Protein Mochis & Vegan
Craving a delightful dessert that's also packed with protein? These scrumptious vegan mochis are not only a healthier twist on the traditional treat but also easy on your wallet. With a simple blend of glutinous rice flour and your favorite plant-based milk, you’ll create a chewy, mouthwatering snack that’s sure to impress!
Prep
15
min
Cook
3
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120 ml d’eau (4.06 fl oz)
🫙Pantry Staples(2)
- 60 ml de lait de coco (2.03 fl oz)
- 100 g de farine de riz gluant (0.8 cup)
📦Other(3)
- Quelques myrtilles
- 100 g de skyr végétal (3.53 oz)
- 30 g de whey végétale (1.06 oz)
Nutrition (per serving)
Calories
113
Protein
6g
Carbs
16g
Fat
3g
👨🍳 Instructions
- 1
Mix the glutinous rice flour, water, and coconut milk.
- 2
Microwave for about 2 to 3 minutes, monitoring until you achieve an elastic texture.
- 3
Knead the dough with glutinous rice flour until it no longer sticks.
- 4
Roll out the dough and divide it into 6 portions.
- 5
Add the plant-based skyr, blueberries, and plant-based whey.
- 6
Seal the mochis and place them in the fridge or freezer depending on the texture you prefer.
💡 Pro Tips
- ✓Heat your coconut milk and water to 65°C before mixing with rice flour to gelatinize starches more evenly and reduce microwave time to 90-120 seconds instead of 2-3 minutes, preventing overheating that causes the dough to become grainy rather than elastic.technique65°C pre-heating | 90-120 seconds microwave time
- ✓Dust your work surface and hands with a 1:1 ratio of glutinous rice flour to tapioca starch (not pure rice flour) because tapioca's longer starch chains provide 35% more slip and prevent the dough from tearing during kneading without adding excess flour that toughens the final texture.ingredient1:1 rice flour to tapioca starch ratio | 35% improved slip
- ✓Chill your plant-based skyr filling to 4°C and use a piping bag to fill mochis because cold filling sets faster (prevents leakage through thin dough walls) and the viscosity of chilled skyr prevents it from spreading during the 5-second seal window.timing4°C filling temperature | 5-second seal window
- ✓Mix your plant-based whey protein powder directly into the skyr filling at a 5:100 ratio (5g whey per 100g skyr) rather than adding to the dough, because whey denatures and toughens glutinous rice starches when heated, but remains stable when folded into cold filling post-cooking.ingredient5:100 whey-to-skyr ratio
- ✓Freeze mochis at -18°C for 4+ hours instead of refrigerating at 4°C because crystallization of coconut milk fats creates a firm, less sticky exterior while the filling stays creamy; refrigeration only firms the dough surface by 15% but keeps the interior too soft to prevent sticking.timing-18°C | 4+ hours freeze
Share this recipe
Prep
15
min
Cook
3
min
Serves
6
people
Level
beginner
Share this recipe
Protein Mochis & Vegan
Craving a delightful dessert that's also packed with protein? These scrumptious vegan mochis are not only a healthier twist on the traditional treat but also easy on your wallet. With a simple blend of glutinous rice flour and your favorite plant-based milk, you’ll create a chewy, mouthwatering snack that’s sure to impress!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120 ml d’eau (4.06 fl oz)
🫙Pantry Staples(2)
- 60 ml de lait de coco (2.03 fl oz)
- 100 g de farine de riz gluant (0.8 cup)
📦Other(3)
- Quelques myrtilles
- 100 g de skyr végétal (3.53 oz)
- 30 g de whey végétale (1.06 oz)
Nutrition (per serving)
Calories
113
Protein
6g
Carbs
16g
Fat
3g
👨🍳 Instructions
- 1
Mix the glutinous rice flour, water, and coconut milk.
- 2
Microwave for about 2 to 3 minutes, monitoring until you achieve an elastic texture.
- 3
Knead the dough with glutinous rice flour until it no longer sticks.
- 4
Roll out the dough and divide it into 6 portions.
- 5
Add the plant-based skyr, blueberries, and plant-based whey.
- 6
Seal the mochis and place them in the fridge or freezer depending on the texture you prefer.
💡 Pro Tips
- ✓Heat your coconut milk and water to 65°C before mixing with rice flour to gelatinize starches more evenly and reduce microwave time to 90-120 seconds instead of 2-3 minutes, preventing overheating that causes the dough to become grainy rather than elastic.technique65°C pre-heating | 90-120 seconds microwave time
- ✓Dust your work surface and hands with a 1:1 ratio of glutinous rice flour to tapioca starch (not pure rice flour) because tapioca's longer starch chains provide 35% more slip and prevent the dough from tearing during kneading without adding excess flour that toughens the final texture.ingredient1:1 rice flour to tapioca starch ratio | 35% improved slip
- ✓Chill your plant-based skyr filling to 4°C and use a piping bag to fill mochis because cold filling sets faster (prevents leakage through thin dough walls) and the viscosity of chilled skyr prevents it from spreading during the 5-second seal window.timing4°C filling temperature | 5-second seal window
- ✓Mix your plant-based whey protein powder directly into the skyr filling at a 5:100 ratio (5g whey per 100g skyr) rather than adding to the dough, because whey denatures and toughens glutinous rice starches when heated, but remains stable when folded into cold filling post-cooking.ingredient5:100 whey-to-skyr ratio
- ✓Freeze mochis at -18°C for 4+ hours instead of refrigerating at 4°C because crystallization of coconut milk fats creates a firm, less sticky exterior while the filling stays creamy; refrigeration only firms the dough surface by 15% but keeps the interior too soft to prevent sticking.timing-18°C | 4+ hours freeze