Peel and cut the taro into blocks.

Steam the chopped taro for 30 minutes or until soft for blending.

Set aside.

In a bowl, combine glutinous rice flour, cornstarch, sugar, and milk.

Stir the mixture with a whisk until smooth.

Separate lumps from the mixture using a sieve as you pour it into a non-stick pan.

Add butter and cook the mixture slowly on low heat. It should become a semi-solid dough with a bouncy and non-sticky consistency. Alternatively, you can choose to steam the mixture for 30 minutes. Watch how I steam the mochi dough with my recipe for Soft & Squishy Red Bean Mochi.

When the dough firms up, pull it apart by hand for a few minutes to enhance its elasticity and strength.

Blend the steamed taro, butter, milk, whipping cream, and purple potato powder.

Blend until smooth like paste. It should not be too runny.

Roll the mochi dough into a log.

Cut it into small portions about 1 inch wide.

Use a rolling pin to flatten each piece of dough into a small circular wrapper.

Transfer the filling to a piping bag for easy placement onto the dough wrapper. Alternatively, you can simply use a spoon to fill the center of the wrapper.

Place the dough wrapper on top of a small bowl to allow the wrapper to take its shape as you pour the filling.

Fill the center of the dough wrapper with taro filling.

Seal the mochi by pinching the edges together. This should give you a round mochi.

In a tray or flat container, mix purple potato powder and milk powder and coat the mochi.