Are you ready to indulge in a sweet, chewy treat that combines the rich flavors of yam with a creamy filling?

I love making this Dumpling-Shaped Yam Paste Snow Skin Mochi because it’s not only visually stunning but also incredibly delicious and satisfying. Perfect for a special occasion or a cozy snack, this mochi is sure to impress!

Why You’ll Love This Recipe

This Dumpling-Shaped Yam Paste Snow Skin Mochi is the perfect balance of textures and flavors. The soft, chewy snow skin contrasts beautifully with the smooth, sweet yam paste and light whipped cream filling.

It’s a bite-sized, indulgent treat that is surprisingly easy to make, and it comes with a special symbolic meaning of unity and togetherness, making it ideal for family gatherings or celebrations.

Ingredients:

250g steamed taro (mashed into a smooth paste)
1 tbsp purple sweet potato powder
22g white sugar
35g milk
50g heavy cream
180g glutinous rice flour
45g corn starch
30g white sugar
270g milk
25g butter
300g heavy cream
18g white sugar
Note: Make sure to steam the taro properly until it’s soft and mash it thoroughly. If you want a smoother texture, you can use a blender for the yam paste.

Instructions:

Prepare the Yam Paste:

Steam 250g of taro until tender. Once steamed, add 1 tbsp of purple sweet potato powder, 22g of sugar, 35g of milk, and 50g of heavy cream to the taro.

Mash everything into a smooth paste. For a finer texture, feel free to use a blender. Set the yam paste aside.

Make the Snow Skin Dough:

In a separate bowl, combine 180g of glutinous rice flour, 45g of corn starch, and 30g of sugar.

Gradually add 270g of milk to the mixture while stirring to ensure there are no lumps.

Once smooth, sift this mixture into a heatproof dish. Cover with plastic wrap and poke a few holes in the film to let the steam escape.

Steam the Dough:

Place the dish into a steamer and steam over boiling water for 25 minutes, until the dough mixture becomes thick and translucent.

Finish the Snow Skin Dough:

After steaming, add 25g of butter to the mixture and knead it well, stretching it continuously to enhance its elasticity. Keep kneading until the dough is smooth and soft.

Whip the Cream:
In a separate bowl, whip 300g of heavy cream with 18g of sugar until stiff peaks form. This will give your mochi the creamy texture inside.

Assemble the Mochi:

Take about 40g of the dough and flatten it into a thin disc. Place a small amount of whipped cream in the center, then add a dollop of the yam paste on top of the cream. Add another small layer of whipped cream on top of the yam paste.

Wrap the Mochi:

Carefully fold the edges of the dough over the filling, just like you would wrap a dumpling.

Pinch the edges to seal the mochi securely. Repeat with the remaining dough and filling.

Serve and Enjoy:

Once all the mochi are assembled, they are ready to be enjoyed!

Each bite offers a delightful chewy texture, smooth yam paste, and light whipped cream that will make you want more.

Frequently Asked Questions

Can I use other types of flour for the snow skin?
While glutinous rice flour gives the mochi its chewy texture, you could try using a mix of rice flour, but it may alter the texture slightly. Stick to glutinous rice flour for the best result.
Can I substitute the taro with another ingredient?
Yes! You can use sweet potato or purple yam instead of taro. Each will bring its own distinct flavor but still make a delicious filling.
How long can I store these mochi?
These mochi are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 2-3 days. Just make sure to let them come to room temperature before eating, as they taste best that way.
Can I freeze these mochi?
Yes, you can freeze them. Just wrap each mochi individually in plastic wrap and store them in a freezer bag. To eat, let them thaw at room temperature for a few hours before serving.

Enjoy making this Dumpling-Shaped Yam Paste Snow Skin Mochi — it’s a perfect treat to enjoy with family and friends!