Matcha Red Bean Dorayaki Recipe – Bokksu Market

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    Matcha Red Bean Dorayaki Recipe

    by Cat Yeh

    Till this day the sight of this dessert will always remind me of the Japanese anime Doraemon, and I can't help myself but hum the tune of the show (AN AN AN tottemo daissuki DORAEMON). The Dorayaki is pretty much a pancake sandwich where semi-sweet red bean paste (Ogura) is generously spread in between two 3” sized honey pancakes. Nowadays you can find different types of fillings inside the Dorayaki like custard, chestnuts, and even fruits. In this version I simplified the process by using pre-made pancake mix and put a twist of flavor by incorporating Matcha powder and Ricotta cheese. What’s great about these little snacks is you can quadruple the recipe below, wrap the finished Dorayakis in plastic and store them in the freezer for a month!

    Using Bokksu Market: Morinaga Ogura Red Bean Paste, Morinaga Hotcake Mix, Maeda-en Matcha Green Tea Powder: Culinary Quality.

    Ingredient List

    Morinaga Hotcake Mix

    Maeda-en Matcha Green Tea Powder: Culinary Quality

     Morinaga Ogura Red Bean Paste

    • 4 Tablespoons Whole Milk Ricotta, 2 tablespoons per Dorayaki
    • 1 Teaspoon Canola Oil (or other neutral oils like vegetable oil)

    Procedure

    1. In a large bowl crack in 1 egg and add in 100ml Milk (or dairy of choice.) Whisk to incorporate.
    2. Pour in the hotcake mix, matcha powder and sugar.
    3. Mix until just combined then slowly drizzle in the 150ml water.
    4. Fully incorporate. The consistency should be just slightly runnier than a pancake mix,
      but may vary depending on the size of the egg and flour measurement. Add more water in if needed by tablespoons.
    5. Heat a nonstick pan with canola oil. Use a paper towel to help spread out the oil in the pan evenly. You don’t want any oil splotches on the pan or it won’t give you a smooth golden brown skin on your Dorayaki.
    6. Pour in about 4 Tablespoons of batter into the center of the pan. I used a measuring cup with a spout.
    7. Cook about 1min. Once the surface begins to bubble flip the pancake over and cook another 30 seconds.
    8. Remove and keep on the side covered with a paper towel. Repeat pancake steps until all batter is finished.
    9. Sandwich assembly: Take one pancake and spread red bean paste on the inside.
    10. Then spread ricotta cheese evenly across.
    11. Top with second pancake and set aside while you assemble the rest. (Optional to wrap
      the sandwich in plastic during this time as it will help shape the Dorayaki better).
    12. When ready to enjoy cut in half to serve or just eat as is!

    By Cat Yeh


    Author Bio

    Matcha Red Bean Dorayaki Recipe

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