This is a purely magical Snow Mochi recipe with a soft, smoky twist! Imagine a soft, chewy treat that feels like a pillow melting in your mouth, revealing a creamy white chocolate ganache center. It’s a lovely, modern twist on the classic Japanese daifuku. This delicate dessert is surprisingly easy to make at home and perfect for impressing guests or just treating yourself. Every bite feels like a sweet, dreamy delight, and its elegant look is sure to wow everyone.
Ingredients
For that dreamy white chocolate center:
- 100g good-quality white chocolate, chopped up
- 50ml heavy cream
For the soft, chewy mochi dough:
- 100g glutinous rice flour (mochiko is perfect for this)
- 50g granulated sugar
- 150ml water
And for dusting:
- A good amount of potato starch or cornstarch
Japanese Recipes You May Like
Step-by-Step Instructions
Step 1: Let’s get that yummy filling ready first. Warm up the heavy cream in a small pot—don’t let it boil, just look for tiny bubbles around the edge. Pour it right over your chopped white chocolate and just let it be for a minute. Then, stir until it’s silky smooth. Pop it in the fridge for at least an hour so it can firm up enough to roll into little balls.
Step 2: Grab a bowl you can use in the microwave. Whisk the glutinous rice flour, sugar, and water together until it’s a completely smooth mixture. No one likes lumpy mochi!
Step 3: Cover the bowl with some plastic wrap and zap it in the microwave on high for a minute. Carefully take it out (it’ll be hot!) and give it a good stir with a wet spatula—the water stops it from sticking like crazy. Cover it back up and microwave for one more minute until it’s sticky and kind of see-through.
Step 4: Now for the fun part! Dust your counter with a bunch of potato starch. Scrape the hot mochi dough onto it and sprinkle more starch on top. Once you can touch it without burning your fingers, take a small piece, flatten it out, and pop one of your chilled white chocolate mochi fillings inside. Pinch the dough closed around it and roll it into a cute little ball.
Seriously, You Have to Make These
What gets me every time is that texture combo—the super chewy mochi with that rich, smooth white chocolate inside is just something else. Honestly, this Snow Mochi is one of my favorite things to make because it feels so special. They look like little pristine snowballs and are just so satisfying to eat. I really hope you give them a try! If you do, drop a comment and tell me what you think!
Snow Mochi Recipe
Experience homemade Snow Mochi! Discover a soft, chewy rice cake that gives way to a rich, creamy white chocolate center. An impressive and delicate Japanese dessert that's surprisingly simple to make.
Ingredients
- 100g good-quality white chocolate, chopped into small pieces
- 50ml heavy cream
- 100g glutinous rice flour (Mochiko is a great choice)
- 50g granulated sugar
- 150ml water
- A generous amount of potato starch or cornstarch, for dusting
Instructions
- First thing, get the filling ready. Warm up the heavy cream a bit in a small pot until it starts to steam—but don’t let it boil. Pour that hot cream over the chopped white chocolate and let it sit for a minute so everything melts. Stir it until the mixture is smooth and glossy, then cover it and pop it in the fridge for at least an hour so it firms up.
- Once the ganache has cooled and firmed up, use a spoon to shape it into 8 small, even balls. Pop them back in the fridge to keep them cold while you get the dough ready.
- In a microwave-safe bowl, mix the sticky rice flour with sugar and water until you get a smooth, lump-free batter.
- Cover the bowl with plastic wrap and heat it in the microwave on high for a minute. The mixture will be hot and really sticky, so use a wet spoon carefully to stir and mix it.
- Cover it again and put it in the microwave for another minute. The dough is ready when it becomes really sticky and a bit see-through.
- Generously sprinkle the clean work surface with cornstarch. Scrape the hot mochi dough onto the cornstarch and sprinkle a bit on top so you can handle it easily.
- Once the dough has cooled enough to touch, divide it into 8 equal pieces. Flatten one piece into a small disc, place one of the chilled chocolate balls in the center, and carefully fold the dough all around it, pressing the edges together to seal it completely.
- Gently roll the mochi between your palms to form a smooth, nice ball, and sprinkle a little starch on it at the end. Repeat the process until all the mochi pieces are made.
Notes
- Mochi dough is super sticky. Use plenty of potato starch on your hands and the work surface to make it easier to handle.
- Keep the ganache filling cold. If it starts to soften while you're working with it, just pop it in the freezer for a bit.
- For the best soft texture, it's best to enjoy it the same day it's made.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 160Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 16mgCarbohydrates 31gFiber 1gSugar 14gProtein 3g