I love making these galaxy snow skin mochi because they look like tiny edible stars from another world. The swirled red and blue patterns create a stunning “galaxy” effect, and the outer skin is soft and chewy.
Inside, Oreo crumbs mix with silky whipped cream for a rich, crunchy bite. Best part? No oven needed and beginners can nail it easily.
Contents
Why you’ll love this recipe
- Stunning galaxy swirl pattern that looks professionally made
- Soft, stretchy snow skin that’s never tough
- Oreo cream filling adds a perfect crunch
- No baking required, very beginner-friendly
- Great for parties, gifts, or festive dessert tables
If you love mochi desserts, you may also enjoy these recipes:
- Mandarin Orange Mochi
- 3-Flavor Snow Skin Mochi
- Chinese Yam Cucumber Mochi
- Watermelon Mochi
- Pan-Fried Fresh Milk Mochi
Ingredients (makes 12 pieces)
Snow Skin Mochi Dough
- 100g glutinous rice flour (water-milled, fine texture)
- 30g cornstarch
- 30g granulated sugar (reduce to 25g if you prefer less sweet)
- 190ml whole milk
- 20g unsalted butter, softened
- 1–2 drops red food coloring (optional)
- 1–2 drops blue food coloring (optional)
Note: You can replace coloring with 5g beetroot powder (red) and 5g butterfly pea powder (blue) for a natural alternative.
Oreo Cream Filling
- 400g whipping cream
- 30g granulated sugar
- 60g Oreo crumbs (remove filling, crush slightly for texture)
Additional Materials
- 40g toasted glutinous rice flour (for dusting)
- 12 round molds (5cm) or small bowls
- 1 piping bag (optional)
- Purple sweet potato powder (optional, for decoration)
Instructions
1. Prepare the Snow Skin Batter
In a large bowl, mix glutinous rice flour, cornstarch, and sugar. Gradually add milk while whisking until the batter is smooth and lump-free. Strain the batter through a fine sieve, then pour into a heatproof container and cover with plastic wrap.
2. Steam and Knead the Dough
Steam the batter over medium heat for 25 minutes until fully cooked and translucent. While still hot, add the butter and stir until fully melted. Once cool enough to handle, knead and stretch the dough until smooth and elastic.
Divide the dough into three equal portions (about 80–90g each). Add red coloring to one portion and blue coloring to another, kneading until the color is even. Leave the third portion white.
Roll each colored portion into a long strip, stack them together, press gently, and cut into 12 equal pieces (20–25g each). Roll each piece into a smooth ball, then cover and let cool to room temperature.
3. Make the Oreo Cream Filling
Chill the whipping cream for at least 8 hours. Whip cream with sugar on medium speed until firm peaks form. Fold in Oreo crumbs using a spatula, then transfer the mixture into a piping bag and refrigerate.
4. Shape and Fill
Dust your work surface with toasted glutinous rice flour. Flatten one dough ball into an 8–9cm circle, keeping the edges slightly thinner than the center. Place the wrapper into a mold and press gently to fit.
Pipe about 25–30g of Oreo cream into the center. Gather the edges and pinch to seal. Trim excess dough if needed, then flip the mochi seam-side down and gently press to shape.
5. Decorate and Chill
Dust a tiny bit of purple sweet potato powder on top to mimic the galaxy effect. Chill the mochi in the fridge for 1–2 hours before serving for the best texture.
Frequently Asked Questions
Can I use regular glutinous rice flour?
I don’t recommend it. Water-milled flour creates a smoother, softer texture that’s essential for snow skin mochi.
Can I use other fillings?
Yes! You can swap Oreo crumbs for matcha, cocoa, fruit jam, or even fresh berries.
How long can I store them?
They are best eaten the same day. You can refrigerate for up to 2 days, but the skin may become slightly harder.
Can I freeze galaxy mochi?
No. Freezing will ruin the cream filling and make the skin lose its soft texture.
Dreamy Galaxy Snow Skin Mochi — Soft, Chewy & Zero-Fail
Ingredients
Snow Skin Mochi Dough
- 100 g glutinous rice flour water-milled, fine texture
- 30 g cornstarch
- 30 g granulated sugar reduce to 25g if you prefer less sweet
- 190 ml whole milk
- 20 g unsalted butter softened
- 1 –2 drops red food coloring optional
- 1 –2 drops blue food coloring optional
- Note: You can replace coloring with 5g beetroot powder red and 5g butterfly pea powder (blue) for a natural alternative.
Oreo Cream Filling
- 400 g whipping cream
- 30 g granulated sugar
- 60 g Oreo crumbs remove filling, crush slightly for texture
Additional Materials
- 40 g toasted glutinous rice flour for dusting
- 12 round molds 5cm or small bowls
- 1 piping bag optional
- Purple sweet potato powder optional, for decoration
Instructions
Prepare the Snow Skin Batter
- In a large bowl, mix glutinous rice flour, cornstarch, and sugar. Gradually add milk while whisking until the batter is smooth and lump-free. Strain the batter through a fine sieve, then pour into a heatproof container and cover with plastic wrap.
Steam and Knead the Dough
- Steam the batter over medium heat for 25 minutes until fully cooked and translucent. While still hot, add the butter and stir until fully melted. Once cool enough to handle, knead and stretch the dough until smooth and elastic.
- Divide the dough into three equal portions (about 80–90g each). Add red coloring to one portion and blue coloring to another, kneading until the color is even. Leave the third portion white.
- Roll each colored portion into a long strip, stack them together, press gently, and cut into 12 equal pieces (20–25g each). Roll each piece into a smooth ball, then cover and let cool to room temperature.
Make the Oreo Cream Filling
- Chill the whipping cream for at least 8 hours. Whip cream with sugar on medium speed until firm peaks form. Fold in Oreo crumbs using a spatula, then transfer the mixture into a piping bag and refrigerate.
Shape and Fill
- Dust your work surface with toasted glutinous rice flour. Flatten one dough ball into an 8–9cm circle, keeping the edges slightly thinner than the center. Place the wrapper into a mold and press gently to fit.
- Pipe about 25–30g of Oreo cream into the center. Gather the edges and pinch to seal. Trim excess dough if needed, then flip the mochi seam-side down and gently press to shape.
Decorate and Chill
- Dust a tiny bit of purple sweet potato powder on top to mimic the galaxy effect. Chill the mochi in the fridge for 1–2 hours before serving for the best texture.
