Glutinous Rice Dorayaki
Dorayaki made with glutinous rice flour for a chewier texture, filled with red bean paste and sugar-simmered chestnuts.
Ingredients
egg yolk
1 (about 20 g)
honey
13 g
soy sauce
2 g
mirin (sweet cooking wine)
2 g
salad oil
6 g
milk
30 g
cake flour
10 g
glutinous rice flour
15 g
baking powder
2 g
brown sugar
30 g
smooth red bean paste (see p. 35)
180 g
egg white
1 (about 30 g)
chunky red bean paste (see p. 34)
180 g
candied chestnuts (cut into 1 cm cubes)
6
Instructions
1
Make the batter
Combine the egg yolk with the wet seasonings (honey, soy sauce, and mirin), salad oil, and milk. Sift the combined dry ingredients (cake flour, glutinous rice flour, and baking powder) into the mixture and fold gently. Whip the egg white with the brown sugar until stiff peaks form to make a meringue, then fold it into the batter.
2
Cook and assemble
Pan-fry small rounds of the batter into thin pancake sheets. Allow the pancake sheets to cool, then sandwich the chunky red bean paste and the diced candied chestnuts between two sheets to form the dorayaki.
