Snowball Mochi Mix: Sugar, Hydroxypropyl Distarch Phosphate, Hydroxypropyl Starch, Maltodextrin, Vegetable Fat Powder (Palm Oil, Glucose Syrup, Milk Protein, Dipotassium Hydrogen Phosphate, Silicon Dioxide), Acetylated Distarch Phosphate; Red Bean Pastes: Red bean, sugar, water, Preservatives (E202); Mochi: Maltose, sugar, water, distarch acetylated adipate, tapioca starch, potato starch, sucrose fatty acid ester, palm oil [antioxidant (vitamin E)], glutinous rice flour, hexadienoic acid (preservative), titanium dioxide; Cooked Glutinous Rice Flour: Water, Rice; Christmas Hat Marshmallow: White sugar, glucose syrup, glucose powder, water, starch, maltose paste, flavorings, food additives (gelatin, gum arabic, allura red, erythrosine, titanium dioxide); Choco Decor Pen(Brown, Red, Green): Sugar, Vegetable Fats and Oils, Skimmed Milk Powder, Cocoa Butter, Emulsifier (Soybean), Flavoring.

Serving Size: 6 pieces Package Includes: 1 package of Snowball Mochi Mix 1 package of red bean paste 1 package of snow rice mochi (original flavor) 1 package of Cooked Glutinous Rice Flour 6 pieces of Christmas hat marshmallows 1 chocolate pen (brown) 1 chocolate pen (red) 1 chocolate pen (green) 3 sheets of Christmas baking paper 6 exquisite packaging boxes Instructions: 1. Place the Snowball Mochi Mix into a mixing bowl and add 160 grams of hot water. Mix thoroughly with a spatula, then press with your hands until a uniform dough forms, ensuring there are no visible dry powders. 2. Divide the snowberry dough into 12 small pieces, with 6 pieces weighing 22 grams (for the snowman head) and 6 pieces weighing 35 grams (for the snowman body) set aside. 3. According to personal preference, mix an appropriate amount of snow rice mochi into the red bean paste, then divide into 12 small portions, with 6 pieces weighing 22 grams (for the snowman head filling) and 6 pieces weighing 35 grams (for the snowman body filling) set aside. 4. Sprinkle cake flour on the tabletop, take the snowberry skin and flatten it, then wrap it around the red bean paste and seal it. 5. Cut the baking paper into the desired shapes, place them in the packaging boxes, and then put the assembled snowman inside the box for decoration. 6. Soak the chocolate pens in 50-60°C warm water for 1-2 minutes until the chocolate inside softens. Cut the tip of the pen and use the chocolate to attach the snowman’s head, body, and Christmas hat. Decorate your unique Christmas snowman and sprinkle sugar beads before the chocolate sets. 7. Finally, you can place the snow rice mochi in the packaging box as a side dish, or add some fruits like strawberries, mangoes, or grapes according to personal preference to enhance the festive atmosphere.