Mochi crêpes cake
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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.

Mochi crêpes cake
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:

Or 

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:

  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 cling film 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.

2) For the soy sauce syrup:

  1. Put water and sugar in a small saucepan and bring to a boil over high heat. 
  2. 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:

  1. Place a 14 cm cake ring on a plate, put a crêpe in it and spread thinly with some of the cream.
  2. Repeat the process until all the crêpes and cream are used up. Chill the cake for about 1 hour.
  3. 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:

Or 

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)