With the recent influence from my part-time research on the nutrition aspects of green tea, it made perfect sense to incorporate this luscious yet nutritious flavour into an everyday treat..
Tea is the most consumed beverage in the world, after water, and originated in China as far back as 2737 B.C.. Within the numerous varieties available in the market, green tea has been priced for its relatively high content of polyphenolics, some of which carry strong antioxidant capacities that may be protective of our cells from becoming damaged.
Despite the nutritionist in me, I am most fascinated by the unique flavour that matcha (powder green tea from Japan) has to offer. From its subtle aroma, to its well balanced bittersweet undertone, it is the perfect ingredient that would bring any sweet treat with an element of surprise.
Just to balance out my health-conscious sense, I have made these dorayaki into bite size treats!
~ Mini Matcha Dorayaki Pancakes with Mochi ~
Makes 24 mini dorayaki
200g Granulated Sugar
3 tbs Honey
2 tbs Vegetable oil
2 tbs Mirin
1 tsp baking soda
300g cake flour
1 tbs Matcha powder
1 can (300g) Adzuki bean paste with sweet chestnut
1. Whisk eggs and sugar till glossy
2. Sift the flour and matcha powder three times
3. Combine the water, mirin, baking soda and honey
4. Slowly add the sifted flour into the egg mix while whisking, followed by the liquids
5. Mix well and set aside for approx 20 mins, after 20 mins the consistency may need adjusting with a little water
6. Cook Dorayaki in a pan (very lightly oiled and wipe with paper towel) over medium heat till bubbles appear before flipping (the underside should be nicely browned all over
7. Served sandwiched together with prepared red bean and mochi pieces