Taro Mochi Ice Cream (Xuemeinang)

Ingredients

• Taro (Arisaema), e.g., Lipu varietal (available fresh and affordable at e-commerce platforms)
• Purple sweet potato powder
• Milk
• Glutinous rice flour (a)
• Cornstarch
• Butter
• Whipping cream
• White sugar
• Food processor or electric hand mixer
• Sieve/filter
• Food wrap or plastic wrap
• White sugar

Steps

1. Cube the taro, boil over high heat until soft (about 40 minutes), then place everything into the food processor.
2. Add 30g of milk and 25g of whipping cream, blend until it becomes a puree.
3. Add 3g of purple sweet potato powder and 18g of white sugar, keep mixing until you have a fine, smooth taro puree.
4. In a separate bowl, combine all glutinous rice flour (b), 22g of cornstarch, 135g of milk, and 50g of white sugar. Mix well and sift once. Cover with plastic wrap and prick a few holes. Steam over medium heat for 30 minutes.
5. While steaming the base, heat 50g of glutinous rice flour (a) in a flat-bottomed pan over low heat and stir-fry until it turns slightly yellow (cooked). Set aside as anti-stick powder.
6. Take out the steamed mixture (which should be jelly-like) and add 30g of butter while it is still hot. Knead until the butter is fully absorbed by the dough, then refrigerate for one hour.
7. In another bowl, add 120g of whipping cream and 8g of white sugar. Whisk until streaks form (soft peaks), then transfer to a piping bag for later use.
8. Remove the refrigerated dough and knead for 5 minutes. Divide into 30g pieces each. Sprinkle 2g of the cooked rice flour evenly to prevent sticking, then roll into a circle. Pipe 5g of the white cream into the center, add 30g of the taro puree, and wrap it up like a baozi (bun) (you can trim the excess dough).
9. Once wrapped, evenly sprinkle another 2g of the Rice Flour (a) to prevent sticking.
10. Repeat the above two steps until all ingredients are used up.