I love how this recipe turns just milk and glutinous rice flour into soft, chubby snow skin mochi that never fails. No complicated ingredients, no tricky steps—just steam, knead, and fill. The texture is ultra-soft, stretchy, and stays tender for days. Even beginners can make this confidently at home.
This is my go-to base recipe when I want multiple flavors in one batch. The mochi skin is elastic and milky, while the whipped cream filling makes every bite light and creamy. Chill them well, and the texture becomes even more addictive—perfect for summer desserts or afternoon tea.
If you enjoy soft, refreshing mochi like this one, you might also love my Chinese Yam Cucumber Mochi, which has a light, crisp bite and is perfect for summer. For fruit lovers, Watermelon Mochi is ultra-juicy and naturally refreshing, while Fresh Milk Mochi focuses on a pure, milky flavor with an extra-soft snow skin texture. All three recipes use similar techniques and are great beginner-friendly options.
Contents
Why You’ll Love This Recipe
- Made with simple, easy-to-find ingredients
- Soft, chewy, and stretchy—not dry or tough
- Stays tender for up to 3 days when refrigerated
- One dough, multiple flavors
- Beginner-friendly with a high success rate
Ingredients
Mochi Skin
- 120g glutinous rice flour
- 190ml milk
- 40g granulated sugar
- 30g cornstarch
- 20g unsalted butter (softened)
Filling
- 350ml heavy cream
- 25g granulated sugar
- Appropriate amount of filling options (strawberries, mango, Oreo crumbs, matcha powder, cocoa powder, etc.)
For Dusting
- 30g cooked glutinous rice flour
Note:
Cook the glutinous rice flour in advance by dry-toasting it in a pan over low heat for 3–5 minutes until lightly golden and fragrant. Let it cool completely before using.
Instructions
Make the batter
In a bowl, mix glutinous rice flour, cornstarch, and sugar until evenly combined. Gradually add milk while whisking until smooth and lump-free. Strain the batter once for a finer texture. Cover with plastic wrap and poke small holes.
Steam the mochi skin
Steam over high heat for 20 minutes until fully set and glossy. While hot, add the softened butter and mix until absorbed. Once warm (not hot), knead and stretch the dough by hand for 5–8 minutes until smooth, elastic, and stretchy.
Divide and roll
Dust your work surface with cooked glutinous rice flour. Divide the dough into 6 portions (about 30g each). Roll into balls, then flatten into round wrappers about 10cm wide, keeping the edges thinner than the center.
Whip the cream
Whip the heavy cream with sugar until stiff peaks form. Refrigerate until ready to use.
Fill and shape
Place a wrapper in your palm or a mochi mold. Pipe whipped cream, add your chosen filling, then cover with more cream. Gather the edges, seal tightly, trim excess dough, and dust the bottom with cooked glutinous rice flour.
Chill
Refrigerate the finished mochi for 2–3 hours before serving for the best texture and flavor.
Frequently Asked Questions
Why do I need to knead and stretch the dough?
This step is crucial. Kneading develops elasticity, giving the mochi its signature stretch and preventing it from hardening over time.
Can I skip the cornstarch?
No. Cornstarch improves structure and reduces stickiness. It’s essential for the right texture.
How long can snow skin mochi be stored?
Store in an airtight container in the refrigerator for up to 3 days. The texture is best within 24 hours.
Can I customize the flavors?
Absolutely. You can flavor the cream with matcha or cocoa, or mix pumpkin or purple sweet potato into the dough for color and flavor.
Why is my mochi sticky?
Use enough cooked glutinous rice flour when handling. Never use raw flour—it will taste chalky.
What other mochi recipes use a similar method?
This snow skin mochi method is very similar to my Chinese Yam Cucumber Mochi. If you prefer a lighter, refreshing style, try Fresh Milk Mochi. For a fruity twist, Watermelon Mochi is made with the same soft mochi skin but a juicy filling.
3-Flavor Snow Skin Mochi — Soft, Stretchy & Stays Tender for 3 Days
Ingredients
Mochi Skin
- 120 g glutinous rice flour
- 190 ml milk
- 40 g granulated sugar
- 30 g cornstarch
- 20 g unsalted butter softened
Filling
- 350 ml heavy cream
- 25 g granulated sugar
- Appropriate amount of filling options strawberries, mango, Oreo crumbs, matcha powder, cocoa powder, etc.
For Dusting
- 30 g cooked glutinous rice flour
Instructions
Make the batter
- In a bowl, mix glutinous rice flour, cornstarch, and sugar until evenly combined. Gradually add milk while whisking until smooth and lump-free. Strain the batter once for a finer texture. Cover with plastic wrap and poke small holes.
Steam the mochi skin
- Steam over high heat for 20 minutes until fully set and glossy. While hot, add the softened butter and mix until absorbed. Once warm (not hot), knead and stretch the dough by hand for 5–8 minutes until smooth, elastic, and stretchy.
Divide and roll
- Dust your work surface with cooked glutinous rice flour. Divide the dough into 6 portions (about 30g each). Roll into balls, then flatten into round wrappers about 10cm wide, keeping the edges thinner than the center.
Whip the cream
- Whip the heavy cream with sugar until stiff peaks form. Refrigerate until ready to use.
Fill and shape
- Place a wrapper in your palm or a mochi mold. Pipe whipped cream, add your chosen filling, then cover with more cream. Gather the edges, seal tightly, trim excess dough, and dust the bottom with cooked glutinous rice flour.
Chill
- Refrigerate the finished mochi for 2–3 hours before serving for the best texture and flavor.
