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Rice paper mochi filled with whipped coconut cream cut in half filled with mango chia pudding and tropical fruits in stack next to passion fruit on turquoise plate
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Rice Paper Mochi

Creamy, fluffy, light and chewy packed with whipped coconut milk, chia pudding and tropical fruits which can be enjoyed as a dessert or snack.
Course: Dessert
Cuisine: Japanese
Keyword: gluten-free, japanese dessert, mochi, plant-based, vegan
Servings: 4 pieces
Calories: 136kcal
Author: Reena Sharma

Ingredients

  • 4 rice paper sheets
  • Coconut milk chilled in tin in fridge
  • 4 tbsp Chopped fresh/frozen fruits
  • 2 tbsp chia seeds
  • 200 ml mango juice
  • 2 tbsp cornstarch or potato starch

Instructions

  • Prepare chia pudding by adding mango juice to chia seeds and leaving aside.
  • Whip the chilled coconut milk - only use the solid part. Retain the liquid for another recipe or a smoothie.
  • Soak the rice paper sheets in water until they become pliable, about 30 seconds.
  • Sprinkle with cornstarch or potato starch and brush to spread evenly on one side.
  • Flip over with the floured side face-down and place over a small bowl or cup.
  • Spoon a roughly 1 tbsp chia pudding, 2 tbsp coconut milk and 1 tbsp chopped fruits in the centre of the rice paper.
  • Gather the edges of the rice paper square around the filling, pinching them together to form a small ball.
  • Leave to chill or serve immediately.