Enchanted Mochi Mousse Cups

Allergens

N/A (excluding specific dietary preferences)

Ingredients

• 1 1/2 cups glutinous rice flour
• 3/4 cup water
• 1/2 cup granulated sugar
• 1 tablespoon matcha green tea powder
• 1 pound silken tofu
• 1/4 cup yuzu juice
• 1/2 cup powdered sugar
• Pinch of salt

Instructions

1. In a medium bowl, combine the glutinous rice flour and water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. In a small saucepan, dissolve the granulated sugar in water over low heat, stirring occasionally until fully dissolved. Remove from heat and allow to cool.
3. In a blender, puree the silken tofu until smooth and creamy. Gradually add the cooled sugar syrup while blending until fully incorporated. Set aside.
4. Stir the matcha powder into the tofu mixture until well combined.
5. Preheat the oven to 350°F (175°C). Prepare a mini muffin pan by lightly greasing the cavities.
6. Divide the rested rice dough into small, equal sized portions and press each portion into the greased muffin cavities, forming a cup shape.
7. Bake for 20 25 minutes or until the mochi cups are slightly golden brown and set. Allow them to cool completely in the pan.
8. In a small bowl, whisk together the yuzu juice, powdered sugar, and a pinch of salt until fully combined and slightly thickened.
9. Carefully remove the cooled mochi cups from the muffin pan. Fill each cup with the matcha tofu mousse and drizzle with the yuzu syrup.

Chef’s Insight

The balance of textures and flavors in this dessert is reminiscent of a Japanese garden, where the softness of the mochi cradles the silky tofu mousse, while the bright tang of yuzu adds depth and dimension.

Notes

For a dairy-free and lactose-free dessert, this recipe is ideal. - Be careful when handling hot mochi; it can be quite sticky and challenging to work with.