Taro Mochi Bread With Pork Floss

Taro mochi bread with pork floss filling inside, it sounds quite abundant for a bread. However, it tastes so delicious and interesting, just like how it is named. It is a taro bread filled with mochi, taro paste, and pork floss; these three elements create a chewy and soft texture. This unique bread combines the sweetness from taro and salty taste from pork floss at the same time, which made it more enjoyable. If you love the taro flavor and the mochi’s texture, you should never miss it.

How to make this bread?

  • First, we need to prepare the bread dough. I added taro paste to this recipe while making the dough, so it did not taste like plain bread but with taro flavor. To make the bread dough, we need to combine all the ingredients in a bowl and keep kneading until it becomes smooth. However, we may need to add extra milk or water while kneading the dough. Since we add the taro paste to the dough, which makes it becomes drier than normal, the extra 10 to 15g water is necessary for the bread. Hand kneading the dough for about 20 to 30 minutes, then you will get a smooth dough. Let it prove for 1 to 2 hours to get double the size.
  • Secondary, we need to make the mochi. It is easy to make the mochi, which combines all the ingredients and steam it. Keep kneading the mochi to get a soft and elastic texture. The mochi remains soft and chewy texture for more than 2 days in the bread.
  • Taro paste is an excellent filling for bread and all kinds of pastry; it is easy to make. And you can keep it in the fridge for 2 weeks. Please check how to make it in the previous post. Link in the post.
  • The pork floss is easily found in the Asian supermarket, and it is ready to serve.
  • The fun part is to stuff all the fillings into the bread, then let it prove for the second time.

How to store the taro mochi bread with pork floss?

  • Since this bread is filled with mochi, it should be served right away from the oven. If you have some leftovers, you can place them in a plastic bag and leave it at room temperature. The chewy and soft texture is good for at least 2 to 3 days.

DifficultyBeginner
Prep Time2 hrsCook Time25 minsTotal Time2 hrs 25 mins

Bread Dough
 200 g Bread Flour
 120 g Taro Paste (Pre-made, link to the post)
 90 g Milk
 3 g Instant Dry Yeast
 15 g Sugar
 2 g Salt
 20 g Unsalted Butter
Mochi Filling
 100 g Milk
 50 g Glutinous Rice Flour
 10 g Corn Starch
 10 g Sugar
 10 g Condensed Milk
 10 g Unsalted Butter
Taro Paste Filling
 120 g Taro Paste (Filling) Recipe link in the post
 6 tbsp Pork Floss (Filling)

Bread Dough
1

In a large mixing bowl, mix bread flour, instant dry yeast, sugar, salt, taro paste, and milk with a spatula. Knead the dough for 10 minutes, then add butter. Keep kneading the dough until smooth.
Properly add some water or milk (10 to 15g) while kneading since the dough may be dry after adding the taro paste.
Hand kneading will take about 20 to 30 minutes until the dough becomes smooth.
Place the dough in the bowl with plastic film covered. Let the dough rise at room temperature for 1 to 2 hours until it becomes double the size.

Mochi Filling
2

While the dough is proofing, let's make the mochi filling.
Mix glutinous rice flour, corn starch, milk, sugar, and condensed milk in the bowl with a whisk. Boiling water in the steamer and steam it for 20 minutes until firm.
Remove the mochi from the steamer, let it cool down then add butter to it. Keep kneading the mochi until the butter is absorbed.
Evenly divide the mochi into 6 pieces.

3

Taro paste
Please link to my previous post for taro paste.
You can prepare the taro paste ahead of time.

4

Once the dough is done for proofing, knead the dough to release the air from it. Then divide the dough into 6 pieces 70g each, and let them rest for 15 minutes with the plastic film covered.
Divide the taro paste into 6 pieces 20g each, and roll into balls. Set it aside.

5

Take one of the dough and flatten with a roller. In proper order to place mochi, taro paste, and pork floss in the middle of the dough, then seal it in the bottom.
Repeat the same directions for the rest of the 5 doughs.

6

Transfer the dough to a baking pan, and let it rise for the second time in the oven for 1 hour until it becomes puffy.

7

Sift flour in the bread's surface, then slices the pattern with a knife on it.

8

Preheat oven to 356F, bake for 25 minutes.

Ingredients

Bread Dough
 200 g Bread Flour
 120 g Taro Paste (Pre-made, link to the post)
 90 g Milk
 3 g Instant Dry Yeast
 15 g Sugar
 2 g Salt
 20 g Unsalted Butter
Mochi Filling
 100 g Milk
 50 g Glutinous Rice Flour
 10 g Corn Starch
 10 g Sugar
 10 g Condensed Milk
 10 g Unsalted Butter
Taro Paste Filling
 120 g Taro Paste (Filling) Recipe link in the post
 6 tbsp Pork Floss (Filling)

Directions

Bread Dough
1

In a large mixing bowl, mix bread flour, instant dry yeast, sugar, salt, taro paste, and milk with a spatula. Knead the dough for 10 minutes, then add butter. Keep kneading the dough until smooth.
Properly add some water or milk (10 to 15g) while kneading since the dough may be dry after adding the taro paste.
Hand kneading will take about 20 to 30 minutes until the dough becomes smooth.
Place the dough in the bowl with plastic film covered. Let the dough rise at room temperature for 1 to 2 hours until it becomes double the size.

Mochi Filling
2

While the dough is proofing, let's make the mochi filling.
Mix glutinous rice flour, corn starch, milk, sugar, and condensed milk in the bowl with a whisk. Boiling water in the steamer and steam it for 20 minutes until firm.
Remove the mochi from the steamer, let it cool down then add butter to it. Keep kneading the mochi until the butter is absorbed.
Evenly divide the mochi into 6 pieces.

3

Taro paste
Please link to my previous post for taro paste.
You can prepare the taro paste ahead of time.

4

Once the dough is done for proofing, knead the dough to release the air from it. Then divide the dough into 6 pieces 70g each, and let them rest for 15 minutes with the plastic film covered.
Divide the taro paste into 6 pieces 20g each, and roll into balls. Set it aside.

5

Take one of the dough and flatten with a roller. In proper order to place mochi, taro paste, and pork floss in the middle of the dough, then seal it in the bottom.
Repeat the same directions for the rest of the 5 doughs.

6

Transfer the dough to a baking pan, and let it rise for the second time in the oven for 1 hour until it becomes puffy.

7

Sift flour in the bread's surface, then slices the pattern with a knife on it.

8

Preheat oven to 356F, bake for 25 minutes.

Taro Mochi Bread With Pork Floss