As the New Year approaches, I find myself craving soft, chewy treats, and this Orange Snowy Mochi has become my go-to recipe!

The soft, orange-hued mochi skin, combined with juicy sugar oranges and a creamy filling, creates the perfect balance of flavors.

Every bite bursts with freshness, and the beautiful colors are perfect for celebrating the season. I can’t wait for you to try it out!

If you love Snowy Mochi, you might also want to try my Yam Paste Snow Skin Mochi!

Why You’ll Love This Recipe

This Orange Snowy Mochi is a perfect treat to serve at your New Year’s table or to indulge in during any special occasion. Not only does it look absolutely stunning with its orange glow, but the combination of chewy mochi and tangy, juicy oranges with creamy whipped filling is simply irresistible.

Plus, it’s fun and satisfying to make, and it’s a recipe that will impress your family and friends. Whether you’re a seasoned cook or a beginner, this recipe is super easy to follow!

Ingredients:

For the Mochi Skin:

120g glutinous rice flour
30g cornstarch
20g fine sugar
180g whole milk
15g butter
2-3 drops orange food coloring (optional)

For the Filling:

300g whipping cream
18g fine sugar
8 sugar oranges (or small oranges of your choice)

For Dusting:

Roasted glutinous rice flour (for dusting, make sure to roast it beforehand)

Instructions:

1. Make the Mochi Dough:

In a large bowl, mix 120g glutinous rice flour, 30g cornstarch, and 20g fine sugar.

Gradually add 180g whole milk, in three parts, stirring well with a whisk in a Z-motion until smooth and free of lumps.

Sift the mixture twice to ensure a smooth texture (this is a crucial step for delicate, smooth mochi skin).

Cover the bowl with plastic wrap, and poke 5-6 holes in the wrap with a toothpick to allow steam to escape.

2. Steam the Mochi Dough:

Boil water in a steamer. Once it’s boiling, place the bowl in the steamer and steam the dough for 20 minutes.

After 20 minutes, turn off the heat and let it sit for 3 minutes before lifting the lid to prevent the dough from collapsing.

While the dough is still hot, add 15g butter and knead it in with your gloved hands until the butter is completely absorbed. The dough should feel smooth and soft.

3. Add Orange Color and Stretch:

Add 2-3 drops of orange food coloring (this step is optional but will give the mochi that beautiful orange hue).

Knead and stretch the dough for about 10 minutes (like you would stretch dough for bread) until the dough becomes elastic and you can pull it into a thin, transparent layer. This will give the mochi skin good stretchability and make it less likely to tear when wrapping.

4. Whip the Cream:

In a separate bowl, whisk 300g whipping cream and 18g fine sugar with an electric mixer on medium speed until firm peaks form. The cream should be smooth and hold its shape when you lift the whisk. Be careful not to overwhip.

Transfer the whipped cream into a piping bag for easy assembly later.

5. Prepare the Oranges:

Peel 8 sugar oranges, removing any white pith to reduce bitterness. Lightly squeeze the oranges to release some juice, making them easier to bite into and ensuring a juicy explosion when you eat them.

Set aside the prepared oranges.

6. Assemble the Mochi:

Divide the mochi dough into 8 equal portions (about 40g each).

Roll each piece into a ball, then dust with roasted glutinous rice flour.

Use a rolling pin to flatten each ball into a circle about 10cm in diameter, ensuring the edges are thinner than the center to prevent any filling from leaking out.

Place a mochi mold or small bowl upside down and gently press the mochi skin into the mold to form a thin layer.

Pipe 1 ring of whipped cream (about 2 tablespoons) in the center of each piece. Place a sugar orange in the middle, then pipe another ring of cream to cover the orange.

7. Seal and Shape the Mochi:

Carefully fold the edges of the mochi dough around the filling, pinching the edges together tightly (like making dumplings).

Trim any excess dough with kitchen scissors.

Dust the finished mochi with a little more roasted glutinous rice flour to prevent sticking.

8. Decorate:

For a beautiful finishing touch, pipe a small amount of whipped cream on top of each mochi and place a small orange segment as decoration. This step gives the mochi a lovely citrus-inspired look!

9. Refrigerate:

Place the mochi in the fridge for about 30 minutes to allow the cream to firm up and the texture to set. This makes the mochi easier to eat and improves the overall taste.

Frequently Asked Questions

Can I use regular oranges instead of sugar oranges?
Yes, you can substitute sugar oranges with regular oranges or other small citrus fruits. Just be sure to remove the seeds and cut them into smaller pieces if needed.
What can I use if I don’t have glutinous rice flour?
Glutinous rice flour is essential for the chewy texture, but if you don’t have it, you might try using regular rice flour, though the texture might not be as chewy. Stick to glutinous rice flour if possible!
Can I make this recipe in advance?
Yes, you can prepare the mochi the day before and store it in an airtight container in the fridge. However, it’s best to eat it within 24 hours to maintain the fresh texture of the mochi skin.
Can I freeze the mochi?
Freezing the mochi is possible, but it might slightly change the texture of the mochi skin once thawed. I recommend enjoying it fresh for the best experience.

I hope you enjoy making and eating this Orange Snowy Mochi! It’s a fun, festive, and incredibly delicious treat that’s perfect for the New Year. Don’t forget to share it with your friends and family—you’ll definitely be the hit of the celebration!