Brown Sugar Mochi Roll


Vanilla Sponge
Tegral Chiffon 500
Egg 500
Water 100
Oil 100
Vanilla Sponge total 1200
Chantily Cream
Ambiante 100
Whipping Cream 100
Chantily Cream total 200
Sugar 120
Glutinous Rice Flour 240
Water 60
Mochi total 420
Cremfil Roasted Brown Sugar
Cremfil Classic Roasted Brown Sugar 100
Cremfil Roasted Brown Sugar total 100

Working Method

Vanilla Sponge
  • Mix all ingredients except oil for 5-8 minutes in high speed until fluffy.
  • Add in oil and mix well.
  • Bake at 180˚C for 15-20 minutes.

Chantily Cream
  • Whip the cream to a hard peak.

  • Mix well all ingredients.
  • Cover bowl with cling film and microwave for 30 seconds.
  • Remove and stir with spatula.
  • Repeat step until mochi is cooked and the colour is slightly translucent.
  • Cover and let to cool overnight.

Cremfil Roasted Brown Sugar
  • Spread a thin layer of cremfil roasted brown sugar on the sponge cake before assemble.

About this recipe

Complexity level: