Recipes / Matcha Dorayaki

Matcha Dorayaki

By: One Happy Bite

Dorayaki is best described as two sweet fluffy pancakes sandwiched together with red bean filling. This version by One Happy Bite is made with Matcha to create the ultimate asian-inspired snack.

Matcha Dorayaki

SERVINGS: 6 servings

TIME: 0 hrs, 45min

CATEGORY: Desserts

INGREDIENTS

Red Bean Paste
• 6oz red beans or Azuki beans
• ¾ cup granulated sugar
• Water
Matcha Dorayaki
• 1 cup cake flour
• 1 Tbsp Matcha powder
• 1 tsp baking powder
• 1½ Tbsp sugar
• ⅓ cup milk
• 1 Tbsp honey
• 1 Tbsp oil
• 2 eggs

DIRECTIONS

Red Bean Paste
1. Rinse red beans and soak in water overnight. The beans will expand and almost double in size.
2. Drain the water and place red beans in a pot. Add water until 2in above the beans. Cook it over high heat and bring the water to a boil.
3. Once boiling, remove the pot from heat and drain the water and put red beans back into the same pot. Again, add water until 2in above the beans. Cook on high and bring water to a boil.
4. Once boiling, turn the heat down to medium and let it simmer for 1.5 to 2 hours. Red beans should be easily smashed when it's cooked and ready.
5. Drain water and put red beans back into the same pot. Add sugar and mix well until sugar is dissolved.
6. If you prefer chunkier red bean paste, you can use it right away. If you prefer finer red bean paste, place the red beans in a food processor.
Matcha Dorayaki
1. In a bowl, sift flour and baking powder together.
2. In a separate bowl, add eggs. Then add sugar and milk, and whisk together.
3. Add sifted flour into the wet ingredients, whisk until well incorporated and no lumps.
4. Add honey and oil into the batter. When you lift up the whisk or spatula, batter should be smooth and runny. Cover the bowl with plastic wrap and chill in the refrigerator for 15-30 minutes.
5. Heat a large non-stick cooking pan over medium heat. Add 1 tsp of oil and use paper towel to smear the oil and coat the bottom of the pan. Then use another paper towel to wipe oil off the pan.
6. Transfer the batter into a large piping bag. Pipe a 3" diameter pancake onto the pan.
7. Once the batter starts to bubble, flip over and cook the other side. Repeat with the rest of the batter.
8. Place a spoonful of red bean paste between two pancakes. Wrap the plastic wrap until ready to serve.

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To learn more about the Matcha used in this recipe, click on one of the product links below.