Layered Mochi Crepe Cake w/Guava Strawberry Glaze

Treat yourself to a show-stopping dessert with this Layered Mochi Crepe Cake w/ Guava Strawberry Glaze — a sweet fusion of island and Asian flavors. Stack soft, chewy mochi crepes with creamy coconut pastry filling, then top them with a glossy guava-strawberry glaze for a tropical twist.. Every bite blends silky textures and bright fruity notes that capture the essence of Hawai‘i-style indulgence.

If you love this, try our Mochi Crunch Shrimp for another local favorite, or explore more about the origins of Mochi — the traditional Japanese rice treat that inspired this modern island dessert.

Perfect for special occasions or a taste of aloha at home, this Mochi Crepe Cake is as beautiful as it is delicious.

Layered Mochi Crepe Cake w/Guava Strawberry Glaze

4.41 from 10 votes

This amazing cake consists of: 20 layers of Light, moist and fluffy mochi crepes stacked with a coconut whipped pastry cream and topped with a guava strawberry sauce.

AUTHOR: Leilani

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Refrigerate (At-least): 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

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Servings: 10 Servings

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Course Dessert

Cuisine American, Hawaiian, Local

Calories 541

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Ingredients

 

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Coconut Whipped Cream Pastry Cream

• 2 eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 4 + 2 tablespoons granulated sugar divided
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 4 + 3 tablespoons + 3 cups heavy cream whipped
• 1 cup coconut milk

Mochi Crepes

• 6 large eggs
• 2 teaspoon granulated sugar
• 1 cup all-purpose flour
• 1 cup mochiko (sweet rice flour)
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 4 cups milk butter or cooking spray for coating the pan

Guava Strawberry Sauce

• 14 ounces fresh or frozen unsweetened strawberries
• 6 ounces frozen guava concentrate
• 8-12 extra strawberries for garnish
• granulated sugar as needed to adjust sweetness
• pinch salt

Instructions

Pastry Cream

• In a small bowl beat together eggs, flour, cornstarch and 4 tbsp sugar until smooth.
• In a saucepan bring milk to a simmer (almost boiling).
• Remove from heat and whisk milk into egg mixture.
• Returning the mixture to the saucepan, cook for 5 minutes under constant stirring until mixture thickens and comes to a boil.  
• Remove from heat and stir in vanilla extract.
• Set aside to cool. Once cooled, whip  heavy cream and coconut milk and fold in cooled mixture.
• Refrigerate mixture until it thickens, preferably overnight.

Mochi Crepes

• Mix the flours, sugar, eggs and salt in a blender until the mixture is smooth, but do not over-mix.
• Add the milk 1/3 cup at a time, until the batter is a liquid consistency.
• Melt butter in a crêpe pan or large skillet over low-medium heat.
• Add  batter to the pan to fill the entire pan with a thin layer and swirl until the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. 

Guava Strawberry Sauce

• If using frozen strawberries, place them in a large bowl to thaw – may take a few hours.
• Place strawberries and frozen guava juice concentrate in food processor or blender.
• Process until they are fruit is pureed. Pour sauce in 2 cup measuring glass.
• You should have about 1¼ cups sauce.
• Taste for sweetness. If you like it sweeter add more sugar to taste.
• Add pinch of salt.

Assembly

• Take pastry crème out of the refrigerator and whip 4 cups of heavy cream with 2 tbsp sugar.
• Carefully fold whipped cream into pastry crème. Using a cake board or round cake plate as a guide trim crepes with a sharp knife.
• Place first crepe on a serving plate and spread 1/4-1/2 cup of pastry crème filling on top with a spatula or wide bladed knife.
• Cover with another crepe and spread on pastry crème filling. Repeat for 20 crepe layers.
• Now spread the pastry crème over the top and the sides of the crepe cake.
• Refrigerate for at least 2 hours.
• When you are ready to serve, cut the cake into slices. Drizzle guava strawberry sauce onto cake.

Nutrition

Calories: 541kcalCarbohydrates: 79gProtein: 13gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 172mgSodium: 414mgPotassium: 907mgFiber: 5gSugar: 45gVitamin A: 600IUVitamin B1: 0.2mgVitamin B5: 1mgVitamin C: 495mgCalcium: 217mgIron: 11mg

Keyword Layered Mochi Crepe Cake, Mochi Crepe Cake, Cake, Cake Recipe, Guava Cake, Strawberry Cake, Fruit Cake, Strawberry Cake Recipe, dessert recipes