Keto Strawberry Cheesecake Korean Mochi (Chapssaltteok 찹쌀떡). Simply 3.2g carbs and 85 energy every!!!
My sugar-free and low-calorie model of the Korean rice cake confection features a smooth, sticky pores and skin, and a cheesecake, pink bean paste and contemporary strawberries filling. I feel it delivers in each style and texture, however with out the large quantity of carbs in conventional Mochi. And it’s completely scrumptious.
After listening to loads of hype about Mochi throughout my latest journey to South Korea, I made a decision to attempt one. Properly, two really, so I may examine them. I purchased them in separate bakeries/cafés, each freshly made, and so they blew me away. I had by no means tasted something even remotely like this earlier than.
The following 48 hours weren’t enjoyable, nonetheless, as my digestive system made it clear to me that I ought to maintain properly away from all that sugar and starch. As soon as again within the UK, I had a brand new culinary mission: create a Keto Mochi!
What’s Mochi?
Mochi is a Japanese confection that was probably exported to Korea throughout the Japanese invasion. The one distinction between Korean and Japanese Mochi is that, from my understanding, Japanese Mochi (Daifukumochi 大福餅) is a small, dainty morsel, whereas Korean Mochi (Chapssal Tteok 찹쌀떡) is greater. There can also be a slight distinction by way of preparation of the mochi pores and skin, however they style and look an identical. Their important elements are glutinuous rice flour for the shell, and a candy filling that generally consists of pink bean paste.
Oddly, glutinous rice flour (shiratamako, mochito) is gluten-free. Its identify might be as a result of stretchy consistency of the dough you create with it. None-the-less, the excessive carb content material (82g + per 100g) make it unattainable to be used in keto and even low-carb recipes, so I had to determine a substitution.
Make Keto Strawberry Cheesecake Korean Mochi
It took me a month of a number of trials to get my Keto Mochi skins to imitate to the actual McCoy, however I’ve lastly discovered a mix of elements that works. The end result isn’t fairly as stretchy and chewy, however simply as smooth and moist, plus it doesn’t want cooking.
Nothing may ever change the distinctive texture of a Mochi pores and skin made with shiratamako. However this comes shut. And with ZERO CARBS.
Purple Bean Paste (anko, danpat-so) historically makes use of Adzuki (Aduki, Azuki) beans. Everyone knows that beans comprise loads of carbs. Some greater than others. So I made a decision to make a sugar-free pink bean paste utilizing Borlotti beans as an alternative of Adzuki. Much less vibrant (Borlotti turns brown after cooking), however fewer carbs, and I reckon an excellent substitution.
My purpose was to create an genuine Mochi as a lot as potential. Even WITH the pink bean paste addition it STILL has solely 3.2g carbs.
For those who determine to make Keto Mochi however you’d reasonably not use candy pink bean paste, that’s completely tremendous. Finally, Mochi fillings may be something you want. The essential aspect is the pores and skin, so after getting that mastered, you may change what goes inside to fit your preferences. You possibly can nonetheless comply with the recipe beneath – simply double the portions for the cheesecake filling (or triple/quadruple for those who additionally dispose of the strawberries).
A sprinkle of tapioca starch, swiped everywhere in the Mochi, completes the normal look. Tapioca starch is even increased in carbs than shiratamako flour. Nonetheless, you’re solely utilizing a sprinkle right here – nothing to get labored up about. Nonetheless, for those who’re extremely strict, don’t hassle with it.
Let me know for those who’ve tasted actual contemporary Mochi and what you consider my impostor 😉
Take pleasure in!
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Fillings
- 80 g candy pink bean paste – recipe HERE
- 10 g coconut oil – virgin, strong kind (U.S. choice HERE)
- 30 g cream cheese (I exploit Arla lactose-free which is softer and really low-carb)
- 15 g unsalted butter
- 7 g icing sweetener (U.S. choice HERE)
- few drops vanilla extract (U.S. choice HERE)
- 80 g contemporary strawberries – calyx and stem hulled, web weight
Put together Fillings
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combine cream cheese with softened butter, vanilla, and icing sweetener till you acquire a easy paste; refrigerate to solidify a bit of.
30 g cream cheese, 15 g unsalted butter, few drops vanilla extract, 7 g icing sweetener
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if utilizing beforehand frozen or chilled pink bean paste, warmth within the microwave briefly bursts, then stir in coconut oil and blend till all oil has been completely included.
80 g candy pink bean paste, 10 g coconut oil
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chop the strawberries and depart them on kitchen paper to empty any extra moisture.
80 g contemporary strawberries
Make Mochi Skins
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weigh dry elements and blend them in a medium bowl.
30 g oat fibre, 5 g tremendous psyllium husk powder, 15 g icing sweetener, ⅛ tsp xanthan gum
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weigh water and stir in pink meals colouring; examine the color saturation and modify to your liking – keep in mind that you simply’ll lose depth of color as soon as blended with the dry elements.
few drops meals colouring, 90 g water
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add the pink water to the dry elements and blend instantly utilizing a fork.
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the combination will look lumpy and crumbly inside seconds – depart it for a couple of minutes whilst you reduce and lay out 4 squares of non-stick baking paper (6”/15cm).
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sporting food-safe gloves, knead the dough for 1-2 minutes – it can develop into much less sticky and extra malleable as you knead it.
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divide the dough into 4 equal items – examine utilizing your scales.
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lay out a sheet of cling movie, place one piece of dough within the centre, and canopy with one other sheet of cling movie.
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utilizing the palm of your hand, flatten to a disc form, then use a rolling pin to unfold out the disc thinly to about 5.5-6” (14-15cm) throughout.
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peel off the highest cling movie and elevate the underside cling movie in order to rigorously elevate the Mochi pores and skin; place it over one of many baking paper squares.
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repeat for the opposite skins, stacking them up with paper squares in between.
Assemble
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elevate the primary Mochi pores and skin with the help of the paper sq. beneath it, and flip it onto your different hand.
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use a teaspoon to unfold 22-23g (1/4 of default recipe servings) of the pink bean paste over the centre of the pores and skin.
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unfold 14-15g (1/4 of default recipe servings) of the cheesecake filling on high of the pink bean paste, once more leaving a spot across the edge.
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add 20g of the chopped strawberries to the centre, sinking them into the creamy filling.
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now cup your hand and punctiliously elevate and pinch reverse edges along with your different hand, in order to surround the fillings; place the Mochi seam down on a tray or plate.N.B. don’t fear for those who see some filling ooze out as a result of your pores and skin was a tad small or too skinny in locations: squish the Mochi to form it right into a ball, and do your greatest to seal it – the seam gained’t be seen when you place it down in your serving plate.
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repeat the above steps to assemble the opposite Mochi.
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after inserting them on a plate or tray, cowl with cling movie and maintain refrigerated.
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when able to serve, depart Mochi at room temperature for 10 minutes, then mud and swipe with tapioca starch (elective) earlier than serving.
tapioca starch
The cheesecake filling will also be ready forward.
Coconut oil provides firmness and smoothness to the pink bean paste.
Accuracy is paramount for this recipe. Weigh elements utilizing metric Kitchen Scales:
Metric Meals Scales (UK)
Metric Meals Scales (U.S.)
Serving: 1Mochi | Energy: 85kcal | Carbohydrates: 3.2g | Protein: 1.7g | Fats: 6.5g
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