I made an adapted coconut mochi with no oil, not butter, 4 egg whites, 2 egg yolks, 1 lb mochi flour, less about

1/2 cup substituted with roasted besan (chick pea flour) no sugar, some salt--

came out very well.

Dry coconut flakes on top--you can substitute sesame seeds or poppy seeds--but gives a nice aroma.

Dry flakes is easier than trying to open and grate a fresh coconut on your own.

This is like Shan khawpoke or Chinese New Year cake--for latter, brown color,use chocolate unsweetened with sugar substitute.

All my recipes are diabetic friendly and low cholesterol, low carb, high protein.

Suitable for everyone.

Copyright Kyi May Kaung