Recipes · Japanese · Desserts
Mochi (Pounded Rice Cake with Red Bean Filling)
One serving has 311 kcal and 4 g protein, and at least a fifth of a woman's daily need of manganese (39%). Ready in 20 minutes.
- Preparation: 15 min
- Cooking: 5 min
- Makes: 1 serving (101 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 40 g Rice flour, glutinous
- 8 g Sugar
- 8 g Potato starch
- 45 g Red bean paste, sweetened
Method
- Whisk the glutinous rice flour, sugar and 55 g water together until smooth with no lumps.
- Microwave in a covered bowl for 2 minutes, stir well, then microwave for another 1 minute until the mixture turns glossy, thick and translucent (or steam over simmering water for about 15 minutes, stirring occasionally).
- Dust a work surface generously with the potato starch and turn the hot mochi out onto it, dusting your hands too as it will be very sticky.
- Divide into two pieces once cool enough to handle, flatten each, and wrap around a portion of red bean paste, pinching to seal.
- Dust off the excess starch and serve the same day at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 311 kcal | 15% |
| Carbohydrates | 71.5 g | |
| Water | 24.3 mL | |
| Fiber | 0.96 g | 3% |
| Protein | 4.1 g | 9% |
| Tryptophan | 0.05 g | |
| Threonine | 0.14 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.34 g | |
| Lysine | 0.21 g | |
| Methionine | 0.08 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.23 g | |
| Histidine | 0.1 g | |
| Fat | 0.58 g | |
| Monounsaturated | 0.18 g | |
| Polyunsaturated | 0.15 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.13 g | |
| Saturated | 0.16 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 14.9 mg | 1% |
| Copper | 0.17 mg | 19% |
| Iodine | 0.02 µg | 0% |
| Iron | 0.66 mg | 4% |
| Magnesium | 28.2 mg | 9% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 77.6 mg | 11% |
| Potassium | 89.5 mg | 2% |
| Selenium | 7.5 µg | 14% |
| Sodium | 98.4 mg | |
| Zinc | 1 mg | 13% |
| Thiamin (vitamin B1) | 0.1 mg | 9% |
| Riboflavin (vitamin B2) | 0.04 mg | 4% |
| Niacin (vitamin B3) | 1.3 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.5 mg | 10% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 49.8 µg | 12% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 2.3 mg | 1% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.04 mg | 0% |
| Vitamin K | 0 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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