Taro & Pitaya Mochi Croissants
User Reviews
5
Taro & Pitaya Mochi Croissants
Description
Taro & Pitaya Mochi Croissants incorporate day-old croissants sliced and lightly brushed with simple syrup to retain moisture. The taro filling, made from cooked mashed taro mixed with softened butter, sugar, almond flour, egg, vanilla extract, and optional pitaya powder, provides sweet and nutty flavors along with a creamy texture. A mochi layer, prepared with glutinous rice flour, sugar, and water, is microwaved until translucent and added between the filling and croissant halves, contributing a characteristic sticky chewiness. The assembled croissants are topped with remaining taro filling and flaked almonds, then dusted with powdered sugar for contrast.
The resulting dessert showcases a variety of textures from the crispy croissant crust to the smooth sweetened taro, sticky mochi, and crunchy almonds. This croissant variation is suitable for those looking to combine traditional bakery elements with Asian-inspired flavors and ingredients. The addition of pitaya powder introduces a mild fruity note and subtle pink hue when used.
Ingredients
- 2 croissants preferably day-old
Simple syrup:
- ¼ C granulated sugar
- ¼ C water
Taro filling:
- 30 g taro mashed, cooked
- 18 g butter softened, salted
- 60 g granulated sugar
- ½ teaspoon vanilla extract
- 1 egg large
- 50 g almond flour
- 1 teaspoon pitaya powder optional, aka dragonfruit powder
Mochi:
- 70 g glutinous rice flour aka mochiko
- 15 g granulated sugar
- 100 g water
Garnish:
- 2 tablespoon almonds flaked
- 1 teaspoon powdered sugar
Instructions
Make the simple syrup:
- In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
- Bring to a simmer over low heat until the sugar is dissolved.
Make the taro filling:
- Cook the taro and mash it. Set aside and let it cool.
- In a bowl, combine the softened butter, sugar, vanilla extract, and egg.
- Add in the mashed taro, almond flour and pitaya/dragonfruit powder.
Make the mochi:
- Combine the mochiko, sugar, and water in a shallow bowl. Give it a mix.
- Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.
- Divide the mochi mixture in half.
Assemble:
- Preheat oven to 350°F.
- Slice a croissant in half.
- Brush simple syrup on the inside of the croissant.
- Spread the taro filling on the bottom half, reserving 2 teaspoon for the tops.
- Add the ½ of the mochi on top of the taro filling.
- Place the croissant "top" on.
- Spread the remaining taro filling on top and sprinkle with flaked almonds.
- Repeat with the remaining croissant.
- Bake the croissants at 350°F for 25-30 minutes, until golden in colour. (If the tops are browning too quickly, place a piece of aluminum foil over top).
- Remove from oven and let cool.
- Add a dusting of powdered sugar and serve freshly made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 103g | 34% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 102mg | 4% |
| Potassium | 221mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 65g | 130% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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