Using Uni-President My Day Home Made Series Bread Flour

Flaky Layers, Rich Taro Filling & a Chewy Mochi Core

Taro Mochi Pastry (芋頭酥) delivers a deeply satisfying impression. Beneath its striking spiral crust, you will find a velvety smooth taro filling and a stretchy mochi core. A beloved festive pastry from Taiwan, it has become a quiet favourite for Mid-Autumn gifting and afternoon tea in Singapore.

Achieving that signature flaky crust comes down to the structural integrity of the dough. By using Uni-President My Day Home Made Series Bread Flour (麥典實作工坊麵包專用粉) for both the oil pastry (inner dough) and the oil dough (outer dough), the structure stays strong and stable as it builds. This makes it much easier to get cleanly defined spirals across all 14 pieces. The coloured dough gets its signature lavender hue from purple sweet potato powder, with no artificial colouring required.

Whether you are preparing a thoughtful edible gift or simply want to try making this at home, this recipe is designed to be achievable. With the right ingredients and a little patience, you will be pulling these golden, flaky pastries fresh from the oven.

Servings	Preparation Time
14 pieces (approx. 30g taro filling each)	120 minutes

Baking Tips

• This recipe uses Uni-President My Day Home Made Series Bread Flour throughout for a more structured lamination. Experienced pastry bakers may notice a slightly firmer oil pastry compared to traditional cake flour versions. This is by design and produces stable, well-defined layers.
  
• Coconut oil becomes liquid above 25°C. If your kitchen is warm, work quickly and chill the dough if it starts to feel too soft or greasy.
• Chill the dough if it becomes too soft during rolling.
• Use a serrated knife when cutting to preserve the spiral pattern.
• Allow pastries to cool before storing.
• Store in an airtight container and consume within 3 days for best quality.

Featured Ingredients

This recipe features carefully selected ingredients that help create the signature texture and appearance of traditional Taro Mochi Pastry.

	1) Uni-President My Day Home Made Series Bread Flour Used throughout this recipe to provide structure, dough strength, and stability during lamination.
	2) Tzong Hsin Taro Paste & QQ Mochi Filling Ready-to-use fillings that deliver smooth taro flavour and a soft chewy core with minimal preparation.
	3) Texture Maker Purple Sweet Potato Powder

 

Oil Dough (Outer Dough)

• 200g Bread Flour (Uni-President My Day Home Made Series Bread Flour) 
• 30g icing sugar
• 80g baking coconut oil
• 120g water

Oil Pastry (Inner Dough)

• 200g Bread Flour (Uni-President My Day Home Made Series Bread Flour) 
• 96g baking coconut oil
• 16g purple sweet potato powder (Texture Maker Purple Sweet Potato Powder)

Filling

• Taro filling (30g per piece × 14 pieces) (Tzong Hsin Taro Paste (For Pastry)
• Mochi filling (10g per piece × approx. 140g total) (Tzong Hsin Original QQ Mochi Filling)

 

Step-by-Step Method

Step 1: Prepare Oil Dough

Mix all oil dough ingredients together until fully combined.

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Step 2: Knead Until Smooth

Knead until the dough becomes smooth, elastic, and able to stretch into a thin membrane (windowpane stage).

Baker's Note:

*Kneading the dough to windowpane stage ensures it is strong enough to laminate cleanly with the oil pastry, this is especially important when using bread flour.

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Step 3: Rest & Divide

Rest the dough for 15 minutes and divide into 7 portions of 50g each.

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Step 4: Prepare Oil Pastry

Mix all ingredients for the oil pastry until evenly combined.

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Step 5: Portion Purple Dough

Divide into 7 portions of 40g each.

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Step 6: Prepare Filling

Flatten taro filling portions (30g each) and wrap with 10g mochi filling. Set aside.

Ingredient Tip:

For Taro and Mochi filling, we recommend using our Tzong Hsin Original QQ Mochi Filling and Tzong Hsin Taro Paste (For Pastry)  both made in Taiwan, Halal-certified, and ready to use straight from the pack with no cooking required.

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Step 7: Wrap Dough

Flatten the oil dough and wrap it around the oil pastry dough. Seal tightly and rest for 20 minutes.

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Step 8: First Roll (30cm)

Roll dough into a long sheet approximately 30cm in length.

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Step 9: First Fold & Rest

Roll into a log shape and rest for 10 minutes.

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Step 10: Second Roll (60cm+)

Roll again until dough reaches at least 60cm.

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Step 11: Final Roll

Roll into a tight log.

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Step 12: Cut & Flatten

Cut each log in half using a serrated knife. Using a rolling pin, flatten each half into a round disc, cut-side facing up, wide enough to enclose the filling.

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Step 13: Fill & Shape

Wrap prepared taro-mochi filling inside dough and seal the base neatly.

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Step 14: Bake

Bake at 185°C (top heat) / 180°C (bottom heat) for 25–30 minutes, or until golden and flaky.

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The Finished Pastry

Fresh from the oven, these pastries reveal beautifully defined layers wrapped around a smooth taro filling and soft mochi centre.

The combination of crisp pastry, creamy taro, and chewy mochi creates a satisfying contrast of textures that makes them perfect for festive occasions, afternoon tea, gifting, or bakery displays.