Rice Paper Mochi, Made Better
If you have been on TikTok lately, you have seen rice paper mochi everywhere. We saw it, tried it, and could not leave it alone. The trouble with the original is the filling. It is usually just plain Greek yogurt with a little honey, and the outside is plain powdered sugar. Sweet, sure, but it can’t match traditional ice cream mochi.
So we made our spin on it, and I think we made it better. For a creamier and more flavorful filling, we use a cup of Greek yogurt stirred with a spoonful of our raspberry jam and a little allulose to keep the sugar down. You get a beautiful pink filling with real raspberry flavor, instead of plain yogurt, in every bite. The Greek yogurt brings honest protein along for the ride. Each little square is about 60 calories with only a few grams of sugar. That is a snack that does something for you.
The other change is the coating. Instead of plain powdered sugar, we use a half-and-half mix of powdered sugar and Thick Gel. This is what really sets ours apart and makes it feel like real mochi. And best of all, it comes together in under 5 minutes.
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RECIPE
Rice Paper Mochi
Recipe
Ingredients
For the filling:
- 1 cup plain Greek yogurt
- About 1 tablespoon premade Cornaby’s Jam in a Jiffy raspberry jam or your own homemade jam.
- 1 teaspoon allulose
For the coating:
- 3 tablespoons powdered sugar
- 3 tablespoons Thick Gel
For wrapping:
- 6 rice paper sheets
- A shallow dish of warm water, for dipping
Yield: 6 mochi. Servings: 6 (one square each). About 60 calories per square.
Instructions
- Stir the Greek yogurt, raspberry jam, and allulose together until the jam is fully mixed in and the filling turns a pretty pink.
- In a separate bowl, stir together the powdered sugar and Thick Gel for your coating and set aside.
- Fill a shallow dish with warm water. Dip one rice paper sheet and hold it for about 15 to 30 seconds. You want it soft and pliable, but not so soft it falls apart.
- Lay the sheet flat on your work surface and work quickly. Spoon about 1 tablespoon of filling into the center. Fold in the sides, then fold the top and bottom up and over, like wrapping a tiny present.
- Place it seam-side down in the coating bowl and gently roll it until it is fully coated.
- Set the finished squares in the freezer for 30 to 45 minutes. They come out chewy and firm on the outside, and creamy and jammy on the inside.
- Store in the freezer in an airtight container, separated with parchment paper for up to 7 days.
Pro Tip: Two small things make these even better. Use full-fat Greek yogurt if you like the inside extra creamy. And when you are ready to eat, let a square sit out of the freezer for 5 to 10 minutes, until it is soft to the touch. That short rest is when the texture turns just right.
SERVING IDEAS
Why Thick Gel in the Coating
Thick Gel is our cook-type food starch, made from waxy corn. Most of the time you cook with it, but in this recipe we use it dry, mixed right into the coating. That is the little secret that sets our version apart. The powdered sugar on its own slides off, but the Thick Gel clings to the damp rice paper and gives the outside a smooth, mochi-like finish that holds. It is gluten-free and non-GMO, same as everything we make.
GET 10% OFF THICK GEL UNTIL 9/30/26
Use Coupon Code: FV5T26BW
COMMON QUESTIONS
Frequently Asked Questions
Is this actually a healthier snack? It is a lighter take than the viral version. Each square is about 60 calories with only a few grams of sugar, since the allulose and our low-sugar raspberry jam do the sweetening. The filling is built on Greek yogurt, so the whole batch carries about 23 grams of protein. Your exact numbers will shift depending on the brands you use, so check your labels.
How much sugar is in one? Only a few grams per square. Allulose adds sweetness without the sugar, and Jam in a Jiffy is already a low-sugar jam, so you get the raspberry flavor without a big sugar hit.
What does the Thick Gel do in the coating? It clings to the damp rice paper and gives the outside that smooth, chewy, mochi-like finish. Plain powdered sugar slides off. We use the Thick Gel dry here, not cooked.
Can I use a different jam? Yes. Any flavor of Cornaby’s jam works. Raspberry gives you that classic pink filling, but use what you love.
Why allulose instead of sugar? Allulose sweetens the filling while keeping the sugar low, which is the whole point of this lighter version. A teaspoon is all it takes.
How long do they keep? Store them in the freezer. Let a square rest for 5 to 10 minutes before eating so it softens to the perfect chew.
Is mochi healthy? It can fit a balanced diet. Traditional mochi is glutinous rice, so it’s low in fat and gluten-free, but it’s still a carb-based treat. The filling is what tips it lighter or richer. Ours uses Greek yogurt and fruit, so it leans lighter side.
Why rice paper instead of real mochi? Rice paper gives you that chewy mochi wrap in minutes, with no steaming or pounding of rice. It is the shortcut that makes this a snack you can actually pull off on a weeknight.
Is rice paper mochi gluten-free? Yes. Rice paper is just rice and water, and our Thick Gel is gluten-free too. Check your jam and yogurt labels to be safe.
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Naomi learned to cook before she could see over the counter. Growing as a Cornaby meant learning to put up jam before summer ended, making and canning homemade pie filling, and feeding a family with ingredients you could name. Five generations of tradition show up in every recipe she shares. Nothing fancy. Nothing artificial. Just food worth making.
