Japanese Vegetarian Mochi Mille-Feuille: A Fluffy Cloud of Sweet Delight

Allergens

Soy (in soy milk powder)

Ingredients

• 2 cups glutinous rice flour
• 1 cup water
• 1/2 cup sugar
• 3 tbsp soy milk powder
• 2 cups sweet red bean paste (Anko)
• Powdered sugar, for dusting (optional)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and water. Mix until a dough forms. Knead the dough for 5 minutes or until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Divide the dough into four equal portions. Working with one portion at a time, roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Cut each rolled out portion into three rectangles.
3. In a small bowl, mix the soy milk powder with 1/2 cup of water and stir until dissolved. This will be your soy milk wash.
4. Preheat an oven to 350°F (175°C). Line a baking sheet with parchment paper. Brush the top surface of each mochi rectangle with soy milk wash and place them on the prepared baking sheet. Bake for 8 10 minutes, or until the mochi turns a light golden brown. Remove from the oven and let cool completely.
5. Assemble the Mille Feuille by placing one mochi layer on a serving plate, followed by a layer of sweet red bean paste. Repeat this process until all layers are used, ending with a mochi layer on top. If desired, dust the top layer with powdered sugar for an extra touch of elegance.
6. Cut into individual servings and enjoy this exquisite Japanese Vegetarian Mochi Mille Feuille.

Chef’s Insight

The key to achieving perfect mochi texture is kneading and resting. Don't rush this process!

Notes

This recipe is a perfect balance of fluffy and chewy textures, with a delightful sweetness that will satisfy your dessert cravings.