Imagawayaki
Thin, soft dough envelopes handmade glutinous rice flour balls, red bean paste, and a cheese filling.
Ingredients
pancake mix
75 g
egg
1
water (Ingredient A)
80 ml
honey (Ingredient A)
1 tsp
glutinous rice flour (for shiratama dango)
40 g
water (for shiratama dango)
35~40 ml
store-bought red bean paste
10 g x 5
melted cheese
2 tsp x 5
vegetable oil (for mold)
to taste
Instructions
1
Preliminary Preparation
Make the mold. Cut thick paper to 2x30 cm, wrap it in aluminum foil, fasten with staples, and brush the interior generously with vegetable oil.
2
Make the Glutinous Rice Dough
Place the glutinous rice flour in a bowl, add the water little by little, and knead by hand to an appropriate firmness.
3
Make the Glutinous Rice Dough
Place the dough from Step 1 in your palm, roll it into 1 cm-diameter balls, and flatten with your fingers; repeat to make 15 pieces.
4
Make the Glutinous Rice Dough
Bring water to a boil, drop in the pieces from Step 2 and blanch until they float to the surface, then remove.
5
Make the Imagawayaki
Place the pancake mix in a bowl, pour in the combined Ingredient A, and whisk with a hand whisk until smooth and silky.
6
Make the Imagawayaki
Set the mold in a frying pan on low heat, then briefly turn off the heat. Pour the batter from Step 4 into the mold until about one-third full, turn the low heat back on, cover, and bake.
7
Make the Imagawayaki
When the batter puffs up and small holes open with a soft sizzling sound, add 10 g of red bean paste, 3 glutinous rice dough balls, or 2 tsp of cheese to each, then pour more batter in to fill the mold.
8
Make the Imagawayaki
Flip Step 6 with a spatula, cover, and bake for 2 minutes.
