High Protein Mochi Balls
Elevate your snacking game with these High Protein Mochi Balls, a delightful fusion of classic Asian-inspired treats and a modern protein-packed twist. Made with glutinous rice flour and infused with protein powder, these chewy, bite-sized desserts offer an irresistibly soft texture and a satisfying creamy filling of peanut butter or almond butter mixed with extra protein powder. Perfect for fitness enthusiasts or anyone seeking a guilt-free indulgence, this recipe utilizes coconut milk for a rich, velvety flavor and simple steaming techniques to achieve the quintessential mochi consistency. With just 30 minutes from prep to plate, these easy-to-make snacks are ideal for meal prepping or a quick post-workout treat. Dust with cornstarch for a professional finish and enjoy the delicate balance of nutty and sweet flavors—all while staying on track with your nutritional goals!
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Recipe Information
Ingredients
- 200 grams glutinous rice flour
- 50 grams protein powder (vanilla or unflavored)
- 250 milliliters coconut milk
- 50 grams sugar
- 60 milliliters water
- 30 grams cornstarch
- 100 grams peanut butter or almond butter
- 20 grams protein powder (for filling)
Instructions
In a large mixing bowl, combine the glutinous rice flour and protein powder and set aside.
In a saucepan over low heat, combine the coconut milk, sugar, and water. Stir until the sugar is completely dissolved.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a smooth batter forms.
Transfer the mixture into a heatproof bowl and cover it with plastic wrap.
Steam the batter for about 10 minutes, until it becomes a sticky dough.
While steaming, prepare the filling by mixing the peanut butter or almond butter with 20 grams of protein powder until smooth.
Once the dough is steamed, allow it to cool slightly, then dust a work surface with cornstarch and transfer the dough onto it.
Knead the dough with cornstarch to make it less sticky, but avoid over-kneading.
Divide the dough into equal portions, about 10, and flatten each portion into a small disc with your hands.
Place a small spoonful of the protein filling in the center of each disc, then carefully fold the dough around it, pinching to seal and forming a ball.
Dust the mochi balls with additional cornstarch to prevent sticking while handling.
Serve immediately or store in an airtight container for later enjoyment. They are best consumed within a day for optimal texture.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 79.2 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
