I’m warning you now: making only four of these is a terrible idea.

These Cherry Rice Paper Mochi are soft, creamy and filled with vanilla cheesecake-style cream, homemade cherry sauce, juicy cherries and a little pistachio surprise in the centre. No complicated dough, no baking and no special equipment. Just dip, fill, fold and enjoy. ✨

Cherry Rice Paper Mochi
Makes 4
Ingredients
For the cherry sauce
You will need 60 ml (¼ cup) for the mochi; reserve the remaining sauce for another recipe.
* 200 g (7 oz) cherries, pitted
* 2 tsp cornflour
* 120 ml (½ cup) water
* 1 tbsp honey, or to taste
* A squeeze of lemon juice
For the mochi
* 4 round rice paper sheets, approximately 16 cm (6¼ in) in diameter
* 110 ml (⅓ cup + 2 tbsp) double cream, whipping cream or heavy cream
* 40 g (3 tbsp) cream cheese
* 30 g (¼ cup) icing sugar
* ½ tsp vanilla extract
* 60 ml (¼ cup) prepared cherry sauce
* 8 fresh cherries, pitted
* 8 pistachio kernels
For dusting
* 1 tbsp cornflour
* 1 tbsp icing sugar
You will also need
* A little vegetable oil, for greasing
Method
Prepare the cherry sauce first, as it needs time to cool. Add the pitted cherries, cornflour, water, honey and lemon juice to a saucepan and mix well until the cornflour has completely dissolved. Place over a medium-low heat and bring to the boil, then cook for about 10 minutes, stirring frequently once boiling, until the cherries have softened and the sauce has thickened. Pass the mixture through a fine sieve, pressing the cherries firmly with a spatula to extract as much sauce as possible. Transfer the sauce to a bowl, leave it to cool, then refrigerate until completely chilled. I like to prepare it the day before.
You will need 60 ml (¼ cup) of the sauce for this recipe. Transfer the remaining sauce to an airtight jar and keep it in the fridge for up to 5 days. You can use it for other recipes, such as my Cherry Ricotta Rice Paper Dumplings or High-Protein Cherry Cottage Cheese Chocolate Bars.
To prepare the filling, add the double cream, cream cheese, icing sugar and vanilla extract to a mixing bowl. Whisk with a hand mixer until thick and able to hold its shape. In a separate small bowl, combine the cornflour and icing sugar for dusting. Sift half of the mixture evenly over a plate and reserve the rest for coating the mochi.
Lightly grease the inside of a small bowl with vegetable oil. The bowl should be smaller than the rice paper sheets, as it will help you shape the mochi. Pour a little water into a shallow plate. Working with one sheet at a time, briefly dip the rice paper into the water to moisten both sides, but do not wait for it to soften completely. Immediately place it over the greased bowl and gently press it down inside. It will continue to soften and naturally take the shape of the bowl.
Add a spoonful of the cream filling and spread it slightly over the base. Spoon approximately 1 tablespoon of chilled cherry sauce into the centre, then place two pitted cherries on top. Insert one pistachio kernel into the centre of each cherry, then cover with more cream, making sure the cherries and sauce are fully enclosed. Bring the edges of the rice paper together over the filling, overlapping and gently pressing them to seal the mochi into a pouch.
Carefully turn the mochi upside down and place it seam-side down on the prepared plate. Sift a little of the reserved cornflour and icing sugar mixture over the top, then gently coat the entire mochi with your hands. Repeat with the remaining ingredients, then serve immediately and enjoy.

PRINTABLE RECIPE IS ON MY SITE, LINK IN BIO