These viral Rice Paper Mochi are truly worth the hype and are easier to make than they look. You can fill them with thick Greek yogurt for a higher-protein snack or use a whipped topping for a lighter, more dessert-like bite. They freeze well and make a fun treat to keep on hand.
Table of Contents
- Recipe Highlights
- Ingredient Notes
- How To Make Rice Paper Mochi
- My Tips For Working With Rice Paper
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These Dessert Recipes Next!
- Rice Paper Mochi Recipe
If rice paper mochi have been popping up in your feed, there’s a reason: they’re a simple, playful twist on traditional mochi anyone can make at home. I tested mango, strawberry, and blueberry fillings with both Greek yogurt and whipped topping and all variations were delicious.
These bites feel like a cross between fruit mochi and frozen yogurt. The yogurt version is more protein-forward and snackable, while the whipped topping option is airy and dessert-like. Both are best enjoyed slightly thawed after a stint in the freezer.
Recipe Highlights
- Easy: No cooking required—just a few straightforward steps and simple ingredients.
- Customizable: Use any fruit you like and choose Greek yogurt or a whipped topping (whipped cream, Cool Whip, or coconut whip for dairy-free). You can also swap in flavored fillings like a chocolate yogurt mousse for variety.
- Gluten-free: Naturally gluten-free, and can be dairy-free if you use a non-dairy whipped topping.
- Make-ahead: Freeze in batches so you always have a small treat on hand.
Ingredient Notes
Rice paper sheets: Standard round rice paper wrappers (about 22 cm) work well; find them in the Asian aisle or at an Asian market.
Greek yogurt option: Choose a thick Greek yogurt (2–8% fat). Thicker yogurt holds shape better; if yours is loose, strain it for a short time. Sweeten or flavor as desired with a bit of maple syrup or vanilla.
Whipped topping option: Whipped cream, Cool Whip, or coconut whipped topping give a light, fluffy texture and are ready to use straight from the container.
Fresh fruit: Mango, strawberries, and blueberries are lovely, but peaches, raspberries, or bananas also work. Finely chop fruit so it fits neatly into the mochi.
*This is a recipe overview. Full measurements and step-by-step instructions appear in the recipe card below.
How To Make Rice Paper Mochi
Step 1: Briefly dip a rice paper sheet in warm (not hot) water for about 5–10 seconds to soften it.
Step 2: Drape the softened sheet over a small ramekin dusted with cornstarch so it forms a cup.
Step 3: Add a small spoonful of fruit to the bottom of the rice paper cup.
Step 4: Add a layer of yogurt or whipped topping, then repeat with another small layer of fruit and filling if desired.
Step 5: Carefully gather the edges of the rice paper and twist to seal. Trim any excess with scissors.
Step 6: Dust the finished mochi with a mix of cornstarch and powdered sugar, then freeze until firm.
My Tips For Working With Rice Paper
Rice paper can feel delicate at first. These tips will help:
- Don’t over-soak: Dip for only 5–10 seconds; it will keep softening as you work.
- Warm water, not hot: Hot water makes the sheets too limp and prone to tearing.
- Work gently: Handle the softened sheets carefully when gathering and twisting the edges.
How To Store
Freeze the mochi on a parchment-lined sheet for up to 2 weeks, loosely covered once fully frozen. When ready to eat, let them sit at room temperature for about 5–10 minutes to reach the best texture.
Jess’s Tips
- Use thick yogurt: Thick Greek yogurt holds its shape best; strain runny yogurt briefly if needed.
- Dust the ramekin: A light coating of cornstarch prevents sticking and makes removal easier.
- Don’t overfill: Small spoonfuls of filling stack neatly and reduce tearing.
- Trim excess: After twisting the top, cut off any clumped excess rice paper.
- Prefer slightly thawed: Allow about 5–10 minutes out of the freezer before serving for the ideal texture.
- Macerate berries: Toss berries with a teaspoon of maple syrup for a few minutes to intensify flavor, if desired.
Frequently Asked Questions
Rice paper mochi is a modern, TikTok-popular take on traditional mochi that uses rice paper wrappers instead of sticky glutinous rice dough. It’s a lighter, easier-to-make treat that mimics the soft, filled feel of mochi.
Tearing usually happens from over-soaking or using water that’s too hot. Use warm water and dip for only 5–10 seconds so the sheet is pliable but not limp.
Try These Dessert Recipes Next!
Desserts
Rice Paper Mochi
30-Minute Meals
Jalapeno Popper Chicken Salad
Desserts
Greek Yogurt Chocolate Mousse
Resources
Fresh Air Retreat Recap In Atlanta Georgia
Tried these Viral Rice Paper Mochi? Leave a review below and tag @choosingchia on social to share your recreations — I love seeing them!
Rice Paper Mochi
- Author: Jessica Hoffman
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 mochi
- Category: Dessert
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten-Free, Vegetarian
Description
These rice paper mochi are light, creamy, and fun to assemble. Keep a few in the freezer for an easy, refreshing treat.
Ingredients
- 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)
- 6 round rice paper sheets
- 1 teaspoon cornstarch, plus more for dusting the ramekin
- 1 teaspoon powdered sugar
Instructions
- Prep the fruit: Dice mango; finely chop strawberries and blueberries. If you like, toss each berry with 1 tsp maple syrup and let sit a few minutes to macerate.
- Prep the filling: If using plain Greek yogurt, mix in maple syrup and vanilla to taste. Whipped topping needs no prep.
- Prep the dusting: Combine cornstarch and powdered sugar in a small bowl.
- Soften the rice paper: Fill a shallow bowl with warm (not hot) water. Dip one sheet for 5–10 seconds until pliable, then lay it over a ramekin dusted with cornstarch, letting edges drape.
- Layer the filling: Add a small spoonful of fruit, then a small spoonful of yogurt or whipped topping. Repeat for a second thin layer if desired.
- Wrap the mochi: Gather the edges up and twist to seal. Trim any excess rice paper and dust with the cornstarch/powdered sugar mix.
- Freeze: Place seam-side down on a parchment-lined baking sheet. Repeat to make 6 mochi total (two of each fruit suggested). Freeze at least 1 hour.
- Serve: Let mochi thaw 5–10 minutes at room temperature for the best texture, then enjoy.
Notes
– Use thick Greek yogurt for best results.
– Dust ramekins with cornstarch to prevent sticking.
– Don’t overfill the mochi.
– Trim excess rice paper with scissors after sealing.
– Store finished mochi in the freezer.
Nutrition
- Serving Size: 1 mochi
- Calories: 95
- Sugar (g): 10
- Fat (g): 1
- Carbohydrates (g): 17
- Fiber (g): 1
- Protein (g): 4