Japanese · Dessert
Strawberry Rice Cake Balls
A lightened riff on Japanese ichigo daifuku, this version wraps whole strawberries in a thin layer of blended lowfat cottage cheese instead of sweet red bean paste, then encases them in a thinned mochi dough sweetened with allulose. Steamed rather than boiled for a cleaner texture, the balls are finished with a light toasted coconut dusting instead of pure cornstarch, keeping the chew of real mochi while cutting the sugar and calorie load dramatically.
$1
20 minsPrep
8 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
186Calories
5.1gProtein
2.8gFat
39.5gCarbs
3.9gSugar
2.4gFiber
94mgSodium
3mgChol
1.9gSat Fat
154mgPotassium
34mgCalcium
0.6mgIron
0.1mcgVitamin B12
32.4mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Strawberry Lemonade
local
Sake
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the glutinous rice flour, water and allulose in a bowl and knead into a smooth, soft dough; cover and rest 10 minutes.
2
Drain the lowfat cottage cheese well and blend until smooth; divide into 4 portions.
3
Hull the strawberries and pat dry; wrap each berry in a portion of the cottage cheese so it is fully coated.
4
Dust your hands with cornstarch, divide the rice dough into 4 pieces, flatten each into a disc, and wrap one cheese-coated strawberry inside each, sealing the edges completely.
5
Place the dough balls on a cornstarch-dusted plate and steam over simmering water for 8 minutes until the dough turns translucent.
6
Remove and let cool for 5 minutes, then lightly dust off excess cornstarch.
7
Toast the desiccated coconut in a dry pan for 1-2 minutes until golden, then roll each warm ball through it to coat.
8
Divide between 2 bowls, 2 balls each, and serve immediately while the dough is still soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g mixed into dough with water glutinous rice flour
- 1.6 oz45g kneaded into rice flour dough water
- 0.4 oz10g dissolved into dough allulose
- 3.9 oz110g hulled, 4 small whole berries for filling strawberry
- 1.8 oz50g drained and blended smooth, wrapped around each berry before encasing in dough cottage cheese lowfat
- 0.4 oz10g for dusting hands and tray to prevent sticking cornstarch
- 0.2 oz5g lightly toasted for rolling finished balls coconut desiccated
