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Mochi crêpes cake
Method and ingredients for a mochi-crêpe torte. The mochi crêpe dough and the soy sauce cream are particularly tasty.

Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
1479 kJ / 353 kcal
Fat:
23,2 g
Protein:
4,8 g
Carbohydrates:
31,7 g
Ingredients for 4 portion(s)
1) 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
2) For the soy sauce syrup:
- 36 g sugar
- 18 g water
- 1 tsp Kikkoman naturally brewed soy sauce
Or
- 20 g Kikkoman sauce for rice / sucrée
- 40 g sugar
3) For the soy sauce cream
- 250 g cream (35-42 % fat)
- 25 g sugar
- 20 g cooled soy sauce syrup 2) (* Sucrée 20 g, sugar 40g, if you have Kikkoman sauce for rice / sucrée, then you don't need the 2nd step)
Preparation
1) 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.
2) 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.
3) 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.
4) 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.
Used products in this recipe
Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
1479 kJ / 353 kcal
Fat:
23,2 g
Protein:
4,8 g
Carbohydrates:
31,7 g
Ingredients for 4 portion(s)
1) 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
2) For the soy sauce syrup:
- 36 g sugar
- 18 g water
- 1 tsp Kikkoman naturally brewed soy sauce
Or
- 20 g Kikkoman sauce for rice / sucrée
- 40 g sugar
3) For the soy sauce cream
- 250 g cream (35-42 % fat)
- 25 g sugar
- 20 g cooled soy sauce syrup 2) (* Sucrée 20 g, sugar 40g, if you have Kikkoman sauce for rice / sucrée, then you don't need the 2nd step)