Rice Paper Mochi
Soft, stretchy, and made for sweet cravings.
Time: 10 minutes
Cook Time: 30 minutes (Freeze time)
Servings: 1–2 portions
Ingredients:
Mochi Base:
- 3 Small Vietnamese Rice Papers (approx. 15g total)
- Shallow dish of warm water
Filling Ingredients:
- 180g Smooth fat-free cottage cheese
- 10g Peanut butter powder
- 2g Powdered sweetener
- Pinch of salt
- 50g Banana (thinly sliced)
Dusting:
- Cinnamon powder
How To Make Rice Paper Mochi
- Whip the Protein Filling: In a medium bowl, vigorously whisk together the smooth fat-free cottage cheese, peanut butter powder, powdered sweetener, and a pinch of salt until completely smooth, thick, and lump-free.
- Hydrate the Base: Dip one sheet of small Vietnamese rice paper into the warm water for 2–3 seconds until pliable, then lay it completely flat on a clean, damp cutting board.
- Assemble the Layers: Place half of the sliced bananas in the exact center of the damp rice paper. Spoon the peanut butter cottage cheese filling directly over the bananas, and dust lightly with cinnamon. Fold the top, bottom, and sides of the rice paper tightly inward to seal the filling completely into a neat pouch.
- Double Wrap for Security: Dip a second sheet of rice paper in the water and wrap it tightly around the first pocket in the opposite direction to create a secure, double-layered seal.
- The Viral Freeze: Place the wrapped mochi pockets onto a parchment-lined tray and freeze for 30 minutes to 1 hour until firm but chewy. (If frozen longer, ensure they thaw for 20 minutes before digging in!).