Pandan Dorayaki with Coconut Milk Custard – Recipe

I made pandan dorayaki because I love both the Japanese pancake dessert and my South-East Asian flavours. And I'm a sucker for pancakes and custard.

My easy dorayaki recipe makes 7–8 dorayaki altogether, depending on how big you make each individual pancake. If you want plain pancakes, just omit the pandan paste.

You can also check out my 'at a glance' video tutorial on YouTube:

Ready? Let's go.

Ingredients for Custard:

280ml coconut milk
2 pandan leaves, torn and knotted up
35g custard powder
40g caster sugar
Pinch of salt

Ingredients for Pancakes:

145g self-raising flour
2 tbsp caster sugar
Pinch of salt
2 eggs
1 tbsp honey
100ml milk
A few drops pandan paste
Oil for cooking


1. In a small pan, simmer the coconut milk and pandan leaves together for two minutes.

2. Take off the heat, leave to cool completely, and remove the pandan leaves (give them a squeeze to get all the coconut milk out before discarding them).

3. Whisk the cooled coconut milk with the rest of the custard ingredients, and then stir over a low to medium heat until super thick like a paste.

3. Scoop the custard into a bowl, cover with clingfilm to prevent a skin forming, and cool completely before popping in the fridge overnight.

4. In a separate bowl, add the dry ingredients and make a well in the centre. Add the eggs and honey, and then gradually whisk in the milk until you have a smooth batter. Then stir in the pandan paste.

5. Heat a nonstick frying pan over a low to medium heat with a dash of oil, then completely wipe the oil off with kitchen paper (this is very important to achieve evenly brown pancakes).

6. Dollop the pancake batter into the pan (about 2 tbsp / one ice cream scoop full). When the surface is all bubbly (after about a minute), flip over and cook for another 30 seconds.

7. Turn the pancake out onto a wire rack and cover with some damp kitchen paper to stop it from drying out, and repeat with the rest of the batter.

8. Tip the set custard into another bowl and beat to loosen it back up into a very thick paste.

9. Sandwich some of your coconut custard between two pancakes, and squeeze the edges a little more firmly than the centre to help seal them and get that classic dorayaki shape.

10. Serve immediately, or store in the fridge for a couple of days.

Enjoy, and have fun.


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