Check out Jessica's Japanese inspired chocolate protein balls recipe below!
100g Glutinous Rice Flour
2 Tbsp Wellness Lab Cocao Sweet Vanilla
1 Tbsp Cider Vinegar
Cornflour for dusting
Mix all the ingredients together in a heat proof microwavable bowl. When all the rice flour is mixed in with no lumpy bits, cover the bowl with cling film.
Microwave on high for 8 to 10 minutes; if your microwave does not rotate, then turn your container every 2 minutes. The time may vary depending on your microwave but mochi becomes firm in the center when it is cooked.
Carefully remove the the cling film (I used a chopstick for this as it is very hot), allowing the steam to escape. Pour the batter into a container that has been dusted with cornflour. Let it cool down before cutting into 12 pieces and fold it into a round shape. This is an optional step but I toasted the desiccated coconut whilst the mochi was cooking in the microwave. I then use it to coat the mochi before serving. You can also coat it with toasted sesame seeds or crushed nuts.
By Jessica at MCR Foodie