(NOTE) This page is NOT for ordering confections, but only to share a recipe.

For Matcha Dorayaki, we highly recommend using our House Matcha and Matcha Culinary.

How to make Matcha Dorayaki ---

Ingredients: (measurements help, click here)

1 egg
30g sugar
1/2 cup milk
100g cake flour
1 teaspoon baking powder
2 teaspoons Matcha
1 teaspoon honey
240g Anko (for Anko recipe, click here)
1/2 cup heavy cream
salad oil - to taste

(Preparation)

Sift or mix the flour, Matcha, and baking powder together 2 times.
In a bowl, whip the heavy cream with a whisk until it is stiff.

(How to make)

1. In a bowl, beat the egg with a whisk. Add the sugar and honey and stir. Then add the milk and stir again.
2. Add the flour and Matcha mixture by lightly sprinkling it into the bowl, then mix lightly. Place it in the refrigerator and let it stand for about 30 minutes.
3. Pour a little oil into a frying pan. Remove the excess oil with a kitchen towel. Warm at a high to moderate heat. Turn down the heat when the oil gets hot.
4. Drop a tablespoon of dough into the pan. When the dough shows small bubbles, turn it over and cook thoroughly.
5. Make 12 to 16 pancakes in the same process.
6. Cover the pancakes with a damp dish towel to keep them moist.
7. Let them completely cool at room temperature.
8. Spread the Anko (bean paste) and whipped cream between the two pancakes to make a little sandwich.

This recipe makes about 6 to 8 Matcha Drayaki


(Variation)
Double Matcha Dorayaki

Follow the recipe above from steps 1 to 6.

7. Add 1 teaspoon of Matcha by lightly sprinkling it into the heavy cream and whip until it is stiff.
8. Spread the Anko (bean paste) and Matcha whipped cream between the two pancakes to make a little sandwich.

How to make Anko (this recipe makes about 700g of Anko)

300g dry Azuki beans (small red beans – sometimes spelled Adzuki)
200g sugar

1. In a bowl, soak the dry Azuki beans with a generous quantity of water overnight.
2. Drain the water with a strainer. Then put the Azuki beans in a pot and fill the pot with water until the water level is 2-3 cm above the Azuki beans, covering them completely. Cook at high heat until it boils.
3. Drain the boiled water with a strainer. Again, put the Azuki beans in a pot and fill the pot with water until the water level is 2-3 cm above the Azuki beans. Cook at high heat until it boils. Once it starts to boil, cook on low heat until the Azuki beans are fully cooked. This usually takes about 1 hour, but you can try one or mash with your finger to check and see if the beans are soft and finished cooking.
4. Add the sugar and mix gently. Cook on low heat to remove the excess moisture.
5. Put the mixture into a food processor and mix for about 3 minutes. If you prefer smoother Anko, you may extend the mixing time in the food processor.