Yesterday I posted about some homemade Dorayaki and I promised I’d post the recipe so here it is 🙂
What you will need:
What to do
1. Measure out your azuki beans ( I used 150 grams and ended up with a lot of anko! )
2. Measure out the same weight in sugar ( I used icing sugar, for no reason other than i had boxes of icing sugar that need using. It didn’t impact the taste or texture of the anko.)
3. Soak your azuki beans over night in three times their volume of water.
4. After 24 hours fill a saucepan with the azuki beans and enough water to cover them, bring to the boil.
5. Once the water is boiling, drain the azuki beans and rinse with cold water. Repeat again. This removes the bitter taste.
6. Now place beans back in the pan, put on lid and cover with just enough water to cover beans, cook on a gentle simmer for about an hour or until the beans can be easily crushed with your fingers. (Don’t burn yourself!)
7. Drain the beans.
8. If you want smooth, jam like anko now is the time to add the beans to a blender. Slowly add water to the beans in the blender until you have a slightly watery paste ( it will thicken up after the next few stages.) If you don’t want jam like anko jump to the next step.
9. Add the paste/beans back to the pan, put on a low heat and add your sugar one third at a time while continually mixing.
10. You will eventually end up with a sweet paste that can be stored in the fridge for about 2/3 days or frozen in portions.
Anko goes great in Dorayaki, ice cream and most other deserts 🙂
What you will need:
• 1 cup Cake flour ( I used self raising because that’s all I had and the pancakes ended up being a little too thick.)
• 2/3 cup of sugar.
• 3 tablespoons water.
• 2 large / 3 medium eggs.
• 1/2 teaspoon of baking powder ( leave out if you use self raisin flour.)
• Vegetable oil for frying.
• Frying pan or griddle.
What to do:
1. Put the eggs into a mixing bowl and give a quick mix to blend the yolk and whites.
2. Add the sugar slowly while stirring to incorporate into the eggs.
3. If using baking soda mix into water and add to the egg mixture.
4. Sift flour into egg mixture and mix til there are no lumps. ( Be careful not to overmix! )
5. Cover bowl with clingfilm and leave in the fridge for half an hour.
6. After half an hour, heat up your pan ( or griddle), add a small amount of oil and using kitchen tongs and a paper towel spread the oil and remove excess.
7. Add mixture to the pan as you would normal pancakes until your desires width is achieved. ( Dorayaki pancakes are normally 4/5 inches in diameter.)
8. When small bubbles appear in the batter flip over. Once both sides are evenly browned put onto a plate and continue until all of the batter is used.
9. Take a pancake and place a teaspoon ( or more if you’re adventurous) of anko in the centre. Place another pancake on top and press the edges together to seal.
Here are my CuteZCute Dorayaki 🙂