The recipe a reader sent me is the real thing — this new way of eating it is SO good!!!
By Vivian
Why You'll Love It
Sharing this new way with multigrain pancakes: smooth red bean paste, stretchy mochi, and savory cheese all wrapped into a thin crisp pancake. It's stomp-your-feet good. Breakfast to fill you up, or an afternoon craving — one bite gives you crisp and chewy at the same time. Filling, satisfying, and light enough that you can eat it even while cutting back 😭
Golden, thin, crisp shell, and then the surprise inside: red bean paste wrapped around chewy stretchy mochi, with savory string cheese. Good enough to lick the plate.
Ingredients
| Pancakes | |
|---|---|
| thin crisp multigrain pancakes, as needed | |
| Mochi | |
|---|---|
| ½ cup (60 g) glutinous rice flour | 1 tbsp (10 g) cornstarch |
| 1½ tbsp (20 g) zero-calorie sweetener | ½ cup + 1 tsp (130 ml) milk |
| Filling | |
|---|---|
| low-sugar red bean paste, as needed | string cheese, as needed |
Ingredient Notes
- Buy the thin crisp kind of multigrain pancake — thick ones won't roll.
- The cornstarch makes the mochi glossier and less sticky on your teeth.
- Use low-sugar red bean paste; cooking your own gives you full control.
- Go for plain string cheese — the saltiness balances the sweetness.
- You can swap the sweetener for sugar, but the mochi comes out a bit softer.
Instructions
-
1
Rinse the red beans and soak them overnight, then cook them in a rice cooker on the standard cycle. Sweeten with zero-calorie sweetener to taste, add a splash of milk or milk powder, and mash with a spoon into a smooth paste. Let it cool.
-
2
Put the glutinous rice flour, cornstarch, and sweetener in a bowl and add the milk a little at a time, stirring until smooth and lump-free.
-
3
Pour it into a nonstick pan over the lowest heat and stir constantly until the batter sets into a mass and stops sticking to the pan. Turn off the heat, take it out, and once it's cool enough to handle, stretch and fold it a few times — that makes it springier and easier to pull into strands. You can also just steam it.
-
4
To assemble: cut one large multigrain pancake into 3 smaller pieces with a knife. Lay one out, spread a layer of red bean paste, then a layer of cheese, then pinch off a piece of mochi, roll it into a short log, and lay it on the cheese.
-
5
Fold the two ends in, then roll from one end to the other into a long package, pressing the seam firmly so it doesn't come apart while frying.
-
6
Do the rest the same way. No oil in the pan, lowest heat, and fry until golden on all four sides. Cut in half and serve.
-
7
Thin crisp multigrain shell wrapped around smooth red bean paste, chewy stretchy mochi, and savory cheese — every bite is deeply satisfying. Low in calories, no guilt, and dessert freedom even when you're cutting back.
Recipe Notes
Multigrain Pancake Wraps with Mochi
A new use for multigrain pancakes: thin crisp pancakes wrapped around smooth red bean paste, stretchy mochi, and savory cheese, pan-fried over low heat until golden. Crisp and chewy at once.
Time Needed
Plus soaking the beans overnight.
Prep Ahead
- Soak the red beans in water overnight — they cook to tender much more easily.
- Cover the finished mochi tightly, or a skin forms on top and it won't stretch.
- 【Yield】One batch of mochi makes 3 rolls (one large pancake cut into 3 pieces).
- 【Key ratios】Glutinous rice flour to cornstarch ≈ 6:1 (60:10), with ½ cup + 1 tsp (130 ml) milk and 1½ tbsp (20 g) sweetener.
- 【Heat】Stir the mochi over the lowest heat until it masses up, or steam it 15 minutes. Fry the rolls over the lowest heat with no oil until golden on all sides.
- 【Stretch】Stretch and fold the mochi a few times once it's out of the pan — springier and easier to pull.
- 【Storage & reheating】Best made and eaten straight away; chilled mochi hardens. Reheat in a skillet or 20 seconds in the microwave.
- 【Common problems】Lumpy mochi means the milk went in too fast. Rolls opening while frying means the seam wasn't pressed firmly.
Nutrition (per 100 g, estimated)
| Calories | about 251 kcal |
|---|---|
| Protein | about 6 g |
| Fat | about 7 g |
| Carbohydrates | about 41 g |
| of which sugars | about 9 g |
| Fiber | about 1.5 g |
| Sodium | about 320 mg |
Estimated from the ingredient amounts, not lab tested. One roll is about 4 oz (110 g), roughly 276 kcal, calculated at 4 / 9 / 4 kcal per g of protein / fat / carbs.