Low Sodium Mochi Balls
Delight your taste buds with these soft and chewy Low Sodium Mochi Balls—a healthier twist on the beloved Japanese treat. Made with glutinous rice flour, a touch of sugar, and your choice of unsweetened filling like red bean paste, this recipe is perfect for those seeking a reduced-sodium snack without sacrificing flavor. The microwave-steamed dough simplifies the cooking process, while a light dusting of potato starch ensures mess-free shaping. With minimal ingredients and just 25 minutes needed from start to finish, these mochi balls are the perfect guilt-free indulgence or dessert for anyone looking to reduce their salt intake. Enjoy them fresh or store for a quick, satisfying treat later!
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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)
Directions
Step 1
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.
Step 2
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove from the microwave and stir the mixture well.
Step 3
Cover again and microwave for another minute. Stir again to ensure even cooking.
Step 4
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.
Step 5
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.
Step 6
Divide the red bean paste or your chosen low sodium filling into small balls, about 1 teaspoon each.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (511.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 888.0 |
| Total Fat 1.4g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 45.7mg | 0% |
| Total Carbohydrate 199.6g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 26.2g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 65.9mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 421.5mg | 0% |
Source of Calories