Low Sodium Mochi Balls
Delight in the chewy texture and subtly sweet flavor of these Low Sodium Mochi Balls—a healthier twist on a beloved Japanese treat! Made with glutinous rice flour, minimal sugar, and unsweetened fillings like red bean paste, this recipe delivers authentic mochi indulgence while keeping sodium levels in check. Perfect for satisfying your dessert cravings with no compromise on taste, these mochi balls are quick to prepare in just 25 minutes and feature the option to customize with food coloring for a festive touch. With their pillowy texture and versatile filling options, they’re ideal for a guilt-free snack, thoughtful gift, or a fun treat to share at gatherings. Plus, this step-by-step guide ensures easy preparation and a beautiful result every time!
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour
- 3/4 cup Water
- 2 tablespoons Granulated sugar
- 1/4 cup Potato starch or cornstarch
- 1 drop Food coloring (optional)
- 1/2 cup Red bean paste or filling of choice (unsweetened)
Instructions
In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add water while stirring until the mixture is smooth and free of lumps. If using, add a drop of food coloring to the mixture.
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove from the microwave and stir the mixture well.
Cover again and microwave for another minute. Stir again to ensure even cooking.
Microwave for an additional 30 seconds to 1 minute, depending on your microwave’s power, until the dough becomes slightly translucent and sticky. Be careful as the bowl will be hot.
Dust a clean surface with potato starch or cornstarch. Pour the cooked mochi dough onto the prepared surface. Allow it to cool until it's safe to handle.
Divide the red bean paste or your chosen low sodium filling into small balls, about 1 teaspoon each.
Dust your hands with starch to prevent sticking. Take a portion of the mochi dough (about the size of a golf ball) and flatten it into a disc.
Place the filling ball in the center of the mochi disc. Gently wrap the mochi dough around the filling, pinching the edges to seal completely and form a ball. Repeat with remaining dough and filling.
Serve immediately or keep mochi balls covered tightly with plastic wrap to prevent drying. Store leftovers in an airtight container, and consume within a day for best texture.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 26.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 422 mg | 9% | |
*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.
