Trim the stems of strawberries first, then wash and hull.
Using something like a food processor to purée the strawberries with lemon juice. Reserve half for sauce.
Add powdered sugar in the reserved strawberry purée. *It is okay to use granulated sugar! (I use powdered sugar for easier blending).
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.
Pour the mixture from Step 4 into a pan. Heat over low heat until it thickens. *Stir constantly as it easily burns.
Once thickened, pour in the strawberry purée and mix very well. Once combined, pour into individual cups and refrigerate.
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.
If you first remove the leaves the strawberries, then wash and hull them, there'll be less chance of them getting mixed into the purée. When heating in the pan, be sure to use low heat! Stir at the bottom of the pan constantly. When the bubbles get very small and the mixture thickens, it's done.