When we arrived in Yufuin, a popular hot spring resort near Beppu (another much larger and more developed hot spring resort in Kyushu), we had no idea what we would encounter in this little resort town. Soon after we started walking on the main street, we realized we were in a food paradise. From Korokke (croquettes) to green tea pudding, there were endless savory and sweet food options in shops lining both sides of the street. There were plenty of good eats, but there was one special sweet that kept us coming back for more – Purin Dora (ぷりんどら) or Dorayaki with Purin (Japanese custard pudding). So today I’m sharing the re-creation of this dessert masterpiece.
What is Purin Dora?
Purin Dora is a delicious treat which combines Purin (Japanese custard pudding/no-bake Creme Caramel) and Dorayaki (red bean filling pancakes). It was first created by Kikuya (お菓子の菊家), a confectionery store established in 1956 in Oita Prefecture. The original Purin Dora consists of maple syrup flavored pancakes sandwiching the Japanese custard pudding. The rich buttery caramel from the custard pudding gives a nice accent to the creamy and sweet pudding. The original version has a small amount of custard cream (pastry cream) on top and bottom of the custard pudding. Initially, I was thinking about adding fresh whipped cream or my homemade custard cream inside the pancake, but after tasting my version of Purin Dora, I concluded that it’s not necessary. It’s already sweet as it is, and custard pudding is milky and rich from the eggs, milk, and heavy cream. The slight salty bitterness from the caramel balances out the sweetness of pancakes and custard really well. Biting into the soft custardy filling and the fluffy pancakes all together is such an unforgettable experience!
Making Purin Dora at Home
Frankly speaking, making this dessert at home involve 2 days or one stretching day with a break in between. Okay, before you turn away, I want to assure you that despite the length of time, the purin dora-making affair is not at all complicated. The process involves two parts: The first part is to make Purin (Custard Pudding). Basically, it’ll be my NO BAKE Creme Caramel with less liquid, so the Purin is firmer and works better for Purin Dora. The second part is to make Dorayaki. It’s just like making pancakes, the only difference is we have to cook on a much lower heat because the honey in the pancake batter can burn easily. To get that characteristic golden brown surface on dorayaki, you need to practice patience and be extra gentle. Don’t worry, I’ll show you some tips on the step by step recipes below.
Helpful Notes for Making Purin Dora
Making Purin
Purin is made with gelatin, and I highly recommend using this gelatin sheet. To counter the sweetness, I like my caramel to be a have a stronger bitter note (and darker) so the flavor is much more balanced. I use 4-oz ramekins to make my purin. I bought mine from Daiso (a Japanese dollar store) over 10 years ago.
Making Dorayaki
Most importantly, you want to be familiar with the working of your stove and frying pan, and then use a timer to assist you on when to flip the pancakes. To make equal size pancakes, pre-measure the batter (I use a 1/4-cup measuring cup). It’s not necessary, but I recommend using this small offset spatula. It is REALLY helpful when you want to insert the spatula between batter and frying pan around the edges without making any scratches. And if you do use the offset spatula, make sure to keep the spatula clean with a damp towel so the dorayaki surface will be nice and smooth.
Assemble Purin Dora
Purin might be hard to pop out of the ramekin. Run the toothpick around the edges and tilt to allow air around the edges. If you don’t want all the caramel sauce to come out, you can first pop the purin out and drain the caramel on a plate, then transfer the purin onto the dorayaki. I don’t mind at all if the caramel sauce is all over my dorayaki. See the pictures of my purin dora for proof!
Enjoy Purin Dora
This dessert is definitely not one of those quick and easy recipes, but Yufuin is also not an easy place for many of us to get to. If you have tried Purin Dora in Yufuin, or if you have tasted my Purin Dora once, I know you would keep making this again and again. The surprising pair of spongy pancake and smooth silky custard drowned in caramel sauce offers you an absolute euphoric sensation. Mr. JOC was in heaven when I was testing the recipe several times. Hope you enjoy this ultimate combination of Japanese and western dessert!
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