THE SPLIT PLATE / RECIPE

Chocolate Protein Rice-Paper Mochi

Viral Recipes Proteinized Ep. 6 — viral rice-paper mochi remade as a chocolate protein dessert. ~120 cal / 13g protein per piece when the filling is split four ways. Cocoa finish won; the filling doubles as a protein pudding.

YIELD4 servings
TOTAL TIME15 min active + optional 1 hr chill
COOK METHODSee method
EST. / SERVING~120 cal | ~13g protein

Ingredients

Ingredients

  • 1 FAGE Total 0% plain Greek yogurt cup (150g)
  • 45g PEScience Select Frosted Chocolate Cupcake protein powder
  • 15g Anthony's black cocoa powder
  • 10g Jell-O Zero Sugar Chocolate Fudge pudding mix
  • 1/2 tbsp Lakanto monk-fruit sweetener

Ingredients — continued

  • 2 tbsp Fairlife fat-free milk
  • 4 standard rice-paper sheets
  • Sugar-free chocolate syrup, for a light drizzle
  • Confectioners sugar, cocoa powder, or Oreo dust, for a light finish (cocoa preferred)

Allergens: dairy. May contain soy — the protein powder or toppings may contain soy; check your specific products. May contain wheat — Oreo dust (one of the finish options) contains wheat; skip it or use a gluten free dust if avoiding wheat.

You want the viral rice-paper mochi trend as a higher-protein chocolate dessert — ~120 cal / 13g protein per piece. The filling doubles as a standalone protein pudding, so it's useful even if you skip the wrapping. Sixth episode of the Viral Recipes Proteinized series; presented as rice-paper mochi, not an authenticity claim.

Method

  1. 1.MIX THE FILLING. Mix the yogurt, protein powder, black cocoa, pudding mix, sweetener, and milk until completely smooth.
  2. 2.CHILL (OPTIONAL). Chill the filling for 1 hour. This was done in the filmed batch and made the filling firmer and easier to wrap.
  3. 3.SOAK THE RICE PAPER. Dip one rice-paper sheet in cold water for 10 to 15 seconds, just until pliable.
  4. 4.FILL + FOLD. Place one quarter of the filling in the center and fold the rice paper into a compact parcel. Repeat to make four (only three were wrapped on camera).
  5. 5.DRIZZLE + FINISH. Drizzle lightly with sugar-free chocolate syrup and finish with confectioners sugar, cocoa, or Oreo dust. Cocoa was the preferred finish.

If something fails

Filling is too loose to wrap: Chill it for an hour first. A firm, cold filling folds into a clean parcel; a warm, loose one tears the softened rice paper.

Rice paper tears or sticks: You soaked it too long. 10-15 seconds in cold water is enough — it keeps softening on the board, so wrap right away.

Wrapper turns gummy by the next day: Rice paper is best fresh. Keep refrigerated and eat within 24 hours; the texture degrades after that.

Not sweet enough: Adjust the monk fruit or the sugar-free syrup drizzle to taste. The base is intentionally restrained.

Macros don't match your tracker: Rice-paper size, topping choice, and protein-powder label all move the number. Recalculate against your specific products.

Storage and reheating

Store: Keep refrigerated. The filling can be made ahead (it doubles as a protein pudding); wrap the rice paper close to eating for the best texture.

Reheat: N/A — served cold. Don't reheat the rice paper.

Lasts: Wrapped mochi: eat within 24 hours for the best rice-paper texture. Filling alone: per the yogurt/milk dates.

Estimated nutrition

~120 cal | ~13g protein.

