Japanese Mochi-Inspired Protein Bites

Serves 4 · 10 min prep · 4 min cook

Estimate for one serving

• 155 cal
• 12g protein
• 22g carbs
• 2g fat
• 3g fiber

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Ingredients

• 1/2 cup glutinous rice flour (mochiko)
• 1 scoop (30 g) vanilla whey protein powder
• 1/2 cup unsweetened almond milk
• 2 tbsp honey or maple syrup
• 1 tsp matcha powder or cocoa powder
• 2 tbsp cornstarch or extra mochiko for dusting
• 2 tbsp mini chocolate chips or chopped freeze-dried strawberries

Instructions

1. 1In a microwave-safe bowl whisk the glutinous rice flour, protein powder, and matcha or cocoa powder until no dry streaks remain.
2. 2Pour in the almond milk and honey, then whisk vigorously until you have a smooth, lump-free thick batter.
3. 3Cover the bowl loosely with a microwave-safe plate or plastic wrap vented at one corner.
4. 4Microwave on high for 1 minute, then stir thoroughly with a wet silicone spatula; the mixture will start to thicken and turn translucent.
5. 5Return to the microwave for another 45–60 seconds, stir again, then finish with a final 30–45 seconds until the dough is fully cooked, sticky, and pulls away from the sides in a glossy mass.
6. 6Dust a clean work surface generously with cornstarch or extra mochiko. Turn the hot dough out and let it cool just until handleable, about 2 minutes.
7. 7Knead the dough briefly with dusted hands until smooth and elastic, then fold in the mini chocolate chips or freeze-dried strawberry pieces.
8. 8Divide the dough into 12 equal pieces and roll each into a smooth ball, dusting lightly so they do not stick.
9. 9Place the finished bites on a parchment-lined plate and refrigerate for 20–30 minutes to firm the exterior while keeping the interior pleasantly chewy.
10. 10Store in an airtight container in the fridge for up to 4 days; enjoy cold or at cool room temperature for the classic mochi bounce.