Taro Mochi with Ginger Soy Glaze

Instructions

1. 1

   Peel and dice the taro root into small cubes.

2. 2

   Steam the taro cubes until they are soft and easily mashable, about 15-20 minutes.

3. 3

   In a large bowl, mash the steamed taro until smooth.

4. 4

   Add the glutinous rice flour and sugar to the mashed taro, mixing well.

5. 5

   Gradually add water to the mixture, stirring until a smooth dough forms.

6. 6

   Divide the dough into small, equal portions and shape them into balls.

7. 7

   In a small saucepan, combine soy sauce and grated fresh ginger. Heat gently until the mixture is warm and fragrant.

8. 8

   Toast the sesame seeds in a dry pan over medium heat until golden brown.

9. 9

   Steam the mochi balls for about 10-15 minutes until they are cooked through and slightly translucent.

10. 10

    Drizzle the ginger soy glaze over the steamed mochi and sprinkle with toasted sesame seeds before serving.