Matcha Dorayaki
Servings: 5 cakes
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Ingredients
- 2 oz cake flour
- 1-1 1/2 Tbsp Matcha powder
- 1/2 tsp baking powder
- 1 egg
- 3 Tbsp Mirin
- 1 1/2 oz sugar
- 1-2 Tbsp water
- 1 cup Anko sweet red bean paste homemade or store-bought
Instructions
- In a medium bowl, combine cake flour, Matcha powder, and baking powder and sift together. Repeat sifting two or three times. Set aside.
- Whisk egg, Mirin, and sugar together in another bowl. Add egg mixture to dry ingredients, and mix until very smooth. Test the batter by scooping it with a whisk and dropping back into the bowl. The batter should flow fast and lines should disappear quickly. Add water if the batter is too thick (1/2 Tbsp at a time).
- Oil a large frying pan thinly with a paper towel. Heat at medium low heat. Pour 1 tablespoon full of batter from 6" (15 cm) high (the height helps keep the pancake round). The batter should spread into a 3" (7.5 cm) round. Repeat to make 2-3 pancakes. Cook until the surface has a lot of bubbles and edges become dry. Turn over, and cook for a minute. Make 10 pancakes. Cool slightly.
- Choose 1 pair of pancakes. Take one pancake and place a heaping tablespoon of Anko and cover with another pancake. Press gently with hands. Wrap it with plastic and pinch to seal the edges of the pancakes together. Remove plastic to serve.