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Durian Snow Skin Mochi 4

Durian Snow Skin Mochi Ultra Chewy, Lava-Filled, No-Bake & Foolproof

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.
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Course Dessert
Cuisine Japanese
Servings 3

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.

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