Saturday, 9 November 2013

Japanese Milky Madeleines

These simple better cakes are a classic Western-influenced treat in Japan.  They are perfect for afternoon tea, paired with your favourite hot beverage.

It was another Saturday afternoon that I was alone at home again.  My hubby flew off to KL early in the morning to attend his colleague’s wedding and the boys were in church.

I wanted to bake something for boys to eat before they go church.  So I decided to try out Okashi’s Japanese Milky Madeleines.

This is a Japanese version of Madeleines.  It is lighter and not so buttery like the French Madeleins and they’re baked in the paper cups instead of shell shape mold.

The cake is milky and has strong honey fragrant.  It’s more on the sweet side so I’ve reduced quite a bit of sugar.  I think it can still be reduced a little bit more if you’re not on the sweet side. 

 Overall I’m happy with the cake.  The recipe is for 18 cupcakes.  But I only managed to make 12.  The cakes were all gone before the boys stepped out of the house.

My greatness fulfilment is hearing my 2 boys said, “Mum, the cakes are so yummy.  Can make some more?” and my reply was, "Sure! I'm happy to do it."


120g               Pastry flour or top flour
20g                 Rice flour or corn flour
15g                 Milk powder
½ tsp               Baking powder
15g                 Honey
1 tbsp              Hot water
100g               Unsalted butter
50g                 Double (heavy) cream (45% fat)
1 tsp                Vanilla extract
140g               Eggs
1 pinch           salt
150g               Japanese sugar (jo haku tou) or castor
                        sugar  (I reduced to 80g)


(1)Preheat oven to 170°C.  Line a muffin tray with paper cases.  Sift together flours, milk powder and baking powder.  Combine honey and hot water in a small bowl.

(2)Place butter, cream and vanilla in a heatproof bowl.  Place over a pot of simmering water and heat, stirring until butter is melted.  Set aside.

(3)In another heatproof bowl, beat eggs and salt with a whisk.  Add sugar and place the bowl over a pot of simmering water and mix well.  When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy.  Reduce speed to medium and continue beating for about 1 minute.  Add honey and mix well.

(4)Gently fold in flour mixture with a spatula.  Add cream and butter mixture and fold until just incorporated.

(5)Spoon batter into a piping bag fitted with 1-cm piping tip.  Pipe batter into the prepared baking tray (I skipped using piping bag.  Instead I just used a spoon to spoon the batter into the paper cases).  Bake for about 25 minutes until madeleines are light golden in colour.  Cool on a wire rack.

(6)Store madeleines in an airtight container at room temperature for up to 5 days, or up to 1 month in the freezer. 


I’m also contributing this recipe taken from Okashi, sweet treats made with Love by Keiko Ishida to Cook-Your-Book it is linked to Cook-Your-Books #6 hosted by Kitchen Flavours.

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years.  It’s time to get those books (or magazines) out of the shelves, and start to cook or bake.


  1. Hi Amy,
    Your madeleines looks very moist and soft. No wonder your they were gone real fast! I have not used Japanese sugar before, wondering if there is any difference at all with the regular caster sugar. Another winner recipe from this book!
    Thanks for linking with CYB!

  2. Hi Joyce, I didn't use the Japanese sugar, I used caster sugar instead.
    I like CYB! :D

  3. Hi Amy,
    Your madeleines are prefectly bake.
    Love how golden it looks!
    Was wondering can I bake it in the shell mould?

    1. Thanks Mui Mui
      I guess should be able to.
      Usually people identify shell shape as French Madeleines and cupcake is Japanese :D

  4. Hi Amy, I think these cakes looks yummy too! I have baked a few cakes from Okashi and so far love every one that I had tried.