~120 calories and 13g protein per piece, honest estimate (roughly 115-125 depending on rice-paper size and finish). The full filling is ~311 cal / 54g protein — FAGE Total 0% (80/16) + 45g PEScience Select (~161/32) + 15g black cocoa (~30/3) + 10g Jell-O Zero Sugar (~30/1) + 2 tbsp Fairlife (~10/2); monk fruit rounds to zero. One quarter ≈ 78 cal / 13.5g; a rice-paper sheet plus light syrup and dusting brings each finished piece to ~115-125. Protein displayed conservatively as 13g. Yield is four; only three were wrapped on camera. Labels checked 2026-09-16; verify current packages.

thesplitplate.com/cookbook/viral-proteinized-rice-paper-mochi

Chocolate Protein Rice-Paper Mochi
Viral Recipes ProteinizedDessert

Chocolate Protein Rice-Paper Mochi

By Tushar Sharma

Viral Recipes Proteinized Ep. 6 — viral rice-paper mochi remade as a chocolate protein dessert. ~120 cal / 13g protein per piece when the filling is split four ways. Cocoa finish won; the filling doubles as a protein pudding.

Make this when

You want the viral rice-paper mochi trend as a higher-protein chocolate dessert — ~120 cal / 13g protein per piece. The filling doubles as a standalone protein pudding, so it's useful even if you skip the wrapping. Sixth episode of the Viral Recipes Proteinized series; presented as rice-paper mochi, not an authenticity claim.

Total time
15 min active + optional 1 hr chill
Yield
4 servings
Protein / serving
~13g
Cal / serving
~120
Allergens and safety

Contains: dairy

  • May contain soy — the protein powder or toppings may contain soy; check your specific products.
  • May contain wheat — Oreo dust (one of the finish options) contains wheat; skip it or use a gluten free dust if avoiding wheat.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Not an authenticity claim — presented as rice paper mochi, not a comparison to traditional mochi.
Flavor target

Chewy softened rice-paper wrapper + a thick, smooth chocolate protein-pudding center. Deep black-cocoa color, restrained sweetness, glossy sugar-free drizzle. Chill the filling first so it's firm enough to fold cleanly.

Ingredients

Batch cookYields 4 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    MIX THE FILLING

    Mix the yogurt, protein powder, black cocoa, pudding mix, sweetener, and milk until completely smooth.

  2. 2
    CHILL (OPTIONAL)

    Chill the filling for 1 hour. This was done in the filmed batch and made the filling firmer and easier to wrap.

  3. 3
    SOAK THE RICE PAPER

    Dip one rice-paper sheet in cold water for 10 to 15 seconds, just until pliable.

  4. 4
    FILL + FOLD

    Place one quarter of the filling in the center and fold the rice paper into a compact parcel. Repeat to make four (only three were wrapped on camera).

  5. 5
    DRIZZLE + FINISH

    Drizzle lightly with sugar-free chocolate syrup and finish with confectioners sugar, cocoa, or Oreo dust. Cocoa was the preferred finish.

Go deeper

Storage and nutrition

Storage: Keep refrigerated. The filling can be made ahead (it doubles as a protein pudding); wrap the rice paper close to eating for the best texture.

Reheat: N/A — served cold. Don't reheat the rice paper.

Lasts: Wrapped mochi: eat within 24 hours for the best rice-paper texture. Filling alone: per the yogurt/milk dates.

Watch the full cook

Brands I use

FAGE
Total 0% Plain Greek Yogurt (150g cup, ~80 cal / 16g protein)
The thick, high-protein base of the filling — 0% keeps calories down while carrying most of the body.
PEScience
Select Frosted Chocolate Cupcake Protein (45g ≈ 161 cal / 32g protein)
Whey-casein blend that thickens the filling and drives the protein and chocolate flavor.
Anthony's
Black Cocoa Powder (15g ≈ 30 cal / 3g protein)
Gives the deep near-black Oreo-like color and bitter-chocolate depth without added sugar.
Jell-O
Zero Sugar Chocolate Fudge Pudding Mix (10g ≈ 30 cal)
Sets and thickens the filling to a scoopable pudding so it folds cleanly into the rice paper.
Lakanto
Monk Fruit Sweetener
Zero-calorie sweetener that lifts the chocolate without adding sugar.
Fairlife
Fat-Free Ultra-Filtered Milk
Thins the filling to a smooth, mixable consistency with a little extra protein.
#High-protein dessert#Viral recipe remake#Standalone protein pudding#Make-ahead filling#Kid-friendly (pudding was a hit)