Keto Strawberry Cheesecake Korean Mochi
Servings: 4 Mochi
These Mochi are super low-carb and super low-calorie. And very easy to make, too!
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Ingredients
Fillings
- 80 g sweet red bean paste - recipe HERE
- 10 g coconut oil - virgin, solid type (U.S. option HERE)
- 30 g cream cheese (I use Arla lactose-free which is softer and very low-carb)
- 15 g unsalted butter
- 7 g icing sweetener (U.S. option HERE)
- few drops vanilla extract (U.S. option HERE)
- 80 g fresh strawberries - calyx and stem hulled, net weight
Mochi Skins
- 30 g oat fibre (U.S. option HERE)
- 5 g fine psyllium husk powder (U.S. option HERE)
- 15 g icing sweetener (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 90 g water
- few drops food colouring - PINK (U.S. option HERE)
- tapioca starch - (OPTIONAL) for dusting (U.S. option HERE)
Instructions
Prepare Fillings
- mix cream cheese with softened butter, vanilla, and icing sweetener until you obtain a smooth paste; refrigerate to solidify a little.30 g cream cheese, 15 g unsalted butter, few drops vanilla extract, 7 g icing sweetener
- if using previously frozen or chilled red bean paste, heat in the microwave in short bursts, then stir in coconut oil and mix until all oil has been thoroughly incorporated.80 g sweet red bean paste, 10 g coconut oil
- chop the strawberries and leave them on kitchen paper to drain any excess moisture.80 g fresh strawberries
Make Mochi Skins
- weigh dry ingredients and mix them in a medium bowl.30 g oat fibre, 5 g fine psyllium husk powder, 15 g icing sweetener, ⅛ tsp xanthan gum
- weigh water and stir in pink food colouring; check the colour saturation and adjust to your liking - bear in mind that you’ll lose depth of colour once mixed with the dry ingredients.few drops food colouring, 90 g water
- add the pink water to the dry ingredients and mix immediately using a fork.
- the mixture will look lumpy and crumbly within seconds - leave it for a few minutes while you cut and lay out 4 squares of non-stick baking paper (6”/15cm).
- wearing food-safe gloves, knead the dough for 1-2 minutes - it will become less sticky and more malleable as you knead it.
- divide the dough into 4 equal pieces - check using your scales.
- lay out a sheet of cling film, place one piece of dough in the centre, and cover with another sheet of cling film.
- using the palm of your hand, flatten to a disc shape, then use a rolling pin to spread out the disc thinly to about 5.5-6” (14-15cm) across.
- peel off the top cling film and lift the bottom cling film so as to carefully lift the Mochi skin; place it over one of the baking paper squares.
- repeat for the other skins, stacking them up with paper squares in between.
Assemble
- lift the first Mochi skin with the aid of the paper square underneath it, and flip it onto your other hand.
- use a teaspoon to spread 22-23g (1/4 of default recipe servings) of the red bean paste over the centre of the skin.
- spread 14-15g (1/4 of default recipe servings) of the cheesecake filling on top of the red bean paste, again leaving a gap around the edge.
- add 20g of the chopped strawberries to the centre, sinking them into the creamy filling.
- now cup your hand and carefully lift and pinch opposite edges with your other hand, so as to enclose the fillings; place the Mochi seam down on a tray or plate.N.B. don’t worry if you see some filling ooze out because your skin was a tad small or too thin in places: squish the Mochi to shape it into a ball, and do your best to seal it - the seam won’t be visible once you place it down on your serving plate.
- repeat the above steps to assemble the other Mochi.
- after placing them on a plate or tray, cover with cling film and keep refrigerated.
- when ready to serve, leave Mochi at room temperature for 10 minutes, then dust and swipe with tapioca starch (optional) before serving.tapioca starch
Notes
The Mochi skins can be prepared ahead and kept refrigerated for up to 3 days, wrapped in cling film.
The cheesecake filling can also be prepared ahead.
Coconut oil adds firmness and smoothness to the red bean paste.
Accuracy is paramount for this recipe. Weigh ingredients using metric Kitchen Scales:
Metric Food Scales (UK)
Metric Food Scales (U.S.)
Nutrition
Serving: 1Mochi | Calories: 85kcal | Carbohydrates: 3.2g | Protein: 1.7g | Fat: 6.5g
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