Ingredients
– 150g Cake Flour
– 2 Eggs
– 90g Fresh Milk
– 80g Granulated Sugar
– 1 tbsp Matchazuki Medium Grade Matcha Powder
– 85g White Chocolate
– 50g Unsalted Butter
– 2 tsp Baking Powder
– 200g Unsalted Whipping Cream
– Red Beans (as desired, for topping)

Instructions
1. Prepare the Waffle Batter:
– Melt the unsalted butter and white chocolate together in the microwave for about 40 seconds. Stir until fully combined, then add the granulated sugar and allow the mixture to cool slightly.
– Beat the eggs into the melted butter and chocolate mixture until fully incorporated.
– Sift the cake flour, Matchazuki matcha powder, and baking powder into the wet ingredients, ensuring no lumps remain. Gradually mix in the fresh milk until the batter is smooth. Let it rest for about 15 minutes.
2. Cook the Waffles:
– Preheat the waffle maker and lightly grease it with butter.
– Spoon the batter into the waffle maker and cook for 1-2 minutes, or until golden and crispy. Remove the waffles and place them on a wire rack to cool.
3. Prepare the Anko Whipping Cream:
– In a separate bowl, whip the unsalted whipping cream until stiff peaks form.
4. Assemble the Waffle Cake:
– Once the waffles are cool, place one waffle on a plate, and spread a generous amount of whipped cream on top.
– Add a layer of red bean paste (anko) to your liking.
– Place another waffle on top to create a sandwich. Wrap the assembled waffle cake in plastic wrap or foil and refrigerate for 30 minutes to allow the cream to set.
5. Serve:
– After chilling, slice the waffle cake and serve. Enjoy the soft, chewy waffle combined with the light, fluffy whipped cream and the sweet, earthy contrast of the red bean paste.