storage
Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.
Ingredients
Instructions
- Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
- In large mixing bowl, combine ¾ cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 tablespoon water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
- Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
- Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
- Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.
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