Dorayaki makes a tasty teatime cake rather than after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a smarter-looking dish more appropriate to a dessert course. I’ve provided a recipe for the adzuki bean paste, but you can purchase tinned cooked red bean paste from Japanese or Asian supermarkets.
- 3 eggs
- 150 g sugar, plus 1 tbsp sugar
- 180 g self-raising flour
- 1 tsp matcha powder
- ½ tbsp glucose
- ½ tsp baking powder
- 2–3 tbsp vegetable, corn or sunflower oil or butter
- 300 ml double cream
For the adzuki bean paste
- 120 g dried red beans
- 5–6 times as much water to red beans, around 600 ml
- 120–150 g sugar
- 1 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bean soaking time: overnight
Resting time: 15 minutes
First make the adzuki bean paste. Soak the red beans in a bowl of water overnight. The next day, drain and rinse the beans. Place the beans in a large saucepan with the water and bring to the boil for 1 minute. Turn the heat down to a simmer and cook for 1½–2 hours, skimming away any foam, or until the beans are tender. Add some water during this time, if necessary, to keep the beans completely submerged. Alternatively, cook for 20 minutes using a pressure cooker.
Add half the sugar and the salt to the beans and continue to cook over medium heat for a further 2 minutes. Stir in the remaining sugar and cook, uncovered, for another 45 minutes, until the liquid has evaporated and the mixture has become a thick paste. Allow to cool and then store in the fridge for up to 1 week or freeze until needed.
To make the pancakes whisk the eggs and 150 g sugar until glossy in a large bowl. In a separate bowl, sift a third of the flour and matcha powder together. Repeat this 3 times so that the matcha and flour combine well and to aerate the mix.
Slowly add the sifted matcha flour into the egg mixture and fold in gently. In a separate bowl, stir together 85ml water and the glucose and then add the baking powder. Tip into the flour and egg mixture, then combine to form a smooth, thick batter. If the consistency is too stiff, add a little more water. Set aside for 15–20 minutes.
Heat a little oil or butter in a large frying pan over medium-low heat. Add ladlefuls of batter to the pan to make 8–10cm diameter rounds, fitting as many as you can fit in the pan. After a few minutes, bubbles should start appearing on the surface and the bottom will start to lightly brown. Flip over and cook the other side for a further 2–3 minutes, depending on the thickness of your pancakes.
Once both sides are cooked, take them out and repeat until all the batter is used. Set the pancakes aside to allow them to cool.
Meanwhile, whisk the cream with 1 tbsp sugar until thick and holding its shape.
Spread one pancake with the adzuki bean paste and whipped cream. Sandwich another pancake on top. Repeat with the remaining pancakes and fillings. If you are making these in advance, spread the cream on just before serving.
• A variation on this recipe would be to use other seasonal, fresh fruits of your choice together with the adzuki bean paste and/or cream.
Recipe from Cook Japan: Stay Slim Live Longer by Reiko Hashimoto (Bloomsbury, hb, $35). Read Reiko's thoughts on the benefits of the Japanese way of eating here.