Description
This viral rice paper mochi wraps whipped cream and fresh strawberries in softened rice paper, then dusts it in potato starch for a jiggly, squishy, no-cook dessert.
Ingredients
Units
Scale
- 1 sheet rice paper
- 1 cup water (for softening)
- 1 cup Heavy Cream
- 2 to 3 tbsp granulated sugar
- 2 strawberries, chopped
- Potato Starch, for dusting
Equipment
Instructions
- Whip the cream. Pour the Heavy Cream and granulated sugar into a mixing bowl and whip with a hand mixer until you get stiff peaks.
- Prep the fruit. Chop the stems off the strawberries and cut into large chunks.
- Soften the rice paper. Fill a dinner plate with cool or room-temperature water and dip both sides of the rice paper sheet. Over about a minute it will soften and turn pliable.
- Fill it. Drape the softened rice paper over a small bowl and spoon in about 1/2 cup of whipped cream. Add the strawberry chunks, then top with another 1/3 to 1/2 cup of whipped cream.
- Seal it. Carefully fold the edges of the rice paper over the filling until the mochi is completely sealed.
- Dust it. Add potato starch to a bowl and gently dust the mochi all over. Serve right away and enjoy.
Notes
- Pull the rice paper from the water while still slightly firm; it keeps softening as you work.
- Whip the cream to stiff peaks so it holds its shape when folded.
- Shape it over a small bowl to make filling and sealing easier.
- Cornstarch works in place of potato starch for the dusting.
- Best eaten the same day; the rice paper toughens as it sits.
- Prep Time: 15
- Category: Dessert
- Method: No Cook
- Cuisine: Japanese, Vietnamese
Nutrition
- Serving Size: 1 mochi
- Calories: 420 kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 120mg