Recipe：Matcha Azuki Waffle

 

Description

This Matcha Azuki Waffle is a harmonious fusion of Japanese tradition and Western comfort.

Crafted with premium Uji matcha, the waffle batter offers a rich aroma and subtle bitterness that deepens as it crisps on the edges. Embedded within are tender, lightly sweetened azuki beans—each one a gentle contrast to the earthy green tea. The texture is delightfully dual: crisp on the outside, soft and chewy within. Visually striking with its jade hue and rustic grid, it’s perfect for breakfast, teatime, or as a thoughtful gift. By blending classic ingredients with a modern presentation, this waffle brings a refreshing twist to familiar flavors. A warm invitation for matcha lovers, azuki enthusiasts, and curious palates alike.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1： Ingredients (for 10 waffles)


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Ingredient Amount
Cake flour (or all-purpose flour) 200 g
Baking powder 2 tsp
Sugar 40 g
Matcha powder 1 tbsp
Eggs 2
Milk 200 ml
Unsalted melted butter 40 g
Sweetened azuki beans 80 g
Salt a pinch

 

2：How to Make the Batter & Add Azuki
Step Description
1 Mix dry ingredients In a bowl, combine flour, baking powder, matcha powder, sugar, and salt.
2 Mix wet ingredients In a separate bowl, beat the eggs, then add milk and melted butter. Mix well.
3 Combine batter Gradually add the wet mixture to the dry ingredients, stirring until smooth.
4 When to add azuki Once the batter is smooth, gently fold in a small amount of azuki beans. Do not overmix.
5 Cook Preheat the waffle maker, pour in the batter, and cook until golden and crisp.

 

3：Tips for Baking in the Oven
Tip Description
Preheat thoroughly Set the oven to 180–190°C (356–374°F) and preheat well to ensure even baking.
Grease the mold Lightly oil silicone or metal molds to prevent sticking.
Fill only 70–80% Pour batter up to 70–80% of the mold to allow room for rising.
Adjust baking time Bake for 15–20 minutes. It's done when the surface turns lightly golden.
Cool before unmolding Let it rest for 5 minutes before removing to keep the shape intact.