Strawberry Okashi Recipe

Prepare Brown Butter

In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Mix Ingredients

In a mixing bowl, combine glutinous rice flour, brown sugar, baking powder, and milk. Whisk until smooth. Add the brown butter and vanilla extract, mixing until well combined.

Bake Mochi

Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 40-45 minutes or until set. Let cool and cut into squares.

Prepare Gelatin

In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes to bloom.

Whip Cream

In a mixing bowl, whip the heavy cream and sugar until soft peaks form.

Combine Matcha

In another bowl, mix matcha powder with a little whipped cream to form a paste. Then add the bloomed gelatin to the matcha mixture and stir until combined.

Fold Together

Gently fold the matcha mixture into the whipped cream until fully incorporated. Chill in the fridge for at least 2 hours.

Mix Ingredients

In a bowl, combine shredded coconut, flour, sugar, vanilla extract, and salt. Add egg whites and mix until well combined.

Bake Tuiles

On a baking sheet lined with parchment paper, drop spoonfuls of the mixture and spread them thin. Bake at 350°F (175°C) for about 10-12 minutes until golden.

Shape Tuiles

While still warm, gently lift the tuiles and shape them as desired. Allow to cool completely.