Gut Healthy Mochi
Gut Healthy Mochi
Ingredients
- 2 rice paper sheets
- 1/2 cup Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup, or to taste
- 1 handful blueberries
- 1 tablespoon glutinous rice flour, for dusting, as needed
Instructions
- 1
In a medium bowl, combine the Greek yogurt, vanilla protein powder, vanilla extract, and maple syrup. Stir well until the mixture is completely smooth and no lumps remain.
⏱️ 3 min
- 2
Prepare a shallow dish with warm water. Quickly dip one rice paper sheet into the water for about 10-15 seconds, or until it becomes pliable but not overly soft or sticky. Lay the softened rice paper sheet flat on a clean work surface.
⏱️ 2 min
- 3
Spoon half of the prepared yogurt mixture onto the center of the softened rice paper sheet. Arrange half of the blueberries on top of the yogurt mixture.
⏱️ 2 min
- 4
Carefully fold the edges of the rice paper sheet over the filling to create a compact pouch or roll, similar to a spring roll or dumpling. Ensure the filling is fully enclosed.
⏱️ 2 min
- 5
Lightly dust the exterior of the folded mochi with glutinous rice flour to prevent sticking. Place the finished mochi on a plate lined with parchment paper.
⏱️ 1 min
- 6
Repeat steps 2-5 for the second rice paper sheet and the remaining yogurt mixture and blueberries.
⏱️ 5 min
- 7
Transfer the plate with the mochi to the freezer. Chill for 20 to 30 minutes, or until the mochi is firm enough to bite into but still soft and chewy. Avoid freezing for too long, as it will become too hard.
⏱️ 30 min
- 8
Serve immediately and enjoy while still soft and chewy.
Kitchen Tools
Nutrition Facts (per serving)
Gut Healthy Mochi
- 2 rice paper sheets
- 1/2 cup Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup, or to taste
- 1 handful blueberries
- 1 tablespoon glutinous rice flour, for dusting, as needed
Instructions
- 1
In a medium bowl, combine the Greek yogurt, vanilla protein powder, vanilla extract, and maple syrup. Stir well until the mixture is completely smooth and no lumps remain.
⏱️ 3 min - 2
Prepare a shallow dish with warm water. Quickly dip one rice paper sheet into the water for about 10-15 seconds, or until it becomes pliable but not overly soft or sticky. Lay the softened rice paper sheet flat on a clean work surface.
⏱️ 2 min - 3
Spoon half of the prepared yogurt mixture onto the center of the softened rice paper sheet. Arrange half of the blueberries on top of the yogurt mixture.
⏱️ 2 min - 4
Carefully fold the edges of the rice paper sheet over the filling to create a compact pouch or roll, similar to a spring roll or dumpling. Ensure the filling is fully enclosed.
⏱️ 2 min - 5
Lightly dust the exterior of the folded mochi with glutinous rice flour to prevent sticking. Place the finished mochi on a plate lined with parchment paper.
⏱️ 1 min - 6
Repeat steps 2-5 for the second rice paper sheet and the remaining yogurt mixture and blueberries.
⏱️ 5 min - 7
Transfer the plate with the mochi to the freezer. Chill for 20 to 30 minutes, or until the mochi is firm enough to bite into but still soft and chewy. Avoid freezing for too long, as it will become too hard.
⏱️ 30 min - 8
Serve immediately and enjoy while still soft and chewy.