Healthy Cashew Butter Kinako Mochi with Chestnut Filling
Ingredients
Mochi Ingredients
- ½ cup mochiko flour, sweet rice or glutinous rice flour about 72 g
- 1 ½ Tbsp granulated sugar , or a sugar free alternative, such as granulated monk fruit sweetner
- ½ cup almond milk, regular milk or water
- 2 Tbsp cashew butter , 32 g
Filling
- 250 g sweetened white bean paste (shiro an)
- 5 cooked chestnuts
Instructions
Prepare the filling
- Prepare the filling by wrapping each cooked chestnuts around 2 Tbsp of sweetened white bean paste (shiro-an). Set aside.
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and almond milk.
- Whisk in cashew butter
- Microwave the mochi mixture for 90 seconds.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 60 seconds.
- Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
- Cut the mochi into 5 pieces using kitchen shears or scissors
Wrap with Filling
- Wrap the mochi dough around the prepared filling, pinching the end of the dough with your fingers to seal.
- Enjoy!
Notes
*You can use any mochi filling of choice, such as store-bought red bean paste or white bean paste (shiro an). Here is a useful list of 10+ mochi filling ideas you can try.
Nutrition
Calories: 267kcalCarbohydrates: 53gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 34mgPotassium: 89mgFiber: 2gSugar: 27gVitamin A: 2IUVitamin C: 3mgCalcium: 46mgIron: 1mgZinc: 1mg***Net Carbs: 51g
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