I have done dorayaki in the past, and I have even done purin-stuffed dorayaki as well, but this is a slightly different take on the usual. Typically, Japanese purin(also called pudding), is made of a baked custard topped with a layer of caramel, similar if not exactly the same as Mexican flan. However, my take on it replaces the caramel, which is already bitter, with a layer of matcha gelee. The matcha gelee resembles the caramel layer, while also accentuating the already present matcha in the matcha purin itself, as well as the matcha in the pancake portion of the dorayaki! With this dessert, you’re really left with a lot of matcha, so it really is a green tea-lover’s delight!

Makes 5 dorayaki:
For the matcha gelee:
1/3 cup water
2 tbsp sugar
1 tbsp matcha powder
A pinch of salt

Bring to a simmer. Divide into 5 silicone cupcake molds.

For the purin:
3/4 cups milk
2 tbsp matcha powder
1/4 cup sugar
3 egg yolks
A pinch of salt
3 tbsp agar agar
1 tspn extract

Blend everything together in a vitamix for 3 minutes. Or just heat up everything but the egg yolks first in a pot, then temper that mixture into your yolks, returning the mixture onto the stove and stirring on medium heat for 2 minutes. In both cases, pass the purin mixture through a sieve and pour into the molds containing the set gelee, filling each halfway full. Freeze for at least 2 hours before attempting to unmold.

For the pancakes:
1/2 cup flour
1/2 tspn baking powder
1 egg
1/4 cup sugar
1/4 cup milk
1 tspn matcha powder

Mix to form your batter. Pour about 1 tbsp of batter per pancake onto a nonstick pan on medium heat. Only flip your pancakes once the batter is no longer bubbling up and is thoroughly cratered on one side. Sear on the other side for another 20 seconds before removing.

For the cream:
1/4 cup heavy cream
a pinch of salt
1 tspn confectioner’s sugar
1/4 tspn vanilla extract

Whip to stiff peaks. Transfer to a piping bag.

To garnish:
Ceremonial matcha powder