Dorayaki is a traditional Japanese sweet dish which consists of a sweet filling (usually red bean paste) sandwiched between two pancakes. Why have I never heard of this before? And if I've only just discovered this, what other amazing things am I missing out on?
I could not find any vegan friendly versions of red bean dorayaki, so I made up my own based on this recipe I found from GinsKitchen.
Vegan Red Bean (Adzuki Bean) Dorayaki
- 1 cup uncooked red bean
- 3 cups water
- 3/4 cup light brown sugar (if you don't want it too sweet, you can omit the sugar or add in less)
- 120g (1 cup) all purpose flour (i.e. plain flour)
- 95g granulated sugar (I used Low GI cane sugar. These pancakes were very sweet. Next time I'll only add about half the sugar)
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon mirin (Japanese seasoning)
- ½ teaspoon baking powder
- Egg replacer for 2 eggs
- ½ cup water
- Soak beans for at least 3 hours or preferably overnight.
- Heat adzuki beans in a pot with 3 cups of water. When they come to a boil, turn the heat down to low and simmer until the beans are soft. If necessary, add water so that the beans are always covered. Skim off any foam that appears on the surface
- When the beans are soft enough to break between your fingers, drain them in a colander.
- Return the beans to the pot again and mix in the sugar.
- Process beans in a food processor until you get the consistency of paste
- Whisk egg replacer with sugar and agave in a mixing bowl.
- Combine flour and baking powder and add sifted flour in the wet ingredients gradually.
Slowly add water while whisking until smooth (add water a little by little until the mixture is slightly runny).
- Drop small ladles full on a lightly oiled fry pan to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until brown.
- Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich. Slightly press the edges.