Go Back
Snow Skin Mochi 4

3-Flavor Snow Skin Mochi — Soft, Stretchy & Stays Tender for 3 Days

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.
Print Recipe Pin Recipe
Course Dessert
Cuisine Japanese
Servings 3

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.

Video