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Rice Paper Mochi | Vegan Mochi

This rice paper mochi is the easier version ever but just as pretty and delicious as a classic cream-filled mochi treat. You can make them in just five minutes and instantly satisfy your craving for something chewy, pillowy, melt-in-your-mouth, and not overly sweet without the fuss of making the dough.


I LOVE mochi and have made them from scratch before, I made some bunny-shaped mochi mooncakes for the mid-autumn festival and they were so cute and yummy. However, that entire process was exhuasting. Mochi is a Japanese rice cake made of glutinous rice flour, water, and sugar and making them from scratch is a very labor heavy toll. You have to constantly stir the glutinous rice mixture while heating nonstop, and then knead and fold repeatedly for a long time for that shiny, smooth dough.


It is fun and rewarding to make them every once in a while but let's face it, I don't always have the time and energy for that while my craving for mochis is way more frequent. So I made up this rice paper version that's 1000 times easier and quicker! The rice paper substitutes the need to make the mochi skin from scratch and works almost perfectly - they will be thinner than a traditional mochi but have the same chewy, stretchy, and soft texture!


For fillings, you can go with whatever flavor you like, I did whipped coconut cream and vegan cream cheese with some chopped strawberries in the middle. Crushed Oreos is also a great option for the middle stuffing!


And I will be posting a video of how I made these rice paper mochis on my Instagram @veganbunnychef and Tiktok, come check the video out if you find the wrapping process daunting!

INGREDIENTS:

4-5 rice paper
1 15 oz can coconut cream
1/2 cup vegan cream cheese, softened at room temperature
2 teaspoon maple or simple syrup
1/2 cup strawberries
Glutinous rice flour for dusting
Pink pitaya powder for dusting, optional

TO MAKE:

- Refrigerate the coconut cream overnight! You can skip this if you're using other vegan whipped cream;
- Scoop out only the white, thick part of the coconut cream, saving the clear coconut water at the bottom for another recipe or a smoothie;
- In a large bowl, whisk together the coconut cream, cream cheese, and syrup till very fluffy, I used a handheld mixer;
- Wash and pat dry the strawberries, remove the stem, and chop into small pieces;
- In a small pan, toast the glutinous flour for a few minutes over low heat till you can smell the toasted rice aroma but not browned, make sure the pan is completely clean and dry, this is because we'll be using the flour for dusting and eating raw glutinous rice flour might cause stomach discomfort;
- Dip a piece of rice paper in warm water quickly, lay down on a flat surface, let it dry for 3-4 seconds, dust the side up with some toasted glutinous flour, brush the flour out evenly;
- Pick up the rice paper carefully and lay it over a small bowl sticky side up! Meaning the side that does not have the flour dusting up;
- Squeeze in the cream mixture, add some chopped strawberries, and cover with more cream mixture;
- Pick up all four corners, twist and close into a ball, make sure there is no air bubbles inside, and cut off the excess rice paper;
- Repeat till you finish making all the mochis and refrigerate them for 1 hour, you can also refrigerate them overnight if you want the texture to be firmer;
- Dust with pink pitaya powder before serving, enjoy!

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