Low Sodium Red Bean Mochi
Indulge in the delightful chewiness and subtle sweetness of Low Sodium Red Bean Mochi, a healthier twist on the classic Japanese treat. This recipe combines glutinous rice flour (Mochiko) with water and just the right amount of sugar to create a perfectly soft and sticky mochi dough, filled with creamy low sodium sweetened red bean paste. With a prep and cook time of just 35 minutes, this easy microwave-based technique ensures you’ll be enjoying gourmet-style mochi at home in no time. Designed for those watching their sodium intake, it’s a guilt-free dessert or snack that doesn’t skimp on flavor. Serve these bite-sized delights fresh or store them for later—either way, they’ll be the star of your table. Perfect for sharing or savoring solo, this handmade treat is a must-try for anyone who loves authentic Japanese confections.
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour (Mochiko)
- 0.75 cup Water
- 0.25 cup Sugar
- 0.25 cup Cornstarch
- 1 cup Low sodium sweetened red bean paste
- 0.5 cup Extra cornstarch (for dusting)
Instructions
Prepare a clean surface or tray by spreading extra cornstarch for dusting, preventing sticking.
In a bowl, mix glutinous rice flour with sugar. Gradually add in water while stirring until a smooth, lump-free batter is formed.
Transfer the mixture into a microwave-safe bowl. Cover with a microwave-safe wrap or lid, leaving a small vent for steam.
Microwave the mixture on high in stages: start with 2 minutes, then stir, and microwave again for another 1 minute. The dough should become more translucent and sticky.
Sprinkle some cornstarch onto the dough and onto your hands to prevent sticking. Be careful, as the dough will be hot.
Once the dough is cool enough to handle, place it on the prepared cornstarch-dusted surface.
Divide the dough into 10 equal parts using a knife or dough cutter.
Flatten each piece of dough with your hands into a roughly 3-inch disc.
Place a spoonful (about 1 tablespoon) of low sodium sweetened red bean paste in the center of the disc.
Carefully pinch the edges of the mochi dough together to enclose the filling, forming it into a ball. Roll lightly between your hands to smooth the shape.
Dust off any excess cornstarch from the mochi balls.
Repeat the process with the remaining dough and filling.
The mochi can be served immediately or stored in an airtight container at room temperature for up to a day. For longer storage, freeze them individually wrapped in plastic wrap.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 109.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 755 mg | 16% | |
*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.
