Sugar-Free Mochi

Indulge guilt-free in our chewy, sugar-free mochi delights filled with a creamy cream cheese filling and strawberry jam!

What is sugar-free mochi?

Sugar-free mochi is a delightful, chewy Japanese dessert made without refined sugar. It's a healthier twist on the traditional mochi, offering the same sweet, fruity taste but in a guilt-free version.

Origin: This tasty treat hails from Japan, a country known for its unique and flavorful desserts. Mochi has been enjoyed for centuries, especially during festivals and celebrations.

How to Make It: Creating sugar free mochi involves making a sweet strawberry filling, preparing the mochi dough, and then wrapping the filling in the dough. It's a simple process that's fun and rewarding.

Ingredients

Strawberry Jam

• Strawberries, roughly chopped: These provide the fruity base for the filling, adding natural sweetness and a burst of flavor.
• Sweetener: A sugar-free sweetener keeps the jam deliciously sweet without any added sugar.

Mochi

• Glutinous rice flour: This is the star ingredient, giving the mochi its signature chewy texture.
• Sweetener: Keeps the mochi sweet without using sugar.
• Corn starch: Helps to dust the mochi, preventing it from sticking.

• Whole milk: Adds creaminess and helps bind the dough.
• Pink food coloring: Gives the mochi a lovely pink hue.
• Vegetable oil: Keeps the dough smooth and prevents it from drying out.

Whipped Cream

• Thickened cream: Creates a rich, fluffy texture.
• Cream cheese, softened: Adds a slight tang and creaminess.
• Sweetener: Ensures the whipped cream is sweet without sugar.

Assembly

• Cornstarch for dusting: Essential for dusting the work surface and the mochi to keep them from sticking.

Tips for Perfect Sugar-Free Mochi

• Ensuring the Right Consistency: The consistency of your mochi dough is crucial. If it's too sticky, add a bit more glutinous rice flour. If it's too dry, mix in a little more water. It should be soft, stretchy, and easy to handle.
• Avoiding Common Mistakes: Avoid overcooking your mochi dough. Overcooked mochi can become tough and hard to work with. Keep an eye on it while cooking to maintain that perfect, chewy texture.
• Storage and Serving Suggestions: Store your sugar-free mochi in an airtight container to keep it fresh. You can also freeze them for later. Just thaw at room temperature before serving. Serve them as a delightful low-carb dessert for any occasion.

Additional Tips for Variations

• Vegan Mochi Tips: To make vegan mochi, substitute whole milk with coconut milk. This makes the mochi dairy-free and vegan-friendly. You can also use a vegan sweetener like stevia or monk fruit.
• Flavor Variations: Don't be afraid to experiment with different flavors! Try adding mango puree for a tropical mango mochi, or use coconut milk and shredded coconut for a delicious coconut mochi. The possibilities are endless!

Serving sugar free strawberry mochi

• With Fresh Fruit: Serve your mochi with a side of fresh strawberries or mango slices. This adds a fresh, fruity touch.
• Drizzled with Sugar-Free Chocolate: Melt some sugar-free chocolate and drizzle it over the mochi for a decadent touch.
• Rolled in Coconut Flakes: Roll the mochi balls in unsweetened coconut flakes for a delicious texture and extra flavor.

• With a Dollop of Whipped Cream: Top your mochi with a dollop of sugar-free whipped cream. It’s a light and fluffy addition.
• Dusting of Matcha Powder: Lightly dust your mochi with matcha powder for a subtle, earthy flavor.

Frequently Asked Questions

What is the best flour to use for mochi?

Glutinous rice flour is the best choice for making traditional mochi. It gives the mochi its signature chewy texture. For a low-carb twist, you can use almond flour or coconut flour.

How do I store sugar-free mochi?

Store your sugar-free mochi in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month.

Can I freeze mochi?

Yes, you can freeze mochi. Place them in an airtight container or a ziplock bag, separating each piece with parchment paper to prevent sticking. Thaw at room temperature before serving.

What are some common mistakes to avoid?

Avoid overcooking the mochi dough, as it can become tough. Make sure to dust your work surface and hands with cornstarch to prevent sticking. Also, don’t skip the sweetener; it’s essential for the taste.

How can I make my mochi softer?

To make your mochi softer, ensure you don’t overcook the dough. Adding a bit more water during the mixing process can also help achieve a softer texture.

Let's Get Cooking

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📖 Recipe

Sugar-Free Mochi

Print Recipe

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Indulge guilt-free in our chewy, sugar-free strawberry mochi delights!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian fusion

Ingredients

Units USM Scale 1x2x3x

Strawberry Jam

• 8 strawberries, roughly chopped
• ¼ cup Sweetener of choice

Mochi

• 200g Glutinous rice flour (1 ½ cup)
• ⅓ cup sweetener of choice
• 40g Corn starch (⅓ cup)
• 360ml Whole milk (1 ½ cup)
• One small drop of pink food coloring
• 1 ½ tbsp Vegetable oil

Whipped Cream

• 120g Thickened cream (½ cup)
• 200g Cream cheese, softened (7.05oz)
• 3 tbsp sweetener of choice

Assembly

• Cornstarch, for dusting

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Instructions

Peach Jam

1. Combine the strawberries and sweetener in a small saucepan
2. Cook on medium heat for 5 minutes, stirring occasionally, until the strawberries have softened and the mixture is thick and jam-like
3. Remove from the heat and cool in the fridge until chilled

Mochi

1. Combine the glutinous rice flour, sweetener, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet

See Also This Recipe:  Mitarashi Dango

Whipped Cream

1. Combine the cream, crema cheese, and sweetener in a bowl and whisk until stiff peaks
2. Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use

Assembly

1. Dust your work surface with cornstarch
2. Roll one portion of mochi into a ball and place it on your work surface
3. Dust it with more cornstarch and roll it out into a circle
4. Get a small bowl or sauce dish and place the skin in the bowl
5. Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl
6. Top with a small scoop of jam
7. Bring the edges of the mochi together to enclose the filling
8. Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness
9. Turn the bowl over to reveal the perfect mochi!
10. Repeat with the remaining mochi and filling
11. Place in the fridge to set before serving