Matcha Dorayaki

Preparation: 15 min
Cooking time: 10-20 min
Waiting time: 10 min
Portion: 6
Difficulty: 2/5


  1. Dorayaki
    -All purpose flour: 80 gr
    -Baking powder: ½ tsp
    -Egg: 4 small eggs (approximate 2 medium egg)
    -Granulated sugar: 50 gr
    -Honey: 15 gr
    -Milk: 25 ml
    -Cooking oil: 3-5 ml (to brush hot pan)
  2. Matcha custard filling
    -Egg yolk: 2
    -Sugar: 40 gr
    -Corn starch: 20 gr
    -Milk: 220 ml
    -Matcha powder: 3-5 gr

Kitchen utensil
-Non-stick pan


1. Dorayaki

  • In a clean bowl, mix all purpose flour with ½ tsp baking powder. Leave aside
  • In another bowl, add egg, granulated sugar, honey into. Then mix well.
  • Divide flour mixture into 2-3 parts, sieve each part to wet ingredient bowl.

Remember not to overmix the mixture because it will make dorayaki dense and chewy

  • Use a plastic wrap to wrap mixing bowl and refrigerate in 5-10 minutes
  • After 5-10 minutes, remove plastic wrap and mix 25 ml milk into the mixture.
  • Preheat frying pan and coat a thin layer of oil. 
  • Use a spoon/ scoop to take an amount of batter on hot pan and wait for 3-4 minutes, then flip the dorayaki to fry another side in 2-3 minutes.
  • Repeat the same process with the others.

2. Matcha custard filling

Dorayaki is famous with anko (red bean paste) as its fillings. I replaced anko by matcha custard cream to make the flavor more balance (because dorayaki itself is quite sweet). Below is the instruction for matcha custard cream

  • Whisk 2 egg yolks with 40 gr sugar in a bowl until the york turn to light yellow.
  • Add 20 gr corn starch into egg yolk mixture and mix until the corn starch completely dissolved.
  • Pour 220 ml milk into a saucepan and boil at low heat. When the milk start boiling, turn off the heat and keep it warm (around 55-60 Celsius degree)
  • Pour a small amount of warm milk in the mixture bowl, stir gently, repeat this step until the mixture blended.
  • Pour the milk mixture from bowl to saucepan and cook at low heat. When the mixture start to boil, turn off the heat and stir quickly until it turns to be more sticky and condensed. 
  • While the custard is hot, add 3-5 gr matcha powder and quickly stir until the matcha powder completely dissolved and has green color.
  • Sieve the hot custard to have a smoother texture.
  • Use a plastic wrap to apply on matcha custard surface (to prevent it from harden) then chill at room temperature before using.

3. Assembling

  • Take a dorayaki and place a small amount of matcha filling in the center.
  • Take another dorayaki place on to make a sandwich. Press it slightly
  • Wrap the shaped dorayaki in plastic wrap and refrigerate in 10-20 minutes before serving.

Or you can serve dorayaki while it’s still warm.

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