High Protein Mochi Cake

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
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.

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