healthy rice cakes from Japan – Fitness version

High Protein Mochi Cake

healthy rice cakes from Japan – Fitness version

A snack for inbetween

Who of you knows these tiny, sweet and somewhat sticky rice cakes that are often served as dessert in sushi restaurants? – Actually they are almost a fitness snack … if it weren’t for the added sugar. Last week, I created a high protein version, which does without it – making it the perfect snack. Beans and bran flour as a basic ingredients may not sound like a delicious dessert at first, but I was really surprised how well the mochi cakes turned out even without Sugar. Convince yourself and try!

– Pauline

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for a total of 12 mochis:

574 kcal (100 g Carbs / 2 g Fat / 31 g Protein)

per mochi:

48 kcal (8.3 g Carbs / 0.2 g Fat/ 2.6 g Protein)

Category Dessert

Portions 12

Calories 48 kcal

You need

125 g Kidneybeans incl. drained liquid
20 g Vegan Proteinshake e.g. chocolate flavor
100 g Bran Flour
80 ml Water
3 g Chocolate Flavoring Powder
3 EL Corn Starch

Here’s how to do it

First, put the kidney beans in a pot with the drained liquid and cook them until they are as soft as possible. Then mash them with a potato masher to a creamy mass and stir in the vegan protein powder.
You will get a tough dough, which you can now form into 12 small balls.
As the next step, put the bran flour and the flavoring powder in a bowl and stir in the water. Heat the mixture in the microwave at 700 watts for about 4 minutes. This is going to change the consistency of your dough.
Let the dough cool and divide it into 12 pieces, which you form into flat patties. Use them to coat the 12 bean-protein mixture balls that you have prepared before.
Finally, roll the finished balls through some cornstarch to prevent them from sticking.
Store the mochis in a container in the refrigerator so that they do not lose their liquid. This way they stay fresh for 2-3 days.

High Protein Mochi Cake