That makes me happy.
That and this.
Okay, so, it’s not entirely as elegant as the authentic version but it works.
What could it be? DORAYAKI! (
door-a-ya-key )
I was toying around yesterday afternoon in my kitchen after I made out bills, did some chores, etc. and came up with a satisfying recipe. The pancakes came out fluffy but not overly so which is how its supposed to be. You don’t want to have a mouthful of pancake when you eat these as you’re going to be eating two nor do you want them to be HUGE. They’re about the size of a teacup saucer, roughly 3-4” in diameter. They cook up very fast and if you aren’t using a nonstick pan, please oil very well because they will stick.
Not only is this a gluten free version, but it also is low in fat and healthier due to all the different flours utilized. As I said, I was toying around so I used a little this little that to get the texture I want. That and different combinations of flours give different results. If you’re a gluten free baker, you would already be knowledgeable about this factor. I didn’t add xanthan gum because I wasn’t certain I needed it but maybe the next time I recreate the recipe, I’ll add it in and see if the texture is different. Maybe it’ll give a little moisture, too, since the cake was a little dry. Either that or it needs less cooking time.
In Japan, their aspect of confectionary is different from our own as is most of Asia in the long run. Instead of “cake” being filled with sweet pastry cream or jelly, dorayaki are soft pancakes filled with anko AKA sweet adzuki (red bean) paste. In the Kansai region of Japan, dorayaki is known as mikasa and made slightly bigger. They are both eaten as a dessert but I like ‘em for breakfast. Because of the fiber in the teff flour that I used in combination with the besan and the bean paste, these babies will keep you full for a while. Think of them as the healthier jelly doughnut?
Anyway, it isn’t that difficult to make and it freezes well once thoroughly cooled off so make a bunch, pack ‘em, freeze ‘em, and then defrost whenever you want a grab and go breakfast or just an afternoon pick-me-up with some matcha or milk tea. Itadakimasu!
Dorayaki
The Batter
¼ cup teff flour
¼ cup besan (garbanzo bean flour)
¼ cup rice flour
2 tbsp cornstarch
2 tbsp tapioca starch
2 eggs
¼ cup sugar
3 tbsp sour cream
1 tsp baking powder
Mix all ingredients thoroughly and set aside for 30 minutes to allow the batter to rest. The starches need the resting period.
The Filling
½ cup adzuki beans/red beans, cooked
½ cup sugar
1 tsp light soy sauce or salt
Combine the ingredients by either mashing, mushing, or pureeing the ingredients in a food processor and then put in the refrigerator to settle while you go to make your pancakes.
Making pancakes, making pancakes..aaand done!
You should have 18 mini pancakes to make 9 sandwiches.
Once the pancakes have cooled, add a tablespoon of paste onto the one cake then get the other cake and smush it down gently, assuring that the filling gets evenly distributed.
If you happen to have any paste left over, eat it. It’s good for you.
So next week I’m thinking manju and since strawberry is the ingredient of the week for the menu swap, I have a few ideas to toy with.
1 Comment
J apanese cooking to me is like crack to a drug addict. No, seriously. Apparently anything from the Japanese culture seems to effect me by making me extremely happy. These days not much is keeping me smiling so I could use the extra shot of “ecstasy”. Aside cooking ala Japanese, my boyfriend - Phillip - shall be visiting me soon after my grandfather is situated in a nursing home and everything will hopefully perk up for a while. He’s coming over for my 20th birthday..gosh I’m going to finally exit my ‘teens’ and enter my years of..well, at this rate I have no idea. Hopefully on the road of becoming a nutritionist and the wife of a video game designer.
That makes me happy.
That and this.
Okay, so, it’s not entirely as elegant as the authentic version but it works.
What could it be? DORAYAKI! ( door-a-ya-key )
I was toying around yesterday afternoon in my kitchen after I made out bills, did some chores, etc. and came up with a satisfying recipe. The pancakes came out fluffy but not overly so which is how its supposed to be. You don’t want to have a mouthful of pancake when you eat these as you’re going to be eating two nor do you want them to be HUGE. They’re about the size of a teacup saucer, roughly 3-4” in diameter. They cook up very fast and if you aren’t using a nonstick pan, please oil very well because they will stick.
Not only is this a gluten free version, but it also is low in fat and healthier due to all the different flours utilized. As I said, I was toying around so I used a little this little that to get the texture I want. That and different combinations of flours give different results. If you’re a gluten free baker, you would already be knowledgeable about this factor. I didn’t add xanthan gum because I wasn’t certain I needed it but maybe the next time I recreate the recipe, I’ll add it in and see if the texture is different. Maybe it’ll give a little moisture, too, since the cake was a little dry. Either that or it needs less cooking time.
In Japan, their aspect of confectionary is different from our own as is most of Asia in the long run. Instead of “cake” being filled with sweet pastry cream or jelly, dorayaki are soft pancakes filled with anko AKA sweet adzuki (red bean) paste. In the Kansai region of Japan, dorayaki is known as mikasa and made slightly bigger. They are both eaten as a dessert but I like ‘em for breakfast. Because of the fiber in the teff flour that I used in combination with the besan and the bean paste, these babies will keep you full for a while. Think of them as the healthier jelly doughnut?
Anyway, it isn’t that difficult to make and it freezes well once thoroughly cooled off so make a bunch, pack ‘em, freeze ‘em, and then defrost whenever you want a grab and go breakfast or just an afternoon pick-me-up with some matcha or milk tea. Itadakimasu!
Dorayaki
The Batter
¼ cup teff flour
¼ cup besan (garbanzo bean flour)
¼ cup rice flour
2 tbsp cornstarch
2 tbsp tapioca starch
2 eggs
¼ cup sugar
3 tbsp sour cream
1 tsp baking powder
Mix all ingredients thoroughly and set aside for 30 minutes to allow the batter to rest. The starches need the resting period.
The Filling
½ cup adzuki beans/red beans, cooked
½ cup sugar
1 tsp light soy sauce or salt
Combine the ingredients by either mashing, mushing, or pureeing the ingredients in a food processor and then put in the refrigerator to settle while you go to make your pancakes.
Making pancakes, making pancakes..aaand done!
You should have 18 mini pancakes to make 9 sandwiches.
Once the pancakes have cooled, add a tablespoon of paste onto the one cake then get the other cake and smush it down gently, assuring that the filling gets evenly distributed.
If you happen to have any paste left over, eat it. It’s good for you.
So next week I’m thinking manju and since strawberry is the ingredient of the week for the menu swap, I have a few ideas to toy with.