[RECIPE] Houjicha-Chestnut Dorayaki

Michelle from Paragon Tea Room always wanted to try this Houjicha-Chestnut combination, so I decided to infuse it in a traditional Japanese treat, Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter, and I create two fillings, Houjicha Custard Cream and Chestnut Paste for this treat.

It turns out to be a flawless combination. The earthy houjicha tea flavor eases the heaviness and sweetness from the chestnut. Unlike the traditional dorayaki with the red bean paste filling, this is a less heavy treat. I found it enjoyable with a cup of hot tea.

Houjicha-Chestnut Dorayaki

Prep Time 30 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine Japanese
Servings 8 pieces


  • Food Processor
  • Non-Stick Pan
  • Silicone Spatula


Dorayaki Batter

  • 2 Large Eggs
  • 100 g All-Purpose Flour sifted
  • 45 mL Milk
  • ½ tsp Baking Powder
  • 27 g Sugar
  • 10 g Honey
  • 20 g Vegetable Oil

Chestnut Paste

  • 200 g Peeled Roasted Chestnut
  • 1 tbsp Sugar
  • 3 tbsp Whipping Cream

Houjicha Custard Cream

  • 2 Egg Yolks
  • 30 g Sugar
  • 18 g Corn Starch
  • 200 mL Milk
  • 1 tbsp Houjicha Powder sifted


Houjicha Custard Cream

  • In a bowl, add sugar (30g) into the egg yolks. Whisk until the sugar is dissolved, and the batter becomes white-ish color with an airy, fluffy consistency.
  • Add corn starch. Mix until combine.
  • In a saucepan, add milk (200mL) and hojicha powder. Mix until the hojicha powder is dissolved, Boil it until bubbles start appearing. Remove from heat.
  • Pour the milk in the yolk batter, while mixing the batter simultaneously. Mix until it fully incorporates.
  • Pour the mixture back to the saucepan. Turn on medium-low heat and continue to stir until it starts to thicken. Turn to low heat. Continue to stir until bubbles start to appear on the surface. Remove from heat.
  • Place in a bowl. Set it aside to cool down.


  • In a large bowl, combine egg, sugar, honey, milk (30mL), and oil. Mix until it is fully incorporated.
  • Sift in all-purpose flour and baking powder. Use a spatula and cut-and-fold method to mix the dry ingredients into the wet mixture.
  • Set aside to allow the batter to rest for at least 30 minutes. While waiting for the batter to rest, work on the chestnut paste (see below).
  • Once the batter is ready, add another 15mL milk. Mix until combine. The batter should now be slightly runny.
  • Preheat your non-stick pan under medium-low heat for at least 2-3 minutes. I don’t recommend to grease your pan because you won’t be able to get a nice golden-brown color.
  • Using a ladle or measuring up, pour the batter on to the pan to create 8cm diameter pancakes. Try to pour the batter in one go; otherwise the color wont be even.
  • When the surface starts bubbling, flip over and cook the other side for 10-15 seconds.
  • Continue to repeat steps #6 and 7 until all batter is used up.

Chestnut Paste

  • In a food processor, add chestnut, sugar, 2 tbsp whipping cream. Puree until smooth.
  • You can check on the consistency at this point to ensure it is sticky enough to form a ball. If not, add 1 tbsp whipping cream. Puree again. The chestnut paste is ready.

To Assemble:

  • Match similar-size dorayaki. Transfer the custard cream into a piping bag.
  • Place the chestnut paste on one pancake. Pipe the houjicha custard cream evenly on the chestnut paste.
  • Sandwich with the matching pancake. Ready to serve.
Keyword Houjicha

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