Sweet and Cozy Taro Lava Mochi Tangyuan for Lantern Festival

The Lantern Festival is a time of lights, laughter, and family reunions. And what better way to celebrate than with a bowl of delicious Taro Lava Mochi Tangyuan? With a chewy mochi shell, creamy taro filling, and silky cassava milk base, this festive dessert is sure to bring warmth and sweetness to your celebrations!

Watch the recipe video here.
https://youtube.com/shorts/Fy2u05rHZsU

Why You'll Love This Dessert

Traditional tangyuan is delicious, but our version adds an extra layer of indulgence:

• Creamy Taro Filling – A smooth, slightly sweet, and fragrant filling with a hint of purple sweet potato.
• Chewy Mochi Wrapper – A perfectly bouncy, sticky rice shell that enhances every bite.
• Cassava Milk Base – Adds a rich and velvety texture for a complete experience.

Ingredients

• Taro Filling:

  • 150g steamed taro
  • 3g purple sweet potato powder
  • 45g heavy cream
  • 60g milk
  • 10g butter
  • 35g raw cane sugar (We recommend Ship Brand Raw Cane Sugar)
    
    

• Mochi Wrapper:

  • 100g glutinous rice flour
  • 20g cornstarch
  • 3g purple sweet potato powder
  • 10g corn oil
  • 85g hot water
    
    

• Cassava Milk Base:

  • 250g milk
  • 25g tapioca starch
  • Osmanthus flowers (for garnish)

How to Make Taro Lava Mochi Tangyuan

1. Prepare the Taro Filling:

   • Blend the steamed taro, purple sweet potato powder, heavy cream, milk, butter, and raw cane sugar into a smooth paste.
   • Pipe into molds and freeze overnight.
     
     

2. Make the Mochi Wrapper:

   • In a bowl, sift together the glutinous rice flour, cornstarch, and purple sweet potato powder.
   • Add corn oil and hot water, mix until no dry flour remains.
   • Knead into a smooth, elastic dough. Divide into 15g portions, flatten, and wrap the frozen taro filling inside.
     
     

3. Cook the Tangyuan:

   • Boil water and drop in the tangyuan. Once they float, continue cooking for 5 more minutes.
   • Transfer to an ice bath for a chewy texture.
     
     

4. Prepare the Cassava Milk Base:

   • Heat milk and tapioca starch in a pan over low heat, stirring until thickened.
     
     

5. Assemble and Serve:

   • Pour a layer of cassava milk base into a bowl, top with the taro lava tangyuan, and garnish with osmanthus flowers.

Why Use Ship Brand Sugar?

At Yuen Tung Sugar Factory, we’ve spent over 30 years crafting high-quality sugar products. Our Ship Brand Raw Cane Sugar enhances every dessert with a natural and authentic sweetness, perfect for making festival treats like this.

Enjoy the Taro Lava Mochi Tangyuan with your loved ones this Lantern Festival! 🎆

📌 Discover more recipes on our website: www.yuentungsugar.com