Viral Fruit Mochi
I have been seeing viral fruit mochi absolutely everywhere lately, and after finally making it myself, I completely understand the hype. This fun frozen treat is creamy, chewy, refreshing, and honestly one of the most satisfying snacks to keep stocked in your freezer during the summer months.
Servings: 2 Mochis
Calories: 173kcal
Ingredients
- 226 g 0% Milkfat Greek Yogurt (Fage)
- 31 g Vanilla Protein Powder (Quest)
Mango Mochi:
- 1 Brown Rice Paper Wrappers (StarAnise)
- 1 small Mango Slice
Strawberry Matcha Mochi:
- 1 Brown Rice Paper Wrappers (StarAnise)
- 0.5 tsp Matcha Powder (Trader Joe’s)
- 5 medium Strawberries (sliced)
Coating:
- 0.5 tbsp Tapioca Flour (Bob’s Red Mill)
Instructions
- In a mixing bowl, mix together the yogurt and vanilla protein powder until smooth.226 g (1 cup) 0% Milkfat Greek Yogurt, 31 g (1 scoop) Vanilla Protein Powder
Mango Mochi:
- Grab a rice paper wrapper and soak in warm water until soft. Place over a small bowl and press the center down.1 Brown Rice Paper Wrappers
- Add a quarter of the yogurt and then your mango slice. Then another quarter and spread evenly over the mango. Bring the edges of the wrapper together and pinch to close.1 small Mango Slice
- Add tapioca flour evenly to a plate and then place the mochi to coat all sides. Brush off any extra then place on a clean plate or in a container.0.5 tbsp Tapioca Flour
Strawberry Matcha Mochi:
- Add matcha to the remaining yogurt mixture. Mix until evenly incorporated. Then repeat the same steps as earlier.1 Brown Rice Paper Wrappers, 0.5 tsp Matcha Powder, 5 medium Strawberries
- Freeze both for 30-45 minutes before slicing in half and enjoying.
Nutrition Information
Viral Fruit Mochi
Serving Size
1 Mochi
Amount per Serving
Calories
173
% Daily Value*
Fat
0.2
g
0
%
Cholesterol
13.9
mg
5
%
Sodium
129.5
mg
6
%
Potassium
305.7
mg
9
%
Carbohydrates
18.9
g
6
%
Fiber
0.9
g
4
%
Sugar
8
g
9
%
Protein
24.4
g
49
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.