These viral rice paper mochi are taking over TikTok and Instagram right now! I’ll show you how to make a high-protein version with 12 grams of protein and only about 100 calories each in just 5 minutes.
Aline’s Notes
These viral rice paper mochi have been popping up all over social media lately, and as a food creator, I had to give them a try myself. The concept is incredibly simple: rice paper wrappers are filled with a creamy yogurt mixture and fresh fruit, then frozen until firm.
The result is surprisingly similar to mochi ice cream in both texture and flavor. While they don’t taste exactly like traditional mochi made with glutinous rice flour, they’re an easy and healthier alternative that you can make at home with just a few ingredients.
My version includes protein powder, which boosts the protein content to an impressive 12 grams per piece. They’re perfect as a refreshing snack or healthy dessert on warm summer days. Even better, you can make a batch ahead of time and keep them stored in the freezer whenever a craving strikes.
Why You’ll Love This Recipe
- High Protein & Low Calorie: With only about 100 calories and 12 grams of protein per piece, these viral rice paper mochi make the perfect healthy dessert or protein-packed snack.
- Easy to Make: You only need a handful of ingredients, and the prep takes just a few minutes. The freezer does the rest of the work.
- Perfect for Summer: Cold, fruity, and refreshing-exactly what you want on a hot day.
- Easy to Customize: Whether you use strawberries, mango, raspberries, blueberries, or peaches, you can easily switch up the filling based on what’s in season.
Ingredients
- Rice Paper: Use rice paper wrappers that are approximately 8.5 inches (22 cm) in diameter. You’ll find them in most grocery stores, although Asian grocery stores often offer the best prices.
- Greek Yogurt: Creates the creamy filling. I recommend nonfat Greek yogurt because it’s high in protein while keeping the calories low.
- Protein Powder: Makes the filling thicker and sweeter while significantly increasing the protein content. I recommend Vanilla Ice Cream Whey Protein Powder from Optimum Nutrition.
- Strawberries: Provide the fruity filling. Mango, raspberries, blueberries, and peaches also work wonderfully.
- Cornstarch: This is used to coat the finished mochi. For a sweeter version, you can mix the cornstarch with powdered sugar in a 1:1 ratio.
See recipe card for quantities.
How To Make
01
Fill the Rice Paper
Place a few pieces of strawberries in the center of the rice paper wrapper and cover with a spoonful of yogurt mixture. Repeat once more.
02
Fold the Rice Paper
Fold the edges of the rice paper toward the center from all sides and seal the mochi completely.
03
Coat in Cornstarch
Lightly coat each mochi in cornstarch.
04
Freeze
Place in the freezer for at least 30 minutes, preferably 1 hour.
05
Enjoy
Your viral mochi are now ready to enjoy!
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📖 Recipe
Viral Rice Paper Mochi
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 3 sheets rice paper, (8.5-inch / 22 cm)
- ⅔ cup non-fat Greek yogurt
- 1 scoop whey protein powder vanilla
- ¾ cup strawberries, diced, or mango
- some cornstarch, optionally mixed with powdered sugar
Instructions
- In a small bowl, mix ⅔ cup non-fat Greek yogurt and 1 scoop whey protein powder vanilla until smooth.
- Soak one sheet of rice paper in lukewarm water for about 30 seconds. Place it over a small bowl (about 4 inches / 10 cm in diameter) so the center slightly dips down.
- Place a few pieces of strawberries in the center and top with some of the yogurt mixture. Repeat once more. Fold the edges of the rice paper toward the center from all sides and seal tightly.
- Coat the mochi in cornstarch, then place in the freezer for at least 30 minutes, preferably 1 hour. Enjoy immediately, or store in the freezer for later.
Notes
- Mango, raspberries, blueberries, or peaches also work well in place of strawberries.
- For a sweeter coating, mix the cornstarch with powdered sugar in a 1:1 ratio.
- Store the mochi in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for 15-20 minutes before serving for the best texture.
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