From earthy matcha and creamy cheese to rich Mao Shan Wang durian, Sunshine Bakeries’ Japanese-inspired pancake range delivers an irresistible combination of flavour, texture and affordability.
I have always enjoyed dorayaki, the traditional Japanese treat featuring two soft, fluffy pancakes sandwiching a sweet filling. There is something wonderfully comforting about its simplicity.
So when Singapore’s homegrown Sunshine Bakeries introduced its new dorayaki range, I was naturally curious to discover how these supermarket versions would compare with those served at Japanese bakeries and speciality cafes.
Having tasted all five flavours, I must say Sunshine has produced a winner. And the standout, without question, is its latest limited-edition Mao Shan Wang Durian creation.
Launched on August 21, 2026, the original range featured four flavours — Uji Matcha, Azuki Red Bean, Cheese and Taro — priced at S$2 each.
The subsequent introduction of Mao Shan Wang Durian at S$3 represents a clever move by Sunshine, combining Singaporeans’ enduring love for premium durian with the growing popularity of Japanese-inspired snacks.
It also demonstrates how a familiar Japanese confection can be successfully adapted to local tastes without losing its original character.
The inspiration behind the range is the Japanese expression Hotto, Hito Yasumi!, meaning “take a little moment”.
And that is precisely what these individually wrapped treats encourage — a brief, pleasurable break from the day’s routine.
What impressed me immediately was the texture of the pancakes.
Made with Hokkaido milk, the two golden layers are wonderfully soft, fluffy and moist. They have a delicate, almost pillowy consistency that makes every bite enjoyable.
Packaged pancakes can sometimes be disappointingly dry, dense or rubbery. Sunshine has largely avoided these problems.
The Hokkaido milk contributes a gentle sweetness and creamy undertone, complementing the fillings without overpowering them.
Importantly, the pancakes are substantial enough to hold the generous fillings while remaining light on the palate.
But the real star is undoubtedly the Mao Shan Wang Durian.
Being familiar with the fruit’s distinctive taste and aroma, I was particularly interested in whether a commercially packaged dorayaki could capture the character of genuine Mao Shan Wang.
The answer was pleasantly surprising.
The moment I opened the packet, that unmistakable durian fragrance greeted me.
Inside was a thick, creamy filling made with real Mao Shan Wang pulp, delivering the fruit’s characteristic bittersweet richness.
What I particularly appreciated was that the filling did not taste excessively sugary.
Too many durian-flavoured commercial desserts rely on sweetness to compensate for a lack of authentic fruit character.
Here, the natural intensity of the durian comes through, while the mild sweetness of the Hokkaido milk pancakes provides a pleasing counterbalance.
The contrast between the soft exterior and luscious filling makes this an especially satisfying treat.
At S$3, it offers an accessible taste of premium durian indulgence without requiring a visit to a speciality dessert cafe.
Of course, the other four flavours deserve attention too.
Uji Matcha has a distinctly Japanese personality. Its earthy flavour and gentle bitterness provide a welcome contrast to the sweet pancakes.
I liked how the matcha character remained noticeable rather than disappearing beneath excessive sugar. It is a good choice for those who prefer their desserts less sweet.
Azuki Red Bean is perhaps the most traditional flavour in the collection.
Its smooth, mildly sweet red bean filling works beautifully with the soft pancakes, delivering the comforting taste associated with classic Japanese dorayaki.
There is nothing particularly adventurous about it, but that is precisely its appeal. Sometimes, familiar flavours executed well are more satisfying than elaborate innovations.
Cheese was another personal favourite.
The filling is creamy, slightly savoury and delicately sweet, creating an interesting balance that distinguishes it from conventional dessert flavours.
The subtle savouriness cuts through the sweetness of the pancakes, making it particularly enjoyable with tea or coffee.
I would happily reach for this one again.
Taro, meanwhile, offers a richer, more dessert-like experience.
Its thick, smooth filling carries the familiar sweetness and comforting character of taro, a flavour already popular in Asian pastries, drinks and desserts.
Although slightly more indulgent than the red bean or matcha versions, it remains enjoyable without becoming overwhelming.
What makes Sunshine’s range particularly successful is that each flavour has a distinct identity.
The matcha appeals to those seeking earthy sophistication, red bean offers traditional comfort, cheese delivers a sweet-savoury surprise, taro provides creamy indulgence and Mao Shan Wang brings a bold Singaporean personality.
There is also a practical advantage.
Individually wrapped and available at supermarkets, hypermarkets and convenience stores islandwide, these dorayakis are convenient for office breaks, school lunchboxes, afternoon tea or an occasional sweet craving.
The S$2 price for the regular flavours makes them affordable everyday treats, while the S$3 durian edition feels like a worthwhile premium upgrade.
Sunshine deserves credit for recognising that consumers increasingly want convenient snacks without compromising too much on taste or texture.
My only disappointment? The Mao Shan Wang version is available for a limited period.
I would certainly welcome its inclusion in the permanent range.
Overall rating: 4.8/5.
A delightful collection that combines Japanese inspiration, Singaporean tastes and excellent value. Sunshine has shown that even an everyday packaged snack can deliver a genuinely satisfying dessert experience.
