Taro mochi

1. Steam taro for 20 - 30 minutes until soft. (This can be done in the InstantPot using the Steam function for 15 minutes).
2. Smash taro and mix in sugar while taro is still hot. Add sweet potato or tapioca starch and knead to form a ball. Add 1 tbsp water at a time as needed, if the dough gets too dry.
3. Divide dough into 4 portions and roll into a thin log. Cut dough into bite size mochi pieces. Dust with sweet potato or tapioca starch to avoid sticking.
4. If using red bean, roll it into tiny balls. Flatten each piece of dough and wrap it around the red bean like a dumpling.
5. Bring a pot of water to a boil. Add taro mochi to the water and cook until they float.

Almond soup

1. Bring 2 cups of water to a boil, then let cool slightly.
2. Add the 2 cups boiled water, almonds, and rice into a blender and blend until smooth.
3. Strain the almond mixture through a cheesecloth.
4. Pour strained mixture into a pot and heat over medium heat for 15 minutes whisking frequently. Add in rock sugar and cook until sugar dissolves. If almond soup is too thick, add more dairy free milk as needed.

Assemble by placing cooked mochi in a bowl and spooning almond soup on top.