Viral Rice Paper Mochi | Lemon Blueberry Pie
This Viral Rice Paper Mochi takes the trend to the next level with a homemade lemon blueberry pie filling! The berries are cooked until thick, jammy, and bursting with flavor before being wrapped in rice paper between layers of vanilla bean Greek Yogurt. A fun fusion of blueberry pie and mochi that is impossible to resist. Save this viral dessert recipe!
Let’s Bake Together – Be sure to SUBSCRIBE to receive new recipes directly in your inbox
The viral rice paper mochi trend has inspired countless sweet creations, but this version stands out thanks to its homemade lemon blueberry pie filling. Instead of relying on fresh fruit alone, the blueberries are gently cooked with lemon until they become jammy, glossy, and packed with bright, concentrated flavor.
Inspired by the chewy texture of traditional Japanese mochi, this easy dessert uses softened rice paper to create a delightfully tender bite around a luscious fruit filling. The sweet blueberries and vibrant lemon complement each other beautifully, creating a dessert that tastes like a cross between a blueberry pie and a fruit-filled mochi. Simple to prepare yet impressive to serve, this viral treat is a delicious way to elevate seasonal berries.
Looking for some inspiration?… For more Viral Recipes, click HERE! ; for more Recipes with Greek Yogurt, click HERE! ; and for more Recipes with Blueberries, click HERE!
~Recipe made in April 2026~
Viral Rice Paper Mochi | Lemon Blueberry Pie
This Viral Rice Paper Mochi takes the trend to the next level with a homemade lemon blueberry pie filling! The berries are cooked until thick, jammy, and bursting with flavor before being wrapped in rice paper between layers of vanilla bean Greek Yogurt. A fun fusion of blueberry pie and mochi that is impossible to resist. Save this viral dessert recipe!
Ingredients
- 12 sheets of Rice paper (@bluedragonusa)
- vegetable oil (For Greasing)
LEMON BLUEBERRY PIE FILLING
- 1 Tbsp (8 g) corn starch
- 1 tsp (5 g) vanilla bean paste
- 1.76 oz (50 g) granulated sugar
- 2.12 oz (60 g) spring water
- 1 tsp (5 g) lemon juice
- 7 oz (200 g) fresh blueberries
VANILLA YOGURT BASE
- 32 oz (900 g) Greek yogurt (1 Tub | @fage 5%)
- 1 Tbsp (15 g) vanilla bean paste
DUSTING
- 2 Tbsp (15 g) corn starch
- 2 Tbsp (15 g) powdered sugar
Instructions
LEMON BLUEBERRY PIE FILLING PREPARATION
- Prepare the lemon blueberry pie filling first so it has tike to cool down and thicken. In a medium sauce pan, mix in the corn starch together with the vanilla bean paste, granulated sugar, spring water and lemon juice. Add the blueberries. Cook on medium heat until thickens. Set aside to cool down.1 Tbsp corn starch, 1 tsp vanilla bean paste, 1.76 oz granulated sugar, 2.12 oz spring water, 1 tsp lemon juice, 7 oz fresh blueberries
VANILLA YOGURT BASE PREPARATION
- Add the vanilla bean paste to your yogurt tub. Mix until well combined. Set aside.32 oz Greek yogurt , 1 Tbsp vanilla bean paste
DUSTING PREPARATION
- In a small bowl, mix the corn starch together with the powdered sugar. Sieve half of this mixture onto a plate and reserve the rest for later.2 Tbsp corn starch, 2 Tbsp powdered sugar
ASSEMBLY
- Lightly grease a small bowl with a little vegetable oil. The bowl should be smaller than your rice paper. The oil prevents the rice paper from sticking and helps with shaping, so you do not need much.NOTE: The mochi tends to keep the shape of the bowl so choose one that you really like!vegetable oil
- Pour a little water into a shallow plate. Working with one sheet at a time, briefly dip the rice paper into the water without waiting for it to soften. NOTE: Do not over-soak the rice paper ; dip it very briefly in water. If it becomes too soft before shaping, it will tear and be difficult to handle. It should still feel slightly firm when you place it on the bowl.12 sheets of Rice paper
- Place the rice paper over the greased bowl and gently press it in as you fill. It will soften and naturally take the shape of the bowl.
- Add a spoonful of the vanilla yogurt and spread it slightly.Add about 1 tablespoon of the lemon blueberry pie filling.
- Then top with more vanilla yogurt (The blueberry filling will move around that's perfectly normal).Bring the edges of the rice paper together to seal and form a pouch.NOTE: Work one at a time ; prepare each mochi individually. If you soak all rice papers at once, they will stick and become unmanageable.
- Turn it upside down and place it onto the prepared plate. Lightly sieve a little of the reserved corn starch and powderd sugar mixture over the top, then use your hands to gently coat the mochi.
- Reserve in the freezer for 20 minutes (30 minutes at the most, they will be rock solid overwise). Enjoy & Bon Appétit!
YouTube Video
Nutrition
Calories: 93kcal | Carbohydrates: 14g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 0.1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe is mine but the entire step-by-step comes from Izabella from the blog Shicocooks under “No-Cook Mango Mochi (Rice Paper Dessert)”
Cette version du mochi viral au papier de riz se distingue par sa garniture maison aux myrtilles / citron: Les fruits sont cuits jusqu’à obtenir une compotée épaisse et parfumée, bien plus gourmande que de simples fruits frais. Enveloppée dans du papier de riz entre deux couches de yaourt Grec à la vanille, elle offre une texture moelleuse et irrésistible. Une recette tendance à enregistrer absolument!
bonjour, comment vas tu? j’ai du mal avec la texture des mochis traditionnels. ceux ci semblent un peu differents. passe un bon week end et à bientôt!
Coucou, c’est la même texture que tu retrouves dans les rouleaux de Printemps. Bon weekend, Bises, ~Nessa