Soft Strawberry Mousse with Rice Flour

Soft Strawberry Mousse with Rice Flour

I ended up with a nice fluffy mousse when I reduced the amount of agar-agar and added rice flour. No eggs or gelatin are used in this recipe.

Ingredients: 5-6 small cups

200 g
Rice flour
20 g
Lemon juice
2 teaspoons
Soy milk or milk
400 ml
40 g
Kanten powder
2/3 teaspoon
Powdered or granulated sugar (for sauce)
3 tablespoons


1. Trim the stems of strawberries first, then wash and hull.
2. Using something like a food processor to purée the strawberries with lemon juice. Reserve half for sauce.
3. Add powdered sugar in the reserved strawberry purée. *It is okay to use granulated sugar! (I use powdered sugar for easier blending).
4. Mix soy milk, sugar, powdered kanten and rice flour in a blender. *If you mix well here, it will not form lumps in the next step.
5. Pour the mixture from Step 4 into a pan. Heat over low heat until it thickens. *Stir constantly as it easily burns.
6. Once thickened, pour in the strawberry purée and mix very well. Once combined, pour into individual cups and refrigerate.
7. When cooled, top with sauce and it is ready to eat.

Story Behind this Recipe

While making strawberry pudding with agar-agar, I wondered what would happen if I added rice flour. I tried it and that created this recipe. After trial and error to get the right ratio for agar-agar and rice flour, I succeeded in making this soft, fluffy pudding that is more like mousse.