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 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!
Strawberry Mochi Cake
The strawberry mochi cake inspired by Lawson. combo of cake, cream, fruits all wrapped up with a chewy mochi skin.
Ingredients
Fluffy Cake
- 90 g Flour
- 3 g Baking Powder
- 20 g Oil
- 4 Eggs
- 66 g Milk
- 60 g Sugar
Strawberry Mochi Skin
- 130 g Glutinous Rice Flour
- 10 g Corn Flour
- 30 g Sugar
- 210 g Milk
- 20 g Strawberry Powder
- 15 g Butter
Cream
- 250 g Fresh Cream
- 25 g Icing Sugar
Fresh Strawberries – diced, as much as you like
Instructions
Fluffy Cake
- Preheat oven to 160°C
- Separate the eggs. Add 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 160°C 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
Video
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 🧐) ❤️❤️❤️❤️
Check out our Berry Brick Toast if you are looking for another perfect afternoon tea with berries.
Please subscribe me on YouTube and IG @sugarsaltsunday for more recipes and tips❤️
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