Rice Paper Mochi Dessert

Ingredients

• 8 Rice paper wrappers (Use two pieces for each mochi)
• 1 cup Greek yogurt (Plain or vanilla; use a 1:1 ratio with the Cool Whip)
• 1 cup Cool Whip (Thawed; use a 1:1 ratio with the Greek yogurt)
• 0.5 cup Fresh mango (Cut into small pieces that will fit comfortably inside the wrappers; may be replaced or supplemented with strawberries)
• 0.5 cup Fresh strawberries (Cut into small pieces; use for a strawberry version or alongside mango)
• 0.25 cup Cornstarch (For coating the outside; some will remain unused)

Steps

1. 1

   Prepare the fruit. Cut the mango and strawberries into small pieces that will fit comfortably inside the mochi without making the wrappers difficult to close. Set the fruit aside. Blackberries, blueberries, raspberries, peaches, kiwi, pineapple, banana, or other suitable fruit may also be used.

2. 2

   Make the creamy filling. Add the Greek yogurt and thawed Cool Whip to a bowl in approximately equal amounts. Stir gently until evenly combined and smooth, taking care not to overmix and deflate the whipped topping.

3. 3

   Prepare a shallow bowl or cup for assembly. The cup or bowl will support the softened rice paper while the filling and fruit are added.

4. 4

   Soften two rice-paper wrappers according to the package directions, usually by briefly soaking them in water until flexible. Do not leave them submerged longer than necessary, because softened rice paper becomes delicate and sticky.

5. 5

   Place the two softened rice-paper wrappers into the cup or bowl, overlapping them so they form a supported wrapper with enough rice paper extending over the rim to fold around the filling.

6. 6

   Add a small dab of the yogurt and Cool Whip mixture to the center of the softened wrappers. Keep the filling centered and leave plenty of wrapper around the edges for closing.

7. 7

   Place a few pieces of mango and/or strawberry on top of the creamy filling. Use a modest amount so the wrapper can still close without tearing.

8. 8

   Add another small dab of the yogurt and Cool Whip mixture over the fruit, enclosing the fruit between layers of the creamy filling.

9. 9

   Carefully gather the rice paper around the filling. Bring the edges together and gently twist them closed to form a small ball. Work slowly, since softened rice paper is delicate and may tear if pulled sharply.

10. 10

    Use kitchen scissors to trim away excess rice paper from the twisted closure. Cut carefully so you remove only the extra wrapper and do not cut into the filled mochi ball.

11. 11

    Coat the outside of the mochi with cornstarch, turning it gently so the coating covers the wrapper and closure. Add a little extra cornstarch over any areas that seem loose; the coating helps the rice paper hold together while chilling.

12. 12

    Repeat the assembly process with the remaining rice paper, filling, and fruit. Arrange the finished mochi on a plate or small tray without pressing them against one another.

13. 13

    Freeze the mochi for about 15 minutes for the softest, gooiest texture. For a firmer, sturdier texture, freeze for up to 30 minutes, but avoid freezing longer because the mochi can become extremely hard.

14. 14

    Remove the mochi from the freezer and serve immediately while cold, chewy, and creamy.

Notes

The source does not provide exact ingredient quantities, so the quantities here are practical estimates for four mochi and should be adjusted according to wrapper size and desired filling. The author recommends about 15 minutes of freezing; do not exceed 30 minutes for the intended texture. Keep refrigerated or chilled until serving, and consume soon after assembly because the fresh fruit and dairy filling are perishable.

Nutrition per serving

• dessert
• snack
• no-cook
• summer
• fruit-filled
• vegetarian
• chewy
• freezer dessert