Quick rice paper mochi ice cream

Quick rice paper mochi ice cream with thin rice paper and creamy fruit sorbet. A viral Asian-style dessert that's wrapped in seconds and really refreshing.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 1 g
• Fat: 0 g
• Carbs: 36 g

Ingredients

• 4 slices of rice paper
• 4 scoops of raspberry sorbet (without added sugar, or homemade)
• 1 tsp tapioca starch

Method

You’ll need: chopping board

1. Chill four scoops of sorbet on a small plate in the freezer for a few minutes.
2. Dip a sheet of rice paper into a shallow bowl of lukewarm water for just 2 sec.
3. Lay the rice paper flat on a board and place a scoop of sorbet in the middle.
4. Quickly fold the edges up over the sorbet and press them together firmly at the top.
5. Dust the mochis lightly with tapioca starch and serve straight away, before the sorbet melts.

Good to know

The social media favourite for hot days. With thin rice paper, you skip the very laborious kneading of real glutinous rice dough.

Swaps

Raspberry sorbet → mango sorbet without added sugar (its very smooth texture looks great inside the slightly translucent wrappers).

Cooking tips

Only dip the rice paper into the water very briefly, otherwise it tears when you pull it over the hard sorbet.

Storage

These mochis can't be stored. If you freeze them again, the damp rice paper turns very chewy and unpleasant.

Allergens

Completely gluten-free, lactose-free and vegan.

Frequently asked questions

Can you freeze rice paper mochi ice cream?

If you freeze them again, the damp rice paper turns very chewy and unpleasant.

Dairy-free recipes