Mocha Walnut Dorayaki
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
Mocha Walnut Dorayaki
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
Cooking Instructions
- 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.
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