One thing about me is that I’ll choose a chewy dessert EVERY SINGLE TIME. There’s just something so satisfying about that soft, stretchy, bouncy texture, and mochi has always been one of my favourites for exactly that reason.
I’ve seen so many rice paper mochi recipes lately, but I wanted something that actually had that classic mochi chew. This version is soft and pillowy when you bite into it, with that signature stretch that makes mochi so addictive. Paired with a creamy Greek yoghurt filling and fresh fruit, every bite has the best mix of chewy, creamy, and juicy textures.
I genuinely love making these when I want something sweet that feels a little special. They’re fun to put together, surprisingly filling, and that mochi texture never gets old. If you’re as obsessed with chewy desserts as I am, I think you’re going to love these!!!
Nutrition:
- per mochi: 120 calories, 6g protein
- for whole recipe (8 mochi): 960 calories, 48g protein
Mochi
Ingredients
MOCHI Ingredients
- 400 grams silken tofu (also called soft tofu)
- 120 grams glutinous rice flour
- 20 grams corn starch
- 40 grams sweetener (I use Stevia)
FILLING Ingredients
- 100 grams greek yoghurt (I use skim)
- 25 grams sweetener
- 150 grams strawberries
For dusting on counter (to prevent sticking)
- 20 grams corn starch
Instructions
- Add the silken tofu to a blender and blend until completely smooth.
- In a large microwave-safe bowl, whisk together the glutinous rice flour, corn starch, and sweetener.
- Pour in the blended silken tofu and mix until a smooth, thick batter forms.
- Cover the bowl with cling wrap and poke a few small holes in the top to allow steam to escape.
- Microwave for 2 minutes, then remove and stir well. Return to the microwave for a further 2 minutes, or until a soft, stretchy dough forms. Allow the dough to cool for at least 5 minutes before handling.
- Lightly dust your work surface with corn starch and divide the mochi into 8 equal portions.
- Roll or gently stretch each portion into a thin round. Place the mochi wrapper into a small bowl to help hold its shape.
- Add your Greek yoghurt and fruit filling to the centre. Fold the edges over the filling and pinch together to seal, shaping into a ball. For a higher filling-to-mochi ratio, trim away any excess dough with scissors after sealing.