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.
For the mochi crêpes batter:
For the soy sauce syrup:
For the soy sauce cream:
For the mochi crêpes batter sift together flour and glutinous rice flour, place in a bowl and make a well in the middle. Add salt with egg and sugar to the well. Add melted butter to the well. 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. Pour the batter through a sieve, cover with cling film directly on the dough and cool it for about 1-2 hours. Mix the batter well again. 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 put water and sugar in a small saucepan and bring to a boil over high heat. 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 whip the cream and when it starts to stiffen, add the soy sauce syrup and sugar and whip until stiff.
For the cake setup 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. Remove the cake ring and serve the cake.
Recipe as PDF
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