Mochi can come in all shapes and sizes. For this low carb hack, I chose mochi balls that had the least amount of ingredients. They have 5 basic ingredients; sweet rice, rice starch, water, salt, and tapioca. This also means they are vegan, gluten free, dairy free, and bulletproof. I was looking for a low carb treat that would still give me the feeling of having a starch, without the impact of one on my blood sugar. As a general guideline, I try not to eat more than 25 – 30 carbs in one sitting. Anything above this seems to send my sugar levels through the roof and makes loosing weight and leaning up even more challenging. This perfectly simple treat can be purchased at local Asian grocery stores and is extremely affordable. It bakes up in 15 – 20 minutes and is sure to satisfy bread, and starch cravings while still maintaining a moderate to low carb lifestyle.
This recipe can be considered a resistant starch. It becomes a “true” resistant starch when eaten cold (although it tastes best when warm). If you haven’t read up on resistant starches, go here to get informed!
Mochi comes in two sizes, the small version, the size of marbles and a larger size, which resembles the size of a large gum ball. I could only find a plain version in the smaller for this recipe. Of course, I will soon be out stalking the other Asian markets for the larger version.
Preheat the oven to 375 degrees. Using a muffin pan, Spray each cup with mct oil or grease each tin with a light amount of ghee. Fill each cup with one layer of small mochi balls. It should be enough to cover the bottom of one of the cups. Brush the tops of the mochi with oil or ghee. Place in the oven for 25 – 35 minutes.
Baked Mochi
The mochi will puff up a little bit. You will know it’s done when the outside is crunchy and the inside is slightly chewy.
These baked mochi cakes are great for people who want to eat carbs while still on a low carb diet. One serving is about 5 carbs if you are using a regular muffin tin to create your mochi cakes. The texture resembles bread without the heavy impact. They go great with salads, tuna salad, guacamole and even as small sandwiches (placing one on each side of the sandwich).
Here’s what the other version would look like if you could find them in the store. They resemble little rolls.
Make You’re Own Version – Mochi Recipe
1 ½ cup tapioca flour or cassava flour
1 ½ cup glutinous rice flour or sweet rice flour
4 pastured eggs
1 cup water
½ cup oil (MCT would probably work)
1 ½ teaspoon salt
1 cup Parmesan cheese (optional)
*The rice doesn’t have flavor (without the added cheese) and can be a touch bitter. Feel free to add garlic and herbs to your recipe to create a savory rice ball.
Directions to make your own baked mochi balls
In a small sauce pan add water, oil and salt, and bring it to a boil.
Next, carefully add the tapioca and rice flour.
Mix gently until you can manage the dough with your hands (be careful it is very hot).
Next, add the eggs and the Parmesan cheese (optional) until dough begins to form. If you are adding in the cheese, add and combine to form one large ball of dough with the cheese distributed through out. Make small balls (freeze at this point if you’d like to bake them later), bake for 20 to 25 minutes at 300F.
Serve warm.
Makes approximately 50 balls.
Fitness Tips: These are best served warm. However, you can place them in a glass lock container or a ziplock bag (once cooled), then when you are ready to eat them, pop them in the oven or in the microwave before eating.
The rice doesn’t have flavor and can be a touch bitter if eaten without flavor. Feel free to add garlic and herbs to your recipe to create a savory rice ball.
Adria Ali
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