Layered Mochi Crepe Cake w/Guava Strawberry Glaze

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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.

4.2 from 5 votes

Layered Mochi Crepe Cake w/Guava Strawberry Glaze

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.
Prep Time20 mins
Active Time1 hr
Refrigerate (At-least):2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American, Hawaiian, Local
Keyword: Layered Mochi Crepe Cake, Mochi Crepe Cake, Cake, Cake Recipe, Guava Cake, Strawberry Cake, Fruit Cake, Strawberry Cake Recipe, dessert recipes
Calories: 5422kj
Author: Leilani


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


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.


  • 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.


Calories: 5422kj | Carbohydrates: 796g | Protein: 126g | Fat: 175g | Saturated Fat: 107g | Trans Fat: 1g | Cholesterol: 1740mg | Sodium: 4178mg | Potassium: 8962mg | Fiber: 55g | Sugar: 445g | Vitamin A: 6003IU | Vitamin C: 4952mg | Calcium: 2125mg | Iron: 110mg
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