Fresh Fruit Yogurt Rice Cake Recipe | Chewy Mochi Filled with Yogurt Ice Cream

I made chewy yogurt mochi filled with a creamy yogurt ice cream center.
The mochi wrapper is thin and chewy, while the filling stays cool, tangy, and smooth.
The yogurt ice cream is made with thick Greek yogurt and cream, without any yogurt powder.
Once the mochi is frozen, I make a partial cut through the center and tuck fresh fruit inside.
Shine Muscat grapes, blueberries, and figs each give the mochi a different flavor and look.
After a short rest at room temperature, the outside becomes soft and chewy while the center stays cold and creamy.
It’s a simple homemade dessert, but the finished mochi looks beautifully special.
Which fruit would you try first?^^

⏱️타임스탬프 Timestamp

00:00 인트로 Intro
00:13 요거트 아이스크림 Yogurt ice cream
01:51 찹쌀떡 Glutinous rice cake
03:58 아이스크림 몰드에서 꺼내기
Removing the ice cream from the mold
04:19 찹쌀떡으로 아이스크림 감싸고 굳히기
Wrapping the ice cream with the rice cake & freezing
05:55 찹쌀떡에 과일 끼우기 Adding fruit to the rice cake
07:20 완성 Final Look

Mold size: 6.2cm
Makes 6

| Yogurt ice cream

170g Greek yogurt (thick)
45g Condensed milk
15g Corn syrup
4g Lemon juice
1g Vanilla extract
0.5g Salt
90g Whipping cream

| Glutinous rice cake

65g Dry glutinous rice flour
25g Cornstarch
35g Sugar
0.5g Salt
95g Water
15g Corn syrup
4g Vegetable oil

Fruit (Fig, Shine Muscat, Blueberry)