Quite possibly one of the most iconic dishes featured in any Disney film ever. My version of Mulan’s breakfast made for her by Mushu is a dessert that gives you options. These super quick and easy Mulan breakfast desserts are perfect for a Mulan movie night or themed party! Let’s go kick some honey buns.
Contents
The Bake
As I’m writing this post, I’m drinking Earl Grey tea in a Mulan mug. Just setting the tone, friends.
Like my Beetlejuice graveyard desserts, my Living inspired knickerbocker glories, and my SpongeBob SquarePants Goofy Goober Sundaes, this recipe isn’t technically a bake, but I enjoy consistency in my writing format.
My Mulan breakfast desserts are SO simple to whip up (literally), they take mere moments to prepare.
As mentioned in the introduction, this is a dessert recipe that gives you options.
The breakfast Mushu makes for Mulan to give her strength is rice porridge with eggs and bacon. Naturally, I found a way to make a mini sweet version.
Onto the options…
If you’re a fan of rice pudding, feel free to use it as a base. It hits the brief and it’s commonly found in supermarkets, so you can simply buy your favourite, serve it warm or cold, and top it with the same candy pieces that I list in my recipe.
Otherwise, you can go ahead and follow my Mulan breakfast desserts recipe to make airy mousses for the “porridge” base instead.
To recreate the food shaped smiley face, I used a mixture of sweets (candy).
For the egg eyes: Haribo eggs. For the bacon mouth: fruit winders (roll ups to my American friends).
It’s really that easy!
The mousse base is a three ingredient mixture that just needs whipping together and setting in the fridge before decorating. Barely any effort and no fuss. I’m here for it.
You can choose any extract or natural flavouring to add a specific flavour to your Mulan breakfast dessert base – just make sure it won’t discolour the mixture.
If the flavouring looks dark or has a colour to it in the bottle (besides vanilla!), it’s more likely to change the colour of the mixture, so be mindful of that.
Otherwise, the flavour is whatever you want it to be, friends.
I wanted to go that extra step to mimic the texture of rice porridge, so I folded a few tablespoons of desiccated coconut through my mousse mixture. This is entirely optional, but if making the mousse and wanting to add texture, you can do the same.
Plus, it’s delicious.
Alternatively, you can fold through something like finely chopped nuts or chopped white chocolate.
Top Tips
- If you’re a fan of rice pudding, you can use that as a base for your Mulan breakfast desserts. As mentioned above, it fits the brief, so go for it if that’s your craic. Otherwise, follow my steps to whip up an easy and delicious mousse base.
- The mousse base only requires whisking until it can hold itself and is nice and thick. They will set fully in the fridge.
- In terms of flavour for the mousse base, you can choose whatever you fancy. So long as the extract or natural flavouring you use doesn’t have a colour to it (aside from vanilla), you can go wild.
- Adding something to the mixture for texture is entirely optional, but it creates the idea of rice porridge. If desired, I suggest adding something like desiccated coconut, finely chopped white chocolate, or finely chopped nuts. Just be sure to choose something that will match flavours with your chosen extract/flavouring, and won’t discolour the mixture!
- Allow at least 20 minutes for setting time before decorating and serving. Overnight is great, too.
My Mulan breakfast desserts are super easy to whip up. They make a great addition to a Mulan inspired birthday party or movie night spread. You can check out all of my Disney inspired recipes and menus here. Enjoy!
Happy whisking, happy eating!
The Recipe
Ingredients
Mousse base:
- 600ml [2½ cups] double [heavy] cream
- ½ tin condensed milk
- 1 tsp vanilla extract or extract / flavouring of your choice
- 5- 7 tbsp desiccated coconut or chopped nuts optional
Mulan breakfast decoration:
- 16 – 20 gummy eggs i.e. Haribo
- 1 red fruit winder [roll up]
Makes: 8 – 10 bowls or ramekins
Preparation time: 15 minutes
Chilling time: 20 minutes or overnight
Method
Mulan breakfast desserts:
- In a large mixing bowl, use an electric hand mixer or standing mixer with the whisk attachment to whip together the cream, condensed milk and extract or flavouring. Do this on a medium speed until the mixture is thick, can hold its shape and resembles a soft whipped cream texture.
- If adding a fourth ingredient for texture, i.e. desiccated coconut, fold it through gently now.
- Spoon the mixture evenly into 8 – 10 small bowls or ramekins. Spread the tops over with a cutlery knife and wipe the edges clean.
