---
title: "Taro Mochi Snow Skin Dumplings (芋泥雪媚娘)"
description: "Taro Mochi Snow Skin Dumplings have a soft, chewy outer skin filled with smooth, sweet taro paste and light cream, offering rich layers of texture. This Chinese Dessert is born from home-style creativity. Taro and purple sweet potato provide dietary fiber and anthocyanins, while Milk and Light cream supply calcium for a balanced nutritional profile."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_yu-ni-xue-mei-niang.jpg"
url: "https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/"
---

# Taro Mochi Snow Skin Dumplings

**芋泥雪媚娘 · yù ní xuě mèi niáng**

> Time: 2 h · Difficulty: Very Hard · Calories: 160 kcal · Serves: 1 serving · Category: [Desserts](https://cookbook.cn-trending.com/c/dessert/) (甜品)

Taro Mochi Snow Skin Dumplings have a soft, chewy outer skin filled with smooth, sweet taro paste and light cream, offering rich layers of texture. This Chinese Dessert is born from home-style creativity. Taro and purple sweet potato provide dietary fiber and anthocyanins, while Milk and Light cream supply calcium for a balanced nutritional profile.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_yu-ni-xue-mei-niang.jpg)

## Ingredients

- 200 g Lipu taro (荔浦芋头) — per serving
  - Tip: Available on e-commerce platforms, affordable and fresh.
- 3 g Purple sweet potato flour (紫薯粉) — per serving
  - Tip: Used for coloring.
- 165 g Milk (牛奶) — per serving
  - Tip: Whole milk gives a better taste.
- 50 g Glutinous rice flour a (for dusting) (糯米粉 a (手粉用)) — per serving
  - Tip: Used to prevent sticking.
- 75 g Glutinous rice flour b (for dough) (糯米粉 b (面皮用)) — per serving
  - Tip: Water-milled glutinous rice flour is softer and chewier.
- 22 g Cornstarch (玉米淀粉) — per serving
  - Tip: Adds elasticity to the skin.
- 30 g Butter (黄油) — per serving
  - Tip: Unsalted Butter is fine.
- 145 g Light cream (淡奶油) — per serving
  - Tip: Anchor brand is recommended.
- 76 g Granulated sugar (白砂糖) — per serving
  - Tip: Adjust slightly to taste.

## Tools

Blender, Electric whisk, Sieve, Cling film, Skillet, Steamer, Refrigerator, Rolling pin, Piping bag, Non-stick gloves

## Method (10 steps)

1. **Steam and Boil the Taro** — Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Transfer everything to a food processor.
   - Duration: 40 min
   - Tip: Cutting into smaller pieces helps them cook faster.
   ![Step 1: Steam and Boil the Taro](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_1.jpg)
2. **Initial Blending** — Add 30g Milk and 25g Light cream to the food processor and blend into a smooth paste.
   - Duration: 2 min
   - Tip: If you don't have a food processor, you can mash with a spoon and then pass through a Sieve.
   ![Step 2: Initial Blending](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_2.jpg)
3. **Coloring and Seasoning** — Add 3g purple sweet potato powder and 18g Granulated sugar, then continue blending until you have a fine taro paste.
   - Duration: 2 min
   - Tip: Purple sweet potato powder is mainly for coloring to make it look more appealing.
   ![Step 3: Coloring and Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_3.jpg)
4. **Make the Dough and Steam** — In a bowl, combine all the glutinous rice flour b, 22g Cornstarch, 135g Milk, and 50g Granulated sugar. Mix well and pass through a Sieve once. Cover with Cling film and poke small holes, then steam over medium heat for 30 minutes.
   - Duration: 30 min
   - Tip: Sifting ensures a smooth, fine texture for the skin.
   - Tip: Poking holes in the Cling film prevents steam condensation from dripping in.
   ![Step 4: Make the Dough and Steam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_4.jpg)
5. **Toast the Hand Powder** — Place the glutinous rice flour a in a Skillet and toast over low heat until slightly yellowed (i.e., cooked through). Set aside as hand powder.
   - Duration: 5 min
   - Tip: Use low heat to prevent burning.
   ![Step 5: Toast the Hand Powder](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_5.jpg)
6. **Knead the Dough and Chill** — While the steamed mixture is still hot, add 30g Butter and knead until fully absorbed. Then place in the Refrigerator for one hour.
   - Duration: 60 min
   - Tip: It's very hot right after steaming, so wearing gloves is recommended.
   ![Step 6: Knead the Dough and Chill](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_6.jpg)
7. **Whip the Cream** — In a bowl, add 120g Light cream and 8g Granulated sugar. Whip until peaks form, then transfer to a Piping bag and set aside.
   - Duration: 5 min
   - Tip: The cream should be chilled before whipping.
   ![Step 7: Whip the Cream](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_7.jpg)
8. **Assemble the Snow Skin Dumplings** — Take out the chilled dough and knead for 5 minutes. Divide into 30g pieces, dust with 2g hand powder, and roll into circles with a Rolling pin. Pipe in 5g cream and 30g taro paste, then wrap like a bun.
   - Duration: 10 min
   - Tip: You can trim the excess skin at the top for a neater shape.
   ![Step 8: Assemble the Snow Skin Dumplings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_8.jpg)
9. **Final Touches** — After wrapping, dust evenly with 2g hand powder to prevent sticking.
   - Duration: 1 min
   - Tip: Don't use too much hand powder, as it may affect the texture.
   ![Step 9: Final Touches](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_9.jpg)
10. **Batch Production** — Repeat the assembly steps above until all ingredients are used up.
   - Duration: 5 min
   - Tip: Work quickly to prevent the skin from drying out.
   ![Step 10: Batch Production](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_10.jpg)

## Tips

- It's best to wear non-stick gloves while making these.
- They are ready to eat immediately after making, no reheating needed.
- The texture is even better after chilling.

