Dorayaki are delicious snacks that can be enjoyed for any meal of the day. They are usually treated as a dessert in Japan because they are quite sweet. Dorayaki are simply pancake and red bean sandwiches. I have also had some filled with a custard-like cream which are also delicious. I've always gotten them made fresh from a food stand with my grandma and grandpa as a treat when I was younger. I've finally found a great homemade recipe for gluten=free and vegan dorayaki that are more wholesome! I would totally eat these for breakfast and feel no shame! The pancakes I made are just made like a traditional pancake: on a skillet. There are special cake moulds you can purchase to shape dorayaki into various things...like fish. These fish-shaped cakes are referred to as taiyaki. They're pretty cute. The filling I made is a sweet jam of sorts made out of azuki beans. These beans are the same ones that I used in my onigiri recipe. They are so versatile! I've found, while working with beans in sweet recipes, that adding a bright flavor can help bring everything together. I love adding orange to red beans. I think the bright and sweet fragrance helps to liven up the beans and add some depth to them. Traditionally, red bean paste (tsubu-an) is made with a ton of white sugar. I'm not a fan of one-note desserts. Anything that is too sweet is inedible in my book, so I try to dial back sweeteners and add in other flavors for interest. I usually dial back the sugar that's called for in any dessert recipe by up to half and I can't say I notice any decrease in quality of taste. Sometimes, I can't do this, if I'm making icing for example. However, there are always other types of sweeteners that are great substitutes for sugar...but that's for another post! ^_^ I loved the earthy taste of these dorayaki. I added orange zest and juice to both the cakes and the filling to compliment and balance the red beans. I loved the fragrance of the batter as it cooked! Never underestimate the power of aromatherapy! If you aren't too keen on azuki beans, try using any other jam of your choice. You can also put nut butter in between the cakes...how could that be bad? If you don't care for orange, or want to mix it up, try adding in lemon zest, apple juice, cinnamon, pumpkin, or any other feel-good flavor you can think of. Hmm...pumpkin spice dorayaki...that just might be my next post! =D So, like I said, try these little guys out for your next after school/after gym/after sleeping snack and then maybe for dessert later in the day... ;) Multi-purpose foods rock. Homemade DorayakiYield: about 5 assembled cakes (2 pancakes each) Cake recipe adapted from Kansha by Elizabeth Andoh Ingredients Cake
* Alternately, you may use 1/4 cup more gluten-free all purpose flour in place of the millet and tapioca, though this may change the consistency a bit. It may be more dense. Instructions
Tsubu-An (Red Bean Jam) Yield: a little more than 1 cup Ingredients
Instructions
MoFo is almost over...I think I have 1 more surprise for you all. Thank you for reading and check back often! 9/29/2014 10:28:26 am
These are really cute. They remind me of the pikelets and jam my mum would make when I was little.
Jessica Weidman
10/6/2014 04:42:35 am
Aw thank you! Glad you liked! Thanks for reading! :)
jojo
10/5/2014 09:23:38 pm
These look yum but I am not gluten free can I just use normal flour? Thanks
Jessica Weidman
10/6/2014 04:41:57 am
Yes absolutely! I adapted these from a recipe that wasn't gluten free so you can definitely substitute out all purpose flour or cake flour. I hope you give it a try! :) 10/12/2014 12:49:16 pm
I love Taiyaki and I have almost bought the fish mold online. I agree about white sugar and use coconut sugar like you do :) I love the Kansha cookbook too :)
Estella
1/26/2016 11:29:26 pm
could arrowroot powder be a substitute for the yuzu starch?
jess
1/28/2016 05:50:30 pm
yes! absolutely. I often substitute arrowroot if I need to.
Brooke
5/29/2016 12:08:30 am
You have NO idea how happy finding this recipe has made me! I wish I had all these ingredients to make it right now, but alas, I need to wait till the store opens tomorrow. Comments are closed.
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I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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