- Refrigerate the mousses for at least 20 minutes. Feel free to chill overnight, until ready to decorate and serve.
- While your mousses are setting, prepare your decoration. Cut strips of the fruit winder roughly for the bacon mouth and count 16 – 20 Haribo eggs for the eyes.
- Once your mousses are set and you are ready to serve, gently press two Haribo eggs onto the surface of each Mulan breakfast dessert to recreate the eyes. Lay a strip in a curve shape on each mousse to recreate the mouth.
- If you refrigerate the mousses already decorated, be mindful that the Haribo eggs and mouths will be pretty chilly and a little tougher when you eat them!
These Mulan breakfast desserts are incredibly easy to whip up and make a delicious addition to any Mulan movie night or themed celebration. They can be stored in the fridge for 3 days – if they last that long! Enjoy!
The Film
Ming-Na Wen is great in every film or TV series that she does, but Mulan is the first time I heard her voice. From then on, any film or TV show that I saw Ming-Na Wen in took me right back to the Disney element of my childhood.
In 1998, Disney released an animated story that would go on to become one of their most loved. In a society that told women they were only worth something if they were married, Mulan decided differently.
To protect her father from a near certain death sentence in the army, Mulan disguises herself as a man and takes his place to fight in the war.
Mulan’s main challenge is hiding her true identity. Surviving the war is pretty much second to that, knowing what could happen to her should her truth be revealed.
The level of bravery our main protagonist displays throughout the film is next level. Not to mention the determination and grit she projects.
Mulan is a character that stands out above most. She’s strong, intelligent, and courageous. Disney did very well to really hone in on these powerful female characters.
Empowerment is an important feeling.
It helps that Mushu, Cricket and her trusty steed, Khan, are supporting her every step of the way.
Based on the story by Robert D. San Souci, Mulan was brought to the cinema screen by a whole host of writers.
In charge of the screenplay were Chris Sanders (Lilo & Stitch), Rita Hsiao, Philip LaZebnik, Raymond Singer and Eugenia Bostwick-Singer.
Directors Tony Bancroft and Barry Cook were at the helm, with a talented team of filmmakers and artists on their crew.
Also in the crew was a host of voice acting talent. Alongside Ming-Na Wen were the likes of Eddie Murphy, B.D. Wong; George Takei, Pat Morita, James Hong (Kung Fu Panda fans gather!), June Foray, Freda Foh Shen, Soon-Tek Oh, Harvey Fierstein, Miguel Ferrer, and many more.
Lea Salonga provided the singing voices for so many Disney characters, including Mulan, and it’s kind of nuts how big a part she played in what I consider to be the soundtrack of so many childhoods!
Mulan is one of my favourite Disney films from my childhood, and is a story I go back to regularly. I haven’t seen the live action for reasons I won’t disclose in this post (it’s not necessary and isn’t the focus here, friends), but the original will always be a firm favourite of mine.
Recipe Card
Disney Mulan Breakfast Desserts
Ingredients
Mousse base:
- 600 ml [2½ cups] double [heavy] cream
- ½ tin condensed milk
- 1 tsp vanilla extract or extract / flavouring of your choice
- 5- 7 tbsp desiccated coconut or chopped nuts optional
Mulan breakfast decoration:
- 16 – 20 gummy eggs i.e. Haribo
- 1 red fruit winder [roll up]
Instructions
Mulan breakfast desserts:
- In a large mixing bowl, use an electric hand mixer or standing mixer with the whisk attachment to whip together the cream, condensed milk and extract or flavouring. Do this on a medium speed until the mixture is thick, can hold its shape and resembles a soft whipped cream texture.
- If adding a fourth ingredient for texture, i.e. desiccated coconut, fold it through gently now.
- Spoon the mixture evenly into 8 – 10 small bowls or ramekins. Spread the tops over with a cutlery knife and wipe the edges clean.
- Refrigerate the mousses for at least 20 minutes. Feel free to chill overnight, until ready to decorate and serve.
- While your mousses are setting, prepare your decoration. Cut strips of the fruit winder roughly for the bacon mouth and count 16 – 20 Haribo eggs for the eyes.
- Once your mousses are set and you are ready to serve, gently press two Haribo eggs onto the surface of each Mulan breakfast dessert to recreate the eyes. Lay a strip in a curve shape on each mousse to recreate the mouth.
- If you refrigerate the mousses already decorated, be mindful that the Haribo eggs and mouths will be pretty chilly and a little tougher when you eat them!
Notes
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