While I was travelling in China last month, I bought this strawberry mochi cake/bun from a Lawson store in China. And I was really amazed by the this combo of cake, cream, fruits all wrapped up with a chewy mochi skin! I truly miss the flavours and the texture when I returned, so I thought I might give it go!
Formula: Strawberry Mochi Wrap + Fluffy Cake + Whipped Cream + Fresh Strawberries
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INGREDIENTS
Fluffy Cake -
Flour 90g, Baking powder 3g, Oil 20g, Eggs 4, Milk 66g, Sugar 60g
Strawberry Mochi Skin -
Glutinous Rice Flour 130g, Corn Flour 10g, Sugar 30g, Milk 210g, Strawberry Powder 20g, Butter 15g
Cream -
Fresh Cream 250g, Icing Sugar 25g
Fresh Strawberries - diced, as much as you like!
STEPS
Fluffy Cake
Preheat oven to 160C
Separate the eggsAdd oil into the yolks, shake the bowl gently to cover the yolks with oil, mix well
Add milk, flour and baking powder (sifted) gradually into the yolks, mix wellBeat egg whites until foamy high speed
Add sugar gradually (3 times)
Beat egg whites until stiff peak forms, set aside
Gentle fold the egg white meringue into the yolk batter (remember to do it gently to get that fluffiness)
Spread the batter evenly into a pan, tap to release large air bubbles (I couldn't find my scraper, so I used a spatula, if you have a scraper, you will get nicer surface than I did 😉)
Bake at 160C for 20mins
Tap to knock out air inside the cake and set aside to cool
Strawberry Mochi Wrap
Sift glutinous rice flour and corn flour
Add sugar and milk, mix well
Microwave the mixture on high heat for 2 mins
Gently whisk the mixture, put it back into the microwave for another minute
Add in butter, once the butter is melted, mix in with the spongy mochi dough
Cool down in fridge
Cream
Add in icing sugar into cream
Beat it until it thickens
**Feel free to add matcha powder/cocoa powder!
Assembling
Use microwave to heat up (15 secs) some glutinous rice flour as 'hand powder' to prevent sticky-ness when you roll the dough
Seperate the mochi dough into smaller size, and roll them out! I used a baking mat with some circle there as a guide, otherwise I might end up rolling them into a giant rectangle shape...lol
Lay the mochi wrap over a small bowl, then you put in cream, strawberries and cake
Wrap them up! The mochi wrap is delicate, the thinner you roll it into, easier to break, BUT as long as you wrap it slowly and gently, you will be fine.
Weekend is just around the corner and I hope you all will have fun making this Mochi cake/bun (I still don't know whether I should call it cake or bun 🧐) ❤️❤️❤️❤️