healthy rice cakes from Japan – Fitness version
High Protein Mochi Cake
healthy rice cakes from Japan – Fitness versionA snack for inbetweenWho 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)
- 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.