EGL TREATS: CELESTIAL MOCHI DONUTS & CRÊPES DE KUMA 

Lightly Sweet Crepes with Strawberry-Matcha & Hazelnut-Hojicha Filling

Ube Mochi Donuts with Space Themed Icing

Hosted by Allegra & Oriana of EGL Treats

For printable version, click here

Panel Airs: Friday, May 28th, 5:45 PM PDT / 8:45 PM EDT

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SUPPORT A JAPANTOWN CHEF

Belly Good is a dessert crepe shop located in San Francico Japantown. The crepes in this recipe are an homage to their adorable animal-shaped crepes! They recently posted a GoFundMe to help another Japantown chef fight pancreatic cancer. You can find the page here, please consider supporting them!

Tools 

  • Blender

  • Nonstick pan

  • Heat-proof spatula

  • Piping bags & tips (optional)

  • Ice cream scoop

  • Measuring cups

  • Mixing bowls

  • Donut mold

  • Whisk

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CELESTIAL MOCHI DONUTS

Ingredients 

For Ube-Mochi Donuts

  • ⅔ cup mochiko sweet rice flour  

  • ½ teaspoon baking powder  

  • ¼ teaspoon kosher salt 

  • 2 tablespoons butter, melted and cooled 

  • 6 tablespoons sugar 

  • 2 large egg yolks 

  • 2 tablespoons ube jam 

  • ¾ teaspoon ube extract

  • ½ teaspoon purple food coloring (if using McCormick brand extract leave out) 

  • ½ cup milk

For Vegan Ube-Mochi Donuts

  • Replace eggs with 3 ½ non dairy coconut yogurt 

  • Replace butter with margarine or coconut oil 

  • Use non dairy milk of your preference in batter & icing

For Ube Glaze

  • 1½ teaspoons ube jam

  • 2 teaspoons whole milk separated into 1½ teaspoon and ½ teaspoon portions

  • ½ cup sifted confectioners’ sugar

  • 1 teaspoon ube extract

  • Food coloring of choice, if needed

  • Sprinkles

For Mochi Donuts 

  1. Preheat oven to 350°F.

  2. In a small bowl, mix rice flour, baking powder and salt, set aside.

  3. In a separate bowl, whisk the butter and sugar together, then mix in egg yolks until combined. Add the ube jam and extract (and coloring if needed) and whisk until combined. Gradually whisk in the milk* until combined.

  4. Gradually mix the dry ingredients into the wet until just combined.

  5. Lightly spray your pan with cooking spray and pour batter to the brim of each cavity.

  6. Bake at 350°F for 15-35 minutes depending on the size of your pan.

For Ube Glaze 

  1. In a medium bowl, whisk together ube jam and milk*. Add confectioners’ sugar ¼ cup at a time whisking until smooth between each addition. Once the glaze is smooth, whisk in the ube extract and add remaining ½ teaspoon milk and whisk, and color as desired.

For Vegan Mochi Donut Variation 

Use the base mochi recipe, replacing eggs with 3 ½ tablespoons non dairy coconut yogurt. Use margarine and non dairy milk of your preference in both the batter and icing 

*we used evaporated milk for extra flavor :)

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CRÊPES DE KUMA

Ingredients 

For Crepes

  • 2 large eggs 

  • ¾ cup milk

  • ½ cup water

  • ½ teaspoon vanilla

  • 3 tablespoons sugar  

  • 1 cup flour

  • 3 tablespoons melted butter, cooled

  • Butter for greasing the pan

For Fillings & Toppings

  • Matcha ice cream (or ice cream of your choice) 

  • Hojicha ice cream (or ice cream of your choice) 

  • Strawberries

  • Strawberry jam

  • Chopped toasted hazelnuts

  • Whipped cream

  • Nutella (or desert sauce of choice)

  • Fruit loops

  • Mini chocolate chips

  • Marshmallows

  • Optional: Mini M&Ms, corn flakes

For Feuilletine

  • 35g softened butter

  • 35g powdered sugar  

  • 35g egg whites

  • 35g flour

For Vegan Crepes 

  • 1½ tablespoons olive oil + more for the pan

  • 1¼ plant based milk of your choice

  • ½ teaspoon vanilla

  • 3 tablespoons sugar 

  • 1 cup flour

  • ½ teaspoon baking powder 

For Gluten-Free Crepes 

  • 3 medium eggs

  • 4 tablespoons melted butter

  • 2 cups milk of your choice

  • 3 tablespoons sugar

  • ½ teaspoon vanilla

  • ¾ cup cassava flour

For Crepes 

  1. Add all the wet ingredients (except the melted butter) to a blender and pulse one or two times.

  2. Add sugar, flour and melted butter, making sure to scrape the sides with a spatula, blend for 5-6 seconds, scrape sides again and blend for an additional 5-6 seconds.

  3. Place the batter in the fridge for 1 hour or up to overnight. If rested overnight it may thicken, add a touch of water and whisk to thin it out before using. If the batter is chunky you can strain it.

  4. Heat a non-stick frying pan on medium-low/medium heat. Be prepared to grease with butter between each crepe.

  5. Butter the pan, pour about ¼ or ⅓ cup of batter into the center of the pan, depending on the size of your pan. Swirl the pan immediately to spread the batter out into a thin circle. Keep swirling until batter stops moving.

  6. Cook the crepe until the edges will start to peel and just start to brown. You can lift the edges with your spatula and check to see if the crepe is pale or light golden.

  7. Flip your crepe and cook for another 30-45 seconds or until golden on both sides.

For Vegan/GF Crepe Variations ★

See ingredients and blend using the same method above, adding the wet, then dry ingredients. These batters do not need to rest.

For Feuilletine 

  1. In a large bowl, cream the butter and sugar. Add the egg whites and beat until homogenized. Add
    the flour and beat until fully combined.

  2. Using a spatula, spread the batter thinly over a silpat or parchment paper lined
    baking tray, using a stencil if desired.

  3. Bake at 350 for 3-8 minutes, remove and allow to cool for 1 minute then loosen the shapes from the parchment. If baked without a stencil, allow to cool for 1 minute then break into small pieces. Store in a tightly sealed container.

Please note: Feuilletine will not be fully demonstrated during the panel, but you can watch EGL Treats' video tutorial here if you would like to make these in advance!

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