Dorayaki [Soft and Sweet Afternoon Tea]


Doraemon's favourite food for afternoon tea today - Dorayaki (銅鑼焼き). I made the original version with sweet red bean filling leftover from making steamed buns the other day. Most of my pancakes did not have perfect round shape like store-bought, but who cares? Home-made and home-ate. J (30 months) said "Mama, dora...yaki nice" he paused a second, perhaps he was thinking "Is it yaki or yucky?"


The batter recipe is adapted from kasutera recipe, I added some oil to prevent it from sticking on the pan. Also, honey gives nice touch to the lovely brown colour pancakes.

Ingredients (makes 20 pieces pancake, 10 servings):
100gm cake flour
½ tsp baking soda
60gm caster sugar
1 tbsp honey
2 no. large eggs
½ tbsp cooking oil
½ tsp vanilla essence
3 tbsp fresh milk
1½ cup sweet red bean

  1. In a medium bowl, beat eggs together with sugar until light and fluffy.
  2. Stir in oil, milk and vanilla. Mix well. Then, sift and fold in flour and baking soda.
  3. Heat a non-stick pan, transfer two tablespoons (I used a small ladle) of batter onto the pan. Let it spread slightly to make a circle about 8cm in diameter.
  4. Flip over once the bottom side is browned. Cook another side for few seconds until it is lightly browned.
  5. Assemble: Place a tablespoonful of red bean paste in the middle of a pancake, cover the filling with another pancake and press gentle with palm to spread out the red bean a little.


This is a revised post, dorayaki recipe first posted on MK on 30 Jan 2007.

Comments :

15 comments to “Dorayaki [Soft and Sweet Afternoon Tea]”
alison said...

looks gorgeous,i like the recipe and the wonderful pics!

Jess @ Bakericious said...

Lydia,hahaha...I was laughing when saw the "yucky". The dorayaki looks delicious, I like the skin color, so nice :).

Joudie's Mood Food said...

I cant wait to make this. I have never heard of this before. Looks and sounds so good.

Jeannie said...

These are very popular here, my boys love to buy them whenever they saw it... now I can learn to make them:) Thanks for sharing!

Anonymous said...

Hi Lynda, What can i put io sweet red beans. I never heard of it.

lena said...

hi lydia, i do frequent your blog quite often being a silent reader and i just started blogging not too long. You have got a wonderful blog here and would like to let you know that you have got an award from me. Check out my blog. Thanks.

babe_kl said...

It's my boiboi's fave, thanks for sharing the recipe

Cooking Gallery said...

I love dorayaki. I tried making some a year ago and they didn't turn out as good as yours ;)!

AngieYHL said...

Lydia, I love all the food you prepared. Well done

Workers Compensation said...

sigh the blue machine cat in the cartoon gonna be so happy if he born in your home

Personal Injury Lawyers said...

Lydia i hope can see more pics about the process how you make them. i love your blog so so so much

Lydia said...

Dear all, thanks for dropped by.

Anonymous asking about the filling, other than red bean you can put try Custard Cream, Blueberry Jam, etc. Actually sweet red bean is very easy to prepare, simply boil the red bean until very soft then add in sugar to taste. Cook further until liquid is reduced. Cool and ready to use.

Jenny said...

Hi there.. you have an amazing blog!! I wanna ask how do you make the 2 pieces of pancake stick together so nicely at the sides and the filing so neatly tucked into the looks impossible to me.. In addition, hope u can kindly share the measurements about how to make the red bean paste! I am living in USA now and it is impossible to get red bean paste. Thanks in advance!

Lydia said...

Hi Jenny,
Thanks for the compliment.
To make pancake sticking nicely at the edges, you need to assemble while they are still warm then press to seal.

For the red bean paste, I dont have the measurement, I usually cooked by eyes. This is how I cook: rinse red bean, soak in the water for few hours (to shorten the cooking time). Then add water (1 part beans, 2-2 parts water - just a guide), bring to boil then simmer. I prefer to use slow cooker for this. Check every 30 minutes or so, add HOT water if necessary. Once the beans are softened/mush, add sugar to taste. Then continue to cook till paste stage.

I like to cook a big pot, then divide into small portions and keep in the freezer. It is good for:
- Bread/steamed bun's filling
- For making cake / matcha rolled cake with red bean
- Red bean soup (add water) with dumpling - "tang yuan"

All the best!

Anonymous said...

Hi Lydia

This the recipe I have been looking for. Tried the recipe and it taste yummy delicious.
My gal loved it.
Thanks for sharing!

Jessie Oi

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