SNOWBALL MOCHI

Yiming

Ingredients Directions

For mochi skin (10 pcs)

20 g Cooked glutinous rice flour

80 g Glutinous rice flour

22.5 g Corn starch

25 g Sugar

130 g Milk

30 g Butter

Mix 80 g glutinous rice flour, 22 5 g corn starch, 25 g sugar and 130 g milk together and make it a smooth liquid.

200 g Whipping cream

15 g Sugar

5 pcs Strawberries (it can be replaced by anything else, mostly fruits, such as mango, kiwi and Oreos)

2 3 4

After sifting it, steam it on boiling water for 20 mins

Then add butter in it and wear a glove to make sure the dough is mixed well (Caution: it is too hot after steaming, so please make it cooler before touching).

Split the dough into 10 pieces (~30 g/pc) and roll each one into round piece (cooked glutinous rice flour can be used here for preventing sticking together)

5

For filling 6 7 8

Add sugar into cream and whip it and chop strawberries as well.

Place the mochi skin in a circle mould and add whipped cream first, and then add some strawberries

After adding more cream to cover strawberries, pinch the excessive skin together in the middle tightly.

Some cooked glutinous rice flour should be added to the bottom to prevent stickiness, then the Snowball Mochi is done!