Mochi mochi crêpes cake

Mochi mochi crêpes cake

This delicious cake is layered with Japanese style mochi crepes made with glutinous rice flour and a sweet Kikkoman soy sauce cream. It's easy but impressive! You'll need a 14cm cake ring

Rated: 5/5 (1 Ratings)
  • Serves4
  • Preparation Time10 mins
  • Additional Timeplus 2-3 hours cooling time
  • Cooking Time30 mins

Nutrition per serving

  • Energy353 Kcals
  • Protein4.8g
  • Carbohydrates31.7g
  • Fat23.2g


For the mochi crêpes batter:

  • 38 g plain flour
  • 38 g glutinous rice flour
  • 1 pinch of salt
  • 25 g sugar
  • 1 whisked egg (size M)
  • 25 g melted unsalted butter plus a little more for baking the crêpes
  • 125 ml milk

For the soy sauce syrup:

For the soy sauce cream:

  • 250 g cream (35-42 % fat)
  • 25 g sugar
  • 20 g cooled soy sauce syrup


For the mochi crêpes batter:

1. Sift together flour and glutinous rice flour, place in a bowl and make a well in the middle.

2. Add salt with egg and sugar to the well.

3. Add melted butter to the well.

4. Using a whisk, gradually mix the liquid (egg-, butter-, salt- and sugar mixture) in the centre with the flour to form a batter, adding the milk in between, also gradually, and mix to form a smooth dough.

5. Pour the batter through a sieve, cover with cling film directly on the batter and cool it for about 1-2 hours.

6. Mix the batter well again.

7. Heat a small frying pan (about 14 cm), butter it, fry 8 crêpes one after the other (after each crêpe, put a damp cloth underneath the pan to reduce the heat from the pan a bit) and let them cool down.

For the soy sauce syrup:

8. Put water and sugar in a small saucepan and bring to a boil over high heat.

9. When the mixture boils, reduce heat to medium, add Kikkoman soy sauce, simmer for about 3 minutes and cool to room temperature.

For the soy sauce cream:

10. Whip the cream and when it starts to stiffen, add the soy sauce syrup and sugar and whip until stiff.

For the cake setup:

11. Place a 14 cm cake ring on a plate, put a crêpe in it and spread thinly with some of the cream. Repeat the process until all the crêpes and cream are used up. Chill the cake for about 1 hour.

12. Remove the cake ring and serve the cake.

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