“Japanese Vegan Mochi Strawberry Shortcake with Cashew Cream”

Allergens

N/A (if using gluten-free sweet rice flour)

Ingredients

• 2 cups sweet rice flour
• 1 cup water
• Pinch of salt
• 1/4 cup maple syrup
• 2 cups fresh strawberries, hulled and sliced
• 2 cups raw cashews, soaked for 2 hours
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the sweet rice flour, water, and a pinch of salt. Cook over medium heat until the mixture forms a ball, about 3 minutes. Remove from heat and let cool slightly.
2. Transfer the dough to a lightly floured surface and knead briefly until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into 4 equal rounds using a cookie cutter or glass. Transfer to the prepared baking sheet and bake for 12 minutes, until lightly golden. Let cool completely on a wire rack.
5. For the cashew cream, drain the soaked cashews and blend with almond milk, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.
6. Assemble the shortcake by placing one mochi round on a plate, topping with sliced strawberries, and a generous dollop of cashew cream. Repeat for each layer, finishing with cashew cream on top. Garnish with fresh mint leaves.

Chef’s Insight

Use freshly picked strawberries for the best flavor and texture.

Notes

Ensure the sweet rice flour is labeled "mochiko" for the best results.