Ultra Chewy, Lava-Filled, No-Bake & Foolproof
I can never say no to soft, chewy snow skin mochi—especially when it’s filled with durian cream. This version has a bouncy, tender wrapper and a rich, lava-like durian center that bursts with every bite. There’s no oven involved, the steps are simple, and it’s a guaranteed win for true durian lovers.
The snow skin is smooth, elastic, and gently milky, wrapping layers of lightly whipped cream and sweet, fragrant durian flesh. Once chilled, the filling turns creamy and structured while staying melt-in-the-mouth. It’s rich but not heavy, indulgent without being cloying, and incredibly satisfying from the first bite to the last.
Contents
More Chewy Mochi Recipes You’ll Love
If you enjoy soft, chewy mochi desserts, don’t miss these favorites—each one is as beautiful as it is delicious:
- [Mandarin Orange Mochi] – Bright, citrusy, and refreshing with a naturally fragrant filling
- [3-Flavor Snow Skin Mochi] – Three classic flavors in one elegant, colorful dessert
- [Chinese Yam Cucumber Mochi] – Light, refreshing, and subtly sweet with a unique texture
- [Watermelon Mochi] – Juicy, summery, and irresistibly cute
- [Pan-Fried Fresh Milk Mochi] – Crispy on the outside, creamy and stretchy inside
- [Dreamy Galaxy Snow Skin Mochi] – A visually stunning mochi with a soft, cloud-like bite
- Strawberry Tiramisu Mochi – Delicate coffee notes layered with strawberries and cream in a chewy mochi shell
Why You’ll Love This Recipe
- Ultra-chewy snow skin with a soft, stretchy bite
- Rich durian aroma with a creamy lava center
- No oven required—steamed and assembled only
- Beginner-friendly with a very high success rate
- Customizable toppings and fillings
Ingredients (Makes 6–8, using 5cm molds)
Snow Skin Mochi Wrapper
- 100g glutinous rice flour (water-milled, very fine)
- 30g cornstarch
- 30g granulated sugar (reduce to 25g if preferred)
- 180ml whole milk
- 20g unsalted butter, softened (optional but recommended)
Durian Cream Filling
- 180g heavy cream, cold
- 18g granulated sugar
- 150–200g fresh durian flesh, chopped
(use ripe, fragrant durian such as Musang King)
For Assembly & Decoration
- 50g cooked glutinous rice flour (for dusting)
- 6–8 pieces 5cm round molds or small bowls
- 2 piping bag (or spoon)
- Dried osmanthus flowers, a pinch (optional)
- Matcha powder / cocoa powder / durian powder (optional)
Instructions
1. Make the Snow Skin Batter
In a large bowl, combine glutinous rice flour, cornstarch, and sugar. Mix well to remove lumps. Gradually add the milk while whisking until the batter is smooth and fluid.
Strain the batter once for a finer texture. Pour into a heatproof container and cover tightly with plastic wrap to prevent condensation.
2. Steam and Knead the Snow Skin
Bring water to a boil. Steam the batter over medium heat for 20–25 minutes, until fully cooked with no raw center.
While hot, add the butter (if using) and stir until melted. Using gloved hands, knead and stretch the dough for 3–5 minutes until smooth, elastic, and non-sticky. Cover and let cool to room temperature.
3. Prepare the Durian Cream Filling
Whip the cold heavy cream with sugar at medium speed until firm peaks form. Transfer to a piping bag.
If the durian is slightly underripe, mix it with 5g sugar and let sit for 10 minutes. Lightly mash the durian flesh but keep some texture.
4. Shape and Fill
Dust the work surface with cooked glutinous rice flour. Divide the cooled mochi dough into 6–8 portions (30–35g each). Roll into balls and flatten into 8–9cm rounds, keeping edges thinner than the center.
Place a wrapper into a mold. Pipe whipped cream to cover the bottom (about ⅓ of the filling), add durian flesh, then seal with more cream so the durian is fully enclosed.
Gather the edges, pinch tightly to seal, trim excess dough if needed, then flip seam-side down and gently shape.
5. Decorate and Chill
Lightly sprinkle dried osmanthus or dust with matcha, cocoa, or durian powder. Chill the mochi for 1–2 hours until set. Serve cold for the best texture and flavor.
Notes & Tips
- Water-milled glutinous rice flour is essential for a smooth, elastic wrapper.
- Always cover the batter while steaming to prevent surface defects.
- Butter improves softness and elasticity but can be omitted for a firmer skin.
- Use ripe durian for maximum aroma; underripe durian can be sweetened slightly.
- Avoid excess dusting flour—it affects both texture and appearance.
Frequently Asked Questions
Can I make this without butter?
Yes, but the wrapper will be slightly firmer and less stretchy.
Can I prepare these ahead of time?
They’re best enjoyed the same day, but can be refrigerated for up to 2 days.
Why is my mochi skin tearing?
This usually means under-steaming or insufficient kneading. Make sure the dough is fully cooked and well stretched.
Can I change the filling texture?
Absolutely. You can blend the durian completely smooth or mix in crunchy pearls or Oreo crumbs.
Can I freeze snow skin mochi?
No. Freezing will ruin the cream texture and dull the durian flavor.
Durian Snow Skin Mochi Ultra Chewy, Lava-Filled, No-Bake & Foolproof
Ingredients
Snow Skin Mochi Wrapper
- 100 g glutinous rice flour water-milled, very fine
- 30 g cornstarch
- 30 g granulated sugar reduce to 25g if preferred
- 180 ml whole milk
- 20 g unsalted butter softened (optional but recommended)
Durian Cream Filling
- 180 g heavy cream cold
- 18 g granulated sugar
- 150 –200g fresh durian flesh chopped
- use ripe, fragrant durian such as Musang King
For Assembly & Decoration
- 50 g cooked glutinous rice flour for dusting
- 6 –8 pieces 5cm round molds or small bowls
- 2 piping bag or spoon
- Dried osmanthus flowers a pinch (optional)
- Matcha powder / cocoa powder / durian powder optional
Instructions
Make the Snow Skin Batter
- In a large bowl, combine glutinous rice flour, cornstarch, and sugar. Mix well to remove lumps. Gradually add the milk while whisking until the batter is smooth and fluid.
- Strain the batter once for a finer texture. Pour into a heatproof container and cover tightly with plastic wrap to prevent condensation.
Steam and Knead the Snow Skin
- Bring water to a boil. Steam the batter over medium heat for 20–25 minutes, until fully cooked with no raw center.
- While hot, add the butter (if using) and stir until melted. Using gloved hands, knead and stretch the dough for 3–5 minutes until smooth, elastic, and non-sticky. Cover and let cool to room temperature.
Prepare the Durian Cream Filling
- Whip the cold heavy cream with sugar at medium speed until firm peaks form. Transfer to a piping bag.
- If the durian is slightly underripe, mix it with 5g sugar and let sit for 10 minutes. Lightly mash the durian flesh but keep some texture.
Shape and Fill
- Dust the work surface with cooked glutinous rice flour. Divide the cooled mochi dough into 6–8 portions (30–35g each). Roll into balls and flatten into 8–9cm rounds, keeping edges thinner than the center.
- Place a wrapper into a mold. Pipe whipped cream to cover the bottom (about ⅓ of the filling), add durian flesh, then seal with more cream so the durian is fully enclosed.
- Gather the edges, pinch tightly to seal, trim excess dough if needed, then flip seam-side down and gently shape.
Decorate and Chill
- Lightly sprinkle dried osmanthus or dust with matcha, cocoa, or durian powder. Chill the mochi for 1–2 hours until set. Serve cold for the best texture and flavor.
