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Rice Paper Mochi

Viral Rice Paper Mochi

This rice paper mochi is my high-protein twist on the internet sensation that’s taking over everyone’s feeds lately. Chewy, mochi-like rice paper wrapped around creamy protein yogurt, fluffy coconut whipped cream, and juicy chunks of fresh fruit for extra texture. A light dusting of erythritol powdered sugar adds that sweet, dessert-shop finish without tipping into sugar overload. Once frozen, the rice paper transforms into that nostalgic mochi ice cream bite we all love, only lighter, protein-boosted, and naturally gluten-free. Perfect for when you want a mochi-like, refreshing summer treat without traditional glutinous rice flour, steamers, or specialized tools.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Snack
Servings 3 servings
Calories 263.7 kcal

Ingredients
  

Strawberry Flavour

  • 2 sheets rice paper
  • 1/3 cup coconut yogurt
  • ½ scoop vedge vanilla ice cream flavor protein
  • 1/3 cup coconut whipped cream
  • 2 tbsp erythritol powdered sugar (or regular powdered sugar)
  • ½ cup chopped strawberries

Kiwi Flavour

  • 2 sheets rice paper
  • 1/3 cup coconut yogurt
  • ½ scoop vedge vanilla ice cream flavor protein
  • 1/3 cup coconut whipped cream
  • 2 tbsp erythritol powdered sugar (or regular powdered sugar)
  • 1/2 cup chopped kiwi

Strawberry Chocolate Flavour

  • 2 sheets rice paper
  • 1/3 cup coconut yogurt
  • ½ scoop vedge chocolate flavor protein
  • 1/3 cup coconut whipped cream
  • 2 tbsp erythritol powdered sugar (or regular powdered sugar)
  • ½ cup chopped strawberries

Instructions
 

  • In a small bowl, mix the coconut yogurt and protein powder until smooth and lump-free. The texture should be thick yet spoonable, like mousse.
  • Finely chop the strawberries or kiwi into small, even pieces. Smaller pieces wrap more cleanly and freeze more evenly.
  • Dip one sheet of rice paper into a shallow bowl of water for just a few seconds. Do not over-soak. It should be pliable but not falling apart.
  • Place half of the chopped fruit in the center of the rice paper. Add a spoonful of the protein yogurt mixture, followed by the remaining fruit. Finish with a layer of coconut whipped cream.
  • Fold the rice paper around the filling like a parcel, tucking in the sides and rolling gently but firmly.
  • Soften a second sheet of rice paper and wrap it around the first parcel. This extra layer prevents tearing and gives the mochi its signature bite.
  • Roll the wrapped mochi generously in powdered erythritol or powdered sugar.
  • Place the mochi on a freezer-safe plate and freeze for 30 to 60 minutes, until firm but still slightly soft in the center.

Nutrition

Serving: 1servingCalories: 263.7kcalCarbohydrates: 58.8gProtein: 13.5gFat: 5.5gSaturated Fat: 2.7gPolyunsaturated Fat: 0.19gMonounsaturated Fat: 0.14gSodium: 214.6mgPotassium: 294.9mgFiber: 3.9gSugar: 13.1gVitamin A: 1.6IUVitamin C: 58.2mgCalcium: 168.5mgIron: 3mg
Keyword easy vegan recipe, high protein dessert, vegan dessert recipe, viral recipe, viral rice paper mochi
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