Monday, September 14, 2015

Street Food Adventures #01: Imagawayaki [ Japan ]

Street Food Adventures Chapter 01
Country : Japan
Type: Snack/Dessert
Name: Imagawayaki

Imagawayaki/Obanyaki is a type of Japanese Pancake sandwich.
It usually starts with a vanilla "pancake" batter cooked in a drop biscuit pan filled with azuki red bean paste (anko) or custard pastry cream. It has since became popular and a wide variety of fillings have been used.

Recenty, we have discovered this store that is selling Green tea flavoured Imagawayaki filled with a french chocolate macaron and it urged us to give it a try ourselves. 

The aromatic Matcha green Tea flavoured is so well balanced with the "chocolate"filling.
The Macaron gives a slight crunch to the soft dessert and the warm oozing ganache is rich yet compliments the Matcha green tea really well :)  No wonder that queue was long *wink*

Hope you enjoy starting this journey with us ... Below are a few links that helps us out along the way to explore more of the world and for you guys to have some easy access to recreate what we have tried here :) 

Drop Biscuit Pan
Matcha Powder

Leave any request in the youtube comments section or hashtag #SFABI on instagram, so we can learn more about your countries Street Food and explore the world together :)

For more info on [Street Food Adventures] Click ME:) 

Chocolate Macaron filled Matcha Imagawayaki
Yields 6 servings

Matcha Imagawayaki Batter :
2 eggs
25g (2 Tbsp) White sugar
20g (1 Tbsp) Honey
85g (1/3 cup) Milk
160g (1 1/3 cup minus 1 Tbsp) Cake flour
4g (1 tsp) Baking powder
25g (2 Tbsp) Butter, melted
4g (1 tsp) Vanilla extract
5g (1 Tbsp) Matcha Powder

Chocolate Macaron:
80g (3/4 Cup) Almond flour, sifted
70g (2/3 cup minus 2½ tsp ) Confectioner’s sugar, sifted
70g (1/3 cup) Castor sugar
70g (2 Large) Egg whites, room temperature (We use Egg white beaters from a carton)
10g (1½ Tbsp) Cocoa powder
4g (1 tsp) Vanilla extract

65g (2oz) Semisweet chocolate
60g (¼ cup) Heavy cream

Chocolate Macarons
1. Mix confectioner’s sugar, almond flour and cocoa powder together
2. Sift the whole mixture again, set a side
3. On low speed, whip egg whites until frothy
4. Add half of the castor sugar and whip the eggs until soft peaks form
5. Add the rest of the castor sugar and whip it on medium until all sugar has dissolved
6. Add vanilla extract and whip it on high until stiff peaks has formed
7. Pour in the dry ingredients all at once
8. Using a rubber spatula, fold it until it is all incorporated and reaches molten lava stage
9. Fill macaron batter into a piping bag and pipe 2.5 inches circle (You should be able to get 12 shells) on a tray lined with parchment paper/ silicone mat
10. Rap the tray on the counter hard for a few times
11. Rest the batter until it forms a skin on top (Depending on humidity, it takes around 15 min – 2hr)
12. Preheat oven at 150°C (300°F)
13. Bake the macarons for 15 min
14. Combine heavy cream and semisweet chocolate and melt it
15. Stir until all incorporated, let ganache cool and thicken
16. Let the macaron shells cool down and pair up shells that are similar in size
17. Fill Ganache in a piping bag and pipe a layer in 6 shells
18. Sandwich the other shell to make a macaron
19. Refrigerate the macarons to mature. For best results mature for 24hrs before consuming/use

Matcha Imagawayaki
1. Whisk eggs and sugar together until sugar is dissolved
2. Add milk and honey, mix well
3. Sift in cake flour, matcha powder and baking powder until smooth
4. Fold in melted butter and vanilla extract until well incorporate
5. Cover batter with plastic wrap and let it rest for 30 minutes
6. Heat a lightly oiled Imagawayaki pan over medium high heat
7. Lightly mix the batter and pour into half of the molds, 2 tbsp in each mold
8. Wait 10 seconds and add the macarons, one in each cavity
9. Pour batter into other half of the molds, 2 tbsp in each mold
10. When bubbles form, flatten the macaron a little and use a skewer to flip it onto the other side without the macaron and press it in
11. Switch to low heat and cook for 1 min
12. They should look golden brown and serve hot

I. All ingredients should be in room temperature to ensure well incorporation
II. If you do not have an Imagawayaki pan**, you can use a griddle with fried egg molds to hold batter in shape. (Norpro 994C Silicone Egg Pancake Ring Round, Blue)
III. Imagawayaki is a versatile snack/dessert; you can be adventurous and fill it with any desired filling.
IV. If you like to keep the crust a more green colour rather than golden brown omit the honey and add 1 more tbsp of sugar to the batter
V. You can freeze the leftover sandwiches in an airtight container and heat it up with a microwave before serving.

**Investing on a drop biscuit/ Imagawayaki pan is really worth your money.There are so many things you can make from it. For example, you can cook perfectly round eggs for your burger/muffin, Fry perfect round beef patties, Japanese rice burger buns, thick pancakes, drop biscuits(obviously), lunch box sized goodies and many more.

There will be more How-to videos to make use of the pan in the near future :)

Egg whites from a carton
Regular sized Macarons

Hope you guys enjoy this weeks [How To's]
See  you next week :)


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