Mocha Walnut Dorayaki

Name: Mocha Walnut Dorayaki
Yield: 6 servings
Cuisine: American
Ingredients: 50 grams Walnuts; 60 grams Cake flour; 1/2 tsp Baking soda; 20 grams Caster sugar; 1 tbsp Honey; 1 Egg yolk; 1 tbsp Instant coffee; 30 ml Lukewarm water; 30 ml Milk; 150 grams Anko; 1 Vegetable oil

cookpad.japan @cookpad_jp

I wanted to make an easy Japanese-style dessert with fragrant and delicious walnuts.

If using pre-roasted walnuts, skip Step 1.
I used koshi-an, but feel free to use any type of anko you prefer. For 6. Recipe by caramel-cookie

I wanted to make an easy Japanese-style dessert with fragrant and delicious walnuts.

If using pre-roasted walnuts, skip Step 1.
I used koshi-an, but feel free to use any type of anko you prefer. For 6. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

I wanted to make an easy Japanese-style dessert with fragrant and delicious walnuts.

If using pre-roasted walnuts, skip Step 1.
I used koshi-an, but feel free to use any type of anko you prefer. For 6. Recipe by caramel-cookie

I wanted to make an easy Japanese-style dessert with fragrant and delicious walnuts.

If using pre-roasted walnuts, skip Step 1.
I used koshi-an, but feel free to use any type of anko you prefer. For 6. Recipe by caramel-cookie

Saved

Ingredients

6 servings

50 gramsWalnuts
60 gramsCake flour
1/2 tspBaking soda
20 gramsCaster sugar
1 tbspHoney
1Egg yolk
1 tbspInstant coffee
30 mlLukewarm water
30 mlMilk
150 gramsAnko
1Vegetable oil

Saved

Steps

1

Spread walnuts out on a parchment paper covered cookie sheet. Preheat the oven to 320°F/160°C, then bake for 10 minutes to roast. Remove the skins.
2

Leave 12 nuts uncrushed and chop the rest.
3

Dissolve the instant coffee in lukewarm water.
4

Combine the egg yolk with sugar and honey and mix well.
5

Combine cake flour and baking soda, sift into the egg, and mix together with a spatula.
6

Add the milk and the coffee mixture from Step 3 and mix well. If you have time, chill in the refrigerator for 1 hour.
7

Lightly grease a frying pan with oil and heat. Position a couple uncrushed walnuts apart from each other on the pan.
8

Pour a tablespoon of batter directly on top of each walnut and cook over low heat.
9

When the edges are cooked, flip over and cook for a little while longer before removing. Repeat until all 12 walnuts have been used.
10

Make pairs of the walnut pancakes and fill with the combined mixture of bean paste and chopped walnuts like a sandwich.
11

All done! If you're not eating them right away, wrap them individually in cling wrap.