Dorayaki is a traditional Japanese treat, which usually pairs with red bean filling. However, I am not a big fan of red beans, so I decided to infuse a new flavor combination and create Hojicha-Chestnut Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter. I made two fillings, Hojicha Custard Cream and Chestnut Paste.
Michelle from Paragon Tea Room always wanted to try this Hojicha-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, Hojicha Custard Cream and Chestnut Paste for this treat.
Who came up with the Hojicha and Chestnut combination?
Michelle from Paragon Tea Room always wanted to try this Hojicha-Chestnut combination, and she thinks such pungent tea would pair well with the nutty, subtly-sweet chestnut.
How did the Hojicha-Chestnut Dorayaki turn out?
The dorayaki turns out to be a flawless combination. The earthy hojicha tea flavor eases the heaviness and sweetness of 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.
- Food Processor
- Non-Stick Pan
- Silicone Spatula
- 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
- 200 g Peeled Roasted Chestnut
- 1 tbsp Sugar
- 3 tbsp Whipping Cream
Hojicha Custard Cream
- 2 Egg Yolks
- 30 g Sugar
- 18 g Corn Starch
- 200 mL Milk
- 1 tbsp Hojicha Powder sifted
To prepare Hojicha 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.
To prepare Dorayaki:
- 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.
To prepare 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.
- Match similar-size dorayaki. Transfer the custard cream into a piping bag.
- Place the chestnut paste on one pancake. Pipe the hojicha custard cream evenly on the chestnut paste.
- Sandwich with the matching pancake. Ready to serve.
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