What is rice paper mochi?

Rice paper mochi is a TikTok viral take on traditional Japanese mochi made using rice paper wrappers instead of glutinous rice dough. While they're definitely not the same thing as traditional mochi, they're a fun easy treat with a similar vibe.

Why is my rice paper tearing?

This usually happens when the rice paper has been soaked too long or in water that's too hot. Use warm water (not hot) and soak for just 5-10 seconds. The sheet should feel pliable but not completely limp when you lift it out.

Rice Paper Mochi (Viral Recipe!)

Description

These Viral Rice Paper Mochi are light, creamy and so fun to make! Keep them stashed in your freezer whenever you need an easy fun treat.

Ingredients

Units

1/2 cup mango, diced small
1/2 cup strawberries, finely chopped
1/2 cup blueberries, finely chopped
2 teaspoons maple syrup, divided (optional, for macerating berries)
1 cup thick Greek yogurt OR 1 cup whipped topping such as Cool Whip
1-2 tbsp maple syrup (optional, to sweeten the yogurt)
1 tsp vanilla extract (optional, to flavour the yogurt)
6 round rice paper sheets
1 teaspoon cornstarch, plus more for dusting the ramekin
1 teaspoon powdered sugar

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Instructions

Prep the fruit: Dice the mango into small pieces and set aside. Finely chop the strawberries and blueberries separately. If macerating, toss each berry separately with 1 teaspoon maple syrup and let sit for a few minutes.
Prep the filling: If using plain Greek yogurt, stir in the maple syrup, vanilla extract. If using whipped topping, it’s ready to use as is.
Prep the dusting: mix the cornstarch and powdered sugar together. Set aside.
Soften the rice paper: Fill a large, shallow bowl with warm (not hot) water. Dip one rice paper sheet into the water for 5 to 10 seconds, until just pliable. Carefully lay it over a ramekin that’s been dusted with a bit of cornstarch, letting the edges drape over the sides. Once soft enough, gently press it into the ramekin.
Layer the filling: Add a small spoonful of fruit into the centre of the rice paper, followed by a small spoonful of yogurt or whipped topping. Repeat with another layer of fruit and filling.
Wrap the mochi: Gently gather the overhanging edges of the rice paper up and around the filling, then twist them together at the top to seal. Use kitchen scissors to snip off the excess rice paper close to the twist. Lightly dust the mochi with the powdered mixture.
Freeze: Gently flip the mochi out of the ramekin and place it seam-side down on a parchment-lined baking sheet. Repeat steps 4 through 7 with the remaining rice paper sheets, making 2 mochi of each fruit flavour. Freeze for at least 1 hour.
Serve: Remove from the freezer and let sit at room temperature for 5 to 10 minutes before eating.

Notes

If using yogurt use thick Greek yogurt for best results
Don’t forget to dust the ramekins with cornstarch to prevent the rice papers from sticking
Don’t overfill the mochi
Trim away any excess rice paper with kitchen scissors
Store in the freezer

Nutrition

Serving Size: 1 mochi
Calories: 95
Sugar: 10
Fat: 1
Carbohydrates: 17
Fiber: 1
Protein: 4