Frozen Strawberry Cheesecake Mochi

Filling Ingredients:
[ ] 120 grams goat yoghurt
[ ] 45 grams goat cream cheese
[ ] 1 tablespoon honey
[ ] 1 teaspoon vanilla extract
[ ] ⅛ teaspoon nutritional yeast
[ ] 70 grams strawberries, finely diced

Outside Ingredients:
[ ] 4 rice paper sheets

Method:
[ ] Place the goat yoghurt, goat cream cheese, honey, vanilla extract and nutritional yeast into a bowl
[ ] Mix until smooth, creamy and well combined
[ ] Fold in the finely diced strawberries
[ ] Place the filling mixture into the freezer for approximately 25 minutes until slightly firmer and easier to handle. Do not allow it to freeze solid
[ ] Dip one rice paper sheet very quickly into warm water for approximately 3 seconds. Do not soak too long as the rice paper softens rapidly
[ ] Place the softened rice paper onto a clean damp surface or plate
[ ] Spoon approximately 2 heaped spoons of filling into the centre
[ ] Fold the bottom over the filling, then fold in the sides and roll closed tightly to form a parcel. Repeat with the remaining rice paper sheets and filling
[ ] Place the mochi parcels onto a tray lined with baking paper, Freeze for at least 3 hours, or until firm
[ ] Allow the mochi to soften slightly for approximately 5 minutes after removing from the freezer before serving

Note:
[ ] I only use the Exotic Food rice paper from Pick n Pay, as it contains only rice flour, water and salt.