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Japanese Cake (Pinoy-Style) Recipe


  • 2 cups hotcake mix
  • 1 cup water
  • ube preserve / mango preserve / strawberry preserve


  • Prepare five 7″x2″ foil strips. Form into rings and set aside.
  • Heat skillet or griddle over medium-high heat then grease with shortening or vegetable oil.
  • Stir hotcake mix and water with fork or wire whisk until smooth.
  • Place prepared rings in the griddle pan.
  • Pour 2 tablespoons butter in each ring.
  • When edges begin to dry, top with ube or any preserve available then cover with a tablespoon of pancake mix.
  • Cook until brown then turn to cook the other side.