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
- 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
Ingredients
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:
- 36 g sugar
- 18 g water
- 1 tsp Kikkoman Soy Sauce
- 40 g sugar
For the soy sauce cream:
- 250 g cream (35-42 % fat)
- 25 g sugar
- 20 g cooled soy sauce syrup
Method
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 dough, adding the milk in between, also gradually, and mix to form a smooth dough.
5. Pour the batter through a sieve, cover with foil directly on the dough 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.
