Merry Mochi Snowballs Recipe

Light, chewy, and delightfully sweet, Merry Mochi Snowballs are a festive treat that looks as magical as they taste.

These bite-sized mochi balls are soft on the inside, coated with powdered sugar to resemble snow, and make for the perfect holiday snack or dessert table addition.

Ingredients

For the Mochi:

1 cup glutinous rice flour (mochiko)
¼ cup granulated sugar
1 cup water
½ teaspoon vanilla extract (optional)

For Filling (optional):

Sweet red bean paste (anko)
Nutella or chocolate chips

For Coating:

½ cup powdered sugar
1 teaspoon cornstarch

Optional Decorations:

Crushed freeze-dried cranberries
Sprinkles

Instructions

1. Prepare Mochi Batter

In a microwave-safe bowl, mix the glutinous rice flour, sugar, water, and vanilla extract until smooth.

Make sure there are no lumps.

2. Cook Mochi

Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, then stir.

Microwave again for 1–2 minutes until the mochi is thick, sticky, and slightly translucent.

Alternatively, steam the mixture for 15–20 minutes.

3. Dust Your Work Surface

Generously dust a clean surface or tray with cornstarch and powdered sugar. This prevents sticking while shaping the mochi.

4. Shape Mochi Balls

Allow the mochi to cool slightly until manageable. Using wet hands, pinch off small portions and roll them into balls.

If using a filling, flatten each portion, place a small amount of filling in the center, and fold the edges around the filling before rolling into a ball.

5. Coat Mochi Snowballs

Mix powdered sugar and cornstarch in a shallow bowl. Roll each mochi ball in the mixture until fully coated. This creates the “snowball” effect.

6. Optional Decorations

For a festive twist, roll the snowballs in crushed freeze-dried cranberries or add colorful sprinkles on top.

7. Serve and Enjoy

Place the mochi snowballs on a tray lined with parchment paper. Serve immediately or refrigerate for up to 2 days. Mochi is best enjoyed fresh for that soft, chewy texture.

Tips for Perfect Mochi Snowballs

Use glutinous rice flour (mochiko) — regular rice flour won’t give the chewy texture.
Keep hands wet when shaping mochi to prevent sticking.
Adjust sweetness by increasing or decreasing sugar in the batter.
Creative fillings like Nutella, peanut butter, or fruit preserves can make each snowball unique.