Strawberry Mochi Barley Omelette
A fresh dessert packed with deliciousness, featuring fluffy omelettes with a creamy strawberry filling!
Ingredients
| ≪Ingredients≫ | Makes 6 |
| Mochi barley flour | 25ｇ |
| Cake flour | 25ｇ |
| Sugar | 50ｇ |
| Egg | 3 |
| Vegetable oil | 15cc |
| Heavy cream | 125ml |
| Granulated sugar | 12ｇ |
| Strawberries | as needed |
☆Feel free to use your favorite fruits as well.
Instructions
-
Beat the eggs and sugar together until thick and fluffy.
-
Sift together the mochi barley flour and cake flour, then fold into Step 1 using a cutting motion.
-
Add the vegetable oil to Step 2 and mix until the batter becomes glossy.
-
Lightly oil a frying pan (extra amount, not listed), heat over medium, and pour in the batter to form an 18 cm circle. Cover with a lid, reduce to low heat, and cook for about 5 minutes. It’s done when nothing sticks to a skewer.
-
In a bowl, whip the heavy cream and granulated sugar until slightly firm.
-
Once the omelettes have cooled, sandwich them with whipped cream and strawberries.
Professor Toyama’s Quick Note
This is a dessert made with mochi barley flour—perfect for enjoying the arrival of spring.
Strawberries are rich in vitamin C and folic acid (vitamin B group), which help with fatigue recovery, boost immunity, relieve eye strain (tired or blurred vision), and promote brighter skin.
