Kaya Dorayaki - Nouri Version

Kaya Dorayaki combines Japanese and Southeast Asian flavors in a dessert that consists of fluffy, pancake-like cakes filled with kaya jam. The pancakes are soft and light, similar to American pancakes, and are typically made by mixing flour, sugar, baking powder, eggs, honey, and water, then cooking like small pancakes. The kaya filling, a custard-like jam, is made from egg yolks, sugar, cream, and a pandan extract prepared by blending pandan leaves with water and separating the resulting liquid into a fragrant, green essence. The kaya jam is then spread between two pancakes, creating a sweet sandwich.

Nouri optional toppings include rice crispies and gold leaf.

Kaya Dorayaki - Nouri Version

Part A: Egg Jam

  • 400g egg yolks

  • 160g caster sugar

  • 60g whipping cream

Method:

  1. Mix all ingredients and strain into an oven-safe metal container.

  2. Preheat oven to 90°C steam and cook for 40 minutes until completely firm.

  3. Allow to cool completely before blending in a Thermomix (or similar blender) until smooth and shiny.

Part B: Pandan Water and Extract

  • 100g pandan leaves

  • 125g + 125g water

Method:

  1. Wash pandan leaves thoroughly to remove any soil.

  2. Blend in a high-speed blender in two rounds:

    • 1st round: Blend 100g pandan with 125g water. Squeeze and strain the liquid through muslin cloth. Save the liquid and use the pulp for the second round.

    • 2nd round: Blend the pandan pulp from the first round with 125g water. Squeeze and strain again. Add this liquid to the first round liquid. Discard the pulp.

  3. Store the liquid in a tall container and refrigerate overnight to allow the juice and extract to separate.

  4. After separation, pour out the pandan water from the top and pack separately. Excess can be frozen.

A + B - Pandan Egg Jam

  • 520g egg jam

  • 34g pandan extract

  • 20g pandan water

  • 2 sheets gelatine

Method:

  1. Blend the egg jam in a Thermomix until smooth. Add pandan extract and blend until even.

  2. Bloom gelatine in ice water, then squeeze out the excess water. Warm pandan water in a small pot, melt the gelatine, and add to the egg jam. Mix well and chill for a few hours.

Dorayaki Pancakes

  • 120g plain flour

  • 105g caster sugar

  • 3g baking powder

  • 14g water

  • 30g honey

  • 3 eggs

Method:

  1. Mix all dry ingredients, then add the wet ingredients and combine well.

  2. Sift the batter and let it rest for 15 minutes.

  3. Preheat a non-stick pan and cook like pancakes, making small or large pancakes as desired.

Assembly

  1. Create a sandwich of two pancakes by spreading kaya jam on one, leaving a small margin at the edge.

  2. Top with the second pancake.

  3. (Optional) Add rice crispies and gold leaf for garnish.

Enjoy your Kaya Dorayaki!