| Ingredient | Method |
| Mochi: 105g glutinous rice flour 160g water 15g caster sugar 1tbsp homemade corn syrup玉米糖浆 10g butter Cake : 3B egg yolks 20g caster sugar 65g veg oil 90g milk 70g LP flour 8g yam powder 3g purple sweet potato powder 3B egg whites 45g caster sugar 1/4tsp cream of tartar Preparation: homemade yam paste Mousse A: 5g gelatin powder 15g hot water 1/3tsp salt 20g caster sugar (adj accordingly based on the yam paste sweetness) 200g heavy cream, chilled 20g milk 2tsp purple sweets potato powder 200g yam paste Mousse B: 10g gelatin powder 30g hot water 1/3tsp salt 20g caster sugar 250g heavy cream, chilled 85g sour cream 100g coconut milk | Mochi: 1. Pour glutinous rice flour, sugar and water into a bowl and stir evenly until there are no lump. 2. Place in a steamer and steam for 15-20 minutes until cooked. 3. Take out immediately, add corn syrup while hot, stir evenly with a spoon until glossy and soft. 4. Add butter, with hands on gloves, and pull repeatedly to increase the toughness until it reaches a stringy and elastic state. 5. Add a little vegetable oil to the bag/plastic wrap, rub the oil out (so that the mochi will not stick to the plastic wrap), then flatten into a sheet and shaped into round 6". 6. Refrigerate for 2 hours or overnight (easier to use) 7. Divide into 3 equal portions. Cake 1. Line a 7 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 3 of horizontal slice from the cake 1-1.5cm deep. Mousse A ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Place yam paste into it, and continue whip until stiff peaks form. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. Mousse B ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Mix coconut milk and sour cream into gelatin mixture. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Place yam paste onto a layer of the cake continue with mochi and flatten it. Repeat for the rest of two layer cakes. 2. Place the 1st cake (from step 1) into 7" removable cake pan. 3. Carefully pour the yam mousse into it then place the 2nd cake (from step 1) into it and press slightly. 4. Pour 1/3 of the coconut mousse into it. 5. Place the last cake (from step 1) and press it gently, and continue pour the remaining coconut mousse into it. 6. Chill for overnight. 7. Remove from the mould. Decorate as desired if needed. | |
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