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Taro & Pitaya Mochi Croissants
5 from 18 votes

Taro & Pitaya Mochi Croissants

Taro & Pitaya Mochi Croissants combine flaky croissants with a smooth, sweet mashed taro filling enhanced by almond flour and vanilla. A layer of sticky mochi made from glutinous rice flour adds a chewy texture, while pitaya powder offers subtle fruitiness and a touch of color. The croissants are brushed with simple syrup to keep them moist and finished with flaked almonds and powdered sugar for a nutty crunch and sweetness. This layered treat blends soft, chewy, and crisp textures in a unique fusion pastry.

Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2
Calories: 688 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: Asian

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:
    Cup of Yum
  1. In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
  2. Bring to a simmer over low heat until the sugar is dissolved.
Make the taro filling:
  1. Cook the taro and mash it. Set aside and let it cool.
  2. In a bowl, combine the softened butter, sugar, vanilla extract, and egg.
  3. Add in the mashed taro, almond flour and pitaya/dragonfruit powder.
Make the mochi:
  1. Combine the mochiko, sugar, and water in a shallow bowl. Give it a mix.
  2. Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.
  3. Divide the mochi mixture in half.
Assemble:
  1. Preheat oven to 350°F.
  2. Slice a croissant in half.
  3. Brush simple syrup on the inside of the croissant.
  4. Spread the taro filling on the bottom half, reserving 2 teaspoon for the tops.
  5. Add the ½ of the mochi on top of the taro filling.
  6. Place the croissant "top" on.
  7. Spread the remaining taro filling on top and sprinkle with flaked almonds.
  8. Repeat with the remaining croissant.
  9. 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).
  10. Remove from oven and let cool.
  11. Add a dusting of powdered sugar and serve freshly made.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 688

% 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.