Low Sugar, No Burden - Black Glutinous Rice and Taro Box

Low Sugar, No Burden - Black Glutinous Rice and Taro Box
This product is a staple in every new Chinese-style home. It's uncomplicated and focuses on being trustworthy, low in sugar, free from artificial additives, and utilizes low-fat condensed milk and low-sugar, low-salt pork floss. By reducing the quantities of each ingredient, it feels like you’re hardly consuming anything at all.

Materials

Taro 1 bag of frozen slices
Condensed Milk low-fat, to taste
White Sugar to taste
Milk 150 ml
Tapioca Starch 15 g
White Sugar 10 g

How To Make

  1. Soak the black glutinous rice in water for 5 hours or overnight. Add slightly more water than usual for steaming rice and use the rice cooker’s steam function. For every cup of dry rice, add 1.5 cups of water. (In the picture, 2 cups of rice are paired with 3 cups of water.)

    Soak the black glutinous rice in water for 5 hours or overnight. Add slightly more water than usual for steaming rice and use the rice cooker’s steam function. For every cup of dry rice, add 1.5 cups of water. (In the picture, 2 cups of rice are paired with 3 cups of water.)
  2. Add condensed milk and white sugar to the cooked rice and mix well.

    Add condensed milk and white sugar to the cooked rice and mix well.
  3. If the mixture is too thick, add some milk and stir until smooth; a thinner consistency is better for pouring into containers.

    If the mixture is too thick, add some milk and stir until smooth; a thinner consistency is better for pouring into containers.
  4. Steam the taro and purple sweet potato for 30 minutes.

    Steam the taro and purple sweet potato for 30 minutes.
  5. Mix milk, condensed milk, and white sugar again. For a lower sugar option, use less sugar, or just use milk to achieve a suitable consistency for the taro paste.

    Mix milk, condensed milk, and white sugar again. For a lower sugar option, use less sugar, or just use milk to achieve a suitable consistency for the taro paste.
  6. For the water mochi: combine 150ml of milk, 15g of tapioca starch, and 10g of white sugar. Heat in a pot over low heat, stirring continuously.

    For the water mochi: combine 150ml of milk, 15g of tapioca starch, and 10g of white sugar. Heat in a pot over low heat, stirring continuously.
  7. The mixture will thicken in about 3 minutes. Remove from heat and set aside. This dough does not contain butter, so it's best to use it immediately; if left too long, it may solidify, making assembly more challenging.

    The mixture will thicken in about 3 minutes. Remove from heat and set aside. This dough does not contain butter, so it's best to use it immediately; if left too long, it may solidify, making assembly more challenging.
  8. Start the assembly with layers: black glutinous rice, taro paste, mochi, and pork floss.

    Start the assembly with layers: black glutinous rice, taro paste, mochi, and pork floss.
  9. Layer each component evenly.

    Layer each component evenly.
  10. The water mochi may clump together, but it still tastes great.

    The water mochi may clump together, but it still tastes great.
  11. Enjoy the low-calorie pork floss.

    Enjoy the low-calorie pork floss.
  12. Place a suitably sized layer of oil paper on top and seal it well; it adds a nice touch of ceremony. This oil paper is the essence of the jar decoration.

    Place a suitably sized layer of oil paper on top and seal it well; it adds a nice touch of ceremony. This oil paper is the essence of the jar decoration.
  13. For the second variation: black glutinous rice, taro paste, and cheese.

    For the second variation: black glutinous rice, taro paste, and cheese.
  14. You can use plain cream cheese mixed with sugar and light cream. For convenience, flavored cheese is an option; I used pineapple flavor. You can also add cheese sticks or triangular spreadable cheese, or even thick Greek yogurt (just add matcha powder or soy milk powder for matcha or soy milk flavor).

    You can use plain cream cheese mixed with sugar and light cream. For convenience, flavored cheese is an option; I used pineapple flavor. You can also add cheese sticks or triangular spreadable cheese, or even thick Greek yogurt (just add matcha powder or soy milk powder for matcha or soy milk flavor).
  15. Assembly is complete.

    Assembly is complete.
  16. This late-night project produced so many portions from just two cups of rice; next time, I’ll stick with one cup at a time.

    This late-night project produced so many portions from just two cups of rice; next time, I’ll stick with one cup at a time.
  17. Let’s add some ceremony to our breakfast, full of energy.

    Let’s add some ceremony to our breakfast, full of energy.
  18. This is a rich Eastern dessert; for a smoother texture, add more milk to the black glutinous rice and blend the taro paste. The purple sweet potato has a coarser fiber, giving it a slightly rougher texture than pure taro paste, but it’s all delicious. For an ultra-smooth version, blend just the taro with purple sweet potato powder and strain… extremely smooth and quite a busy cleanup afterward.

    This is a rich Eastern dessert; for a smoother texture, add more milk to the black glutinous rice and blend the taro paste. The purple sweet potato has a coarser fiber, giving it a slightly rougher texture than pure taro paste, but it’s all delicious. For an ultra-smooth version, blend just the taro with purple sweet potato powder and strain… extremely smooth and quite a busy cleanup afterward.
  19. For the pork floss, next time I’ll mix in some salted egg yolk mayonnaise to create a golden salted egg pork floss.

    For the pork floss, next time I’ll mix in some salted egg yolk mayonnaise to create a golden salted egg pork floss.
  20. Time to dig in! Taro paste lovers should definitely give this a try.

    Time to dig in! Taro paste lovers should definitely give this a try.