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!

Prep Time 30

FREEZE 15

Total Time 45

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!