Keto Iron Chef’s Keto-Mochi

Keto Iron Chef's Keto-Mochi
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As a request from my friend at Keto-Group, I’m going to show you how to ketofied the famous Mochi that comes from Japan

This snack is also my previous cracks when I was so so Fat and diabetic.. LOL

Can’t stop eating this even when I want to.. just can’t get enough for the moist and rubbery textures coated with sesame seeds

Keto-Mochi
(12pcs Mochi @15g )

Keto Iron Chef's Keto-Mochi

Nutrition Fact (without topping)
*1 serving 180g of Mochi (5,4g Net Carb : 23,8g Protein : 50g Fat)
* Per Mochi 15g (0,5g Net Carb : 2g Protein : 4,2g Fat)

Ingredients
* Mochi Dough
Dry Ingredients
35g Inulin Powder
10g Casein Protein Isolate
5g Egg White Powder
1g Xanthan Gum
1g Salt
5g Splenda

Wet Ingredients
65g Coconut Milk
5g Coconut Oil

* Mochi Filling
30g Grated Cheddar Cheese
15g Coconut Milk
5g Splenda
5g Egg Yolk Powder
5g Butter

* Mochi Topping
Roasted sesame seeds
Dessicated coconut
Egg yolk powder

Direction
For Mochi Dough : Sift all dry ingredients together until well combines (except for splenda) on a mixer bowl

Add coconut milk gradually with speed 1 on the mixer until rough dough formed

Proceed to speed 2 on the mixer, by also adding the coconut oil until an elastic and smooth dough is formed

Keto Iron Chef's Keto-Mochi

Steam the dough using low heat for 30 minutes

Remove the steamed dough back into the mixer bowl and mix it again with coconut oil and splenda until a smooth dough formed

Keto Iron Chef's Keto-Mochi

Remove the dough to a sill plate and continue to knead with your hand until the dough become smooth and just a little tacky

Divide the dough into small balls (@10g), set aside

For Mochi Filling : Heat the butter on a sauce pan with low to medium heat until melt, then add the coconut milk by also stirring to combine

Add the grated cheddar cheese and keep stirring until dissolved and the batter start to bubbles

Turn off the heat, and add the egg yolk powder then splenda, stir until a thick batter formed, set aside to cool

Divide the Mochi filling into 10 small balls (@5g) and keep the left over on the refrigerator if you are making larger batch (up to 2 weeks on refrigerator & 1 month on the freezer)

Keto Iron Chef's Keto-Mochi

Assemble : using roller pin, flatten each Mochi dough into circle and put the filling balls on the center of each flattened Mochi dough

Wrap the dough and lightly assemble into smooth balls

Coat the Mochi with the chosen topping, such as sesame seeds, dessicated coconut or egg yolk powder using a little warm water as the dipping before coating

Serve with black coffee or green tea

* Note : be creative with the filling by using peanut butter, dark chocolate or other keto compatible filling ingredients

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1 Comment

  1. Hi! Thanks for this recipe. I’m curious to know if Casein powder can be substituted by Whey Protein Powder? I have so many different ingredients in my pantry and I’m trying to avoid buying more 🙂 Thank you.

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