Description
A low-carb, high-protein twist on traditional Japanese mochi filled with fresh strawberries. This easy keto-friendly recipe delivers a chewy, pliable texture without the need for complex equipment. Perfect for those seeking a satisfying and guilt-free dessert.
Ingredients
15 fresh strawberries
1½ cups mochiko sweet rice flour
1 cup granulated sugar
1½ cups water
2 drops white vinegar
2-3 drops red food coloring (optional)
Instructions
Wash and dry the strawberries thoroughly.
In a mixing bowl, combine mochiko sweet rice flour, granulated sugar, 1½ cups water, 2 drops white vinegar, and red food coloring (if using).
Microwave the mixture on high for 5 minutes, or cook over medium heat on the stovetop, stirring constantly until it forms a ball.
Allow the dough to cool slightly until it’s warm but manageable.
Flatten a small portion of the dough and wrap a strawberry inside, sealing the edges.
Repeat with remaining dough and strawberries.
Store in an airtight container and refrigerate for freshness.
Notes
Use medium-sized strawberries for easier wrapping.
For a keto version, substitute granulated sugar with monk fruit or erythritol.
Do not substitute mochiko flour with regular rice flour as it affects texture.
Red food coloring is optional for a pink hue; you can skip it if preferred.
- Prep Time: 20
- Cook Time: 5
- Category: Fitness
- Method: Microwaving or Stovetop Cooking
- Cuisine: Japanese fusion