Taro Mochi Mousse Cake

Ingredient	Method
Mochi: 75g glutinous rice flour  120g water 15g caster sugar 15g tapioca flour 1tbsp homemade corn syrup玉米糖浆 10g butter Cake : 2B egg yolks 10g caster sugar 30g veg oil  50g milk   35g LP flour   8g yam powder 2g purple sweet potato powder 1/2 tsp baking powder  2B egg whites 30g caster sugar 1/4tsp cream of tartar  Preparation: homemade yam paste Mousse: 8g gelatin powder 30g hot water 1/3tsp salt  30g caster sugar (adj accordingly based on the yam paste sweetness) 360g heavy cream, chilled     200g yam paste Purple Milk Gelee: 15g gelatin powder 110g hot water  25g condensed milk 2g purple sweet potato powder	Mochi: 1. Pour glutinous rice flour, sugar and water into a bowl and stir evenly until there are no lump. 2. Place in a steamer and steam for 15-20 minutes until cooked. 3. Take out immediately, add corn syrup while hot, stir evenly with a spoon until glossy and soft. 4. Add butter, with hands on gloves, and pull repeatedly to increase the toughness until it reaches a stringy and elastic state. 5. Add a little vegetable oil to the bag/plastic wrap, rub the oil out (so that the mochi will not stick to the plastic wrap), then flatten into a sheet and shaped into round 6". 6. Refrigerate for 2 hours or overnight (easier to use) Cake 1. Line a 6 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 2 of horizontal slice from the cake 1-1.5cm deep.   Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Place yam paste into it, and continue whip until stiff peaks form. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.     Purple Milk Gelee ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  Microwave for few seconds until melted. ~Mix condensed milk, purple sweet potato powder and gelatin mixture until combine. (pass through strainer if have lump)
Assembly: 1. Place first layer of the cake into the 6" removable cake pan, place yam paste about 200-230g over it and flatten it. 2. Then transfer into 8" removable cake pan. 3. Carefully pour the yam mousse into it.    4. Repeat step1-2 for second layer cake. 5. Place second layer of the cake and press it gently,  and carefully place mochi on top.   6. Pour the remaining yam mousse into it.   7. Chill for 1-2 hrs. 8. Carefully pour the gelee over it. Chill for overnight. 9. Remove from the mould. Decorate as desired if needed.