Mini Dorayaki
Made with rice flour for a soft, chewy texture, the mini gong luo bing is sandwiched with red bean ice cream and served.
Ingredients
gorgon fruit powder
80 g
rice flour (glutinous rice flour)
20 g
egg
1
granulated sugar
1 tbsp
soy sauce
1/4 tsp
water
2 tbsp
mirin
2 tsp
store-bought vanilla ice cream
250 g
store-bought cooked adzuki beans
50 g
Instructions
1
Make the batter
Add ingredients A (egg, granulated sugar, soy sauce, water, mirin) to a bowl, and mix thoroughly with a whisk.
2
Make the batter
In a separate bowl, combine gorgon fruit powder and rice flour, make a well in the center, add the mixture from step 1, and stir roughly with a rubber spatula.
3
Pan-fry in a skillet
Heat a skillet, then temporarily turn off the heat. Pour 1/8 of the batter from step 2 into the pan to form a 6.5cm diameter circle, then fry over low heat.
4
Pan-fry in a skillet
When small holes appear on the surface with a popping sound, flip and fry for 30 seconds, then peel off the parchment paper. Repeat the process with the remaining batter.
5
Final assembly
Mix the store-bought vanilla ice cream and cooked adzuki beans to make red bean ice cream, then sandwich it between the mini dorayaki from step 4.
