Kashi Simplified: Dorayaki

It's autumn! Around this time of the year kashi, or tea snacks, feature the most bountiful of autumn's harvest: chestnuts, sweet potatoes (satsuma-imo, to be exact), grapes, persimmons... Today, we will be featuring a snack that goes wonderfully well with strongly brewed houji-cha.

It's called Dorayaki, and it's kind of like a Whoopie pie - sweet bean paste/chestnut paste/whipped cream sandwiched between two slices of honey cake (or pancakes). It's nothing fancy like most kashis, but there's something comforting about a plain old dorayaki and a cup of hot hot tea. Our version uses a sweet potato paste that is so rich and delicious, it's even great on toast. Why not make one today and have a autumn little tea party?

Sweet Potato Dorayaki

Sweet Potato Paste
1 small sweet potato* (about 250g boiled)
1 tbsp unsalted butter
4 tbsp sugar
2 tbsp heavy cream

pancake mix (or, if you're feeling ambitious, make your own dorayaki skin!)

1. Peel & cut sweet potato into 1-inch cubes and boil until a fork easily goes through the flesh. Drain, then mash with butter and sugar. Push the mash through a chinois to make a smooth puree.
2. Mix in enough heavy cream to make a easy-to-spread paste. Set aside.
3. Prepare your pancake mix according to box directions, and add a little honey. Traditionall, dorayaki skin contains mirin too, but pancakes are an easy substitute.
4. Once your pancakes are cooled, slather on some paste and enjoy with a cup of houji-cha. Or, cut out little circles and make dainty little dorayakis - they're perfect for afternoon tea!