## Overview image

![Taro Mochi Snow Skin Dumplings — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_yu-ni-xue-mei-niang_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md

## Related recipes

- [Coffee Coconut Milk Pudding](https://cookbook.cn-trending.com/r/dessert_ka-fei-ye-nai-dong/)
- [Baked Egg Tarts](https://cookbook.cn-trending.com/r/dessert_kao-dan-ta/)
- [Tiramisu](https://cookbook.cn-trending.com/r/dessert_ti-la-mi-su/)
- [Chiffon Cake](https://cookbook.cn-trending.com/r/dessert_qi-feng-dan-gao/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Taro Mochi Snow Skin Dumplings","alternateName":"芋泥雪媚娘","description":"Taro Mochi Snow Skin Dumplings have a soft, chewy outer skin filled with smooth, sweet taro paste and light cream, offering rich layers of texture. This Chinese Dessert is born from home-style creativity. Taro and purple sweet potato provide dietary fiber and anthocyanins, while Milk and Light cream supply calcium for a balanced nutritional profile. 芋泥雪媚娘外皮软糯 Q 弹，内馅是细腻香甜的芋泥与轻盈奶油，口感层次丰富，是一道源自家常创意的中式甜品。芋头和紫薯提供膳食纤维与花青素，牛奶和淡奶油补充钙质，营养均衡。","recipeCategory":"Desserts / 甜品","recipeCuisine":["Chinese"],"keywords":"Chinese Desserts, Taro puree, Snow skin mochi, No Oven Needed, Chicken and egg, 中式甜品, 芋泥, 雪媚娘, 免烤箱, 亲子","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_yu-ni-xue-mei-niang.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"160 kcal"},"totalTime":"PT120M","recipeYield":"1 serving","recipeIngredient":["200 g Lipu taro","3 g Purple sweet potato flour","165 g Milk","50 g Glutinous rice flour a (for dusting)","75 g Glutinous rice flour b (for dough)","22 g Cornstarch","30 g Butter","145 g Light cream","76 g Granulated sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Steam and Boil the Taro","text":"Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Transfer everything to a food processor.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_1.jpg"},{"@type":"HowToStep","name":"Initial Blending","text":"Add 30g Milk and 25g Light cream to the food processor and blend into a smooth paste.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_2.jpg"},{"@type":"HowToStep","name":"Coloring and Seasoning","text":"Add 3g purple sweet potato powder and 18g Granulated sugar, then continue blending until you have a fine taro paste.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_3.jpg"},{"@type":"HowToStep","name":"Make the Dough and Steam","text":"In a bowl, combine all the glutinous rice flour b, 22g Cornstarch, 135g Milk, and 50g Granulated sugar. Mix well and pass through a Sieve once. Cover with Cling film and poke small holes, then steam over medium heat for 30 minutes.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_4.jpg"},{"@type":"HowToStep","name":"Toast the Hand Powder","text":"Place the glutinous rice flour a in a Skillet and toast over low heat until slightly yellowed (i.e., cooked through). Set aside as hand powder.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-5","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_5.jpg"},{"@type":"HowToStep","name":"Knead the Dough and Chill","text":"While the steamed mixture is still hot, add 30g Butter and knead until fully absorbed. Then place in the Refrigerator for one hour.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-6","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_6.jpg"},{"@type":"HowToStep","name":"Whip the Cream","text":"In a bowl, add 120g Light cream and 8g Granulated sugar. Whip until peaks form, then transfer to a Piping bag and set aside.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-7","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_7.jpg"},{"@type":"HowToStep","name":"Assemble the Snow Skin Dumplings","text":"Take out the chilled dough and knead for 5 minutes. Divide into 30g pieces, dust with 2g hand powder, and roll into circles with a Rolling pin. Pipe in 5g cream and 30g taro paste, then wrap like a bun.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-8","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_8.jpg"},{"@type":"HowToStep","name":"Final Touches","text":"After wrapping, dust evenly with 2g hand powder to prevent sticking.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-9","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_9.jpg"},{"@type":"HowToStep","name":"Batch Production","text":"Repeat the assembly steps above until all ingredients are used up.","url":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/#step-10","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yu-ni-xue-mei-niang/step_10.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Desserts","item":"https://cookbook.cn-trending.com/c/dessert/"},{"@type":"ListItem","position":3,"name":"Taro Mochi Snow Skin Dumplings","item":"https://cookbook.cn-trending.com/r/dessert_yu-ni-xue-mei-niang/"}]}
```