Vegan Whole Wheat Dorayaki (Japanese Pancake with Azuki Bean + Black Sesame Filling)
Soft pancakes filled with sweet azuki bean paste, Dorayaki is a Japanese snack/dessert I love since a kid. Usually, it's not vegan. And since I became a vegan, why not make a vegan dorayaki? Oh, and I sneak in some whole wheat flour to make it more nutritious.
Prep Time15 minutesmins
Cook Time20 minutesmins
Resting10 minutesmins
Total Time45 minutesmins
Course: Dessert, Snack
Cuisine: Japanese, vegan
Keyword: Asian recipe, dairy-free, red bean, vegan, whole wheat
Add the canned sweetened red beans and cornstarch to a small pot. Mix them together and cook them over medium heat. Keep stiring at the same time until it's thickened.
Transfer the red bean paste into a bowl and let to cool down completely. Store it in the fridge while we make the other filling and pancakes.
To make the black sesame paste filling:
Add cornstarch, soy milk, and ground black sesame to a small pot. Mix them together.
Then cook the mixture over small heat. Stir in the sugar. Cook and keep stiring until the mixture thicken up. This filling will turn thicker very quick so make sure to pay attention to the texture. You don't need to cook too long.
Remove the pot from the heat and fold in the black sesame paste and coconut oil. You can add 1~2 Tbsp of ground black sesame or black sesame paste to make the whole flavor more rich.
Transfer the mixture to a small bowl and store it in the fridge.
To make the pancakes:
Sift flour, baking powder, baking soda, and icing sugar into a big bowl. Mix them together.
Make a hole in the middle and add the wet ingredients. Mix until all incorporate.
Cover the bowl with a cloth and let it sit for 10 minutes.
Place a non-stick pan over medium heat. Place your hand over the middle of the pan, about 5 cm above. If you feel the hot air coming to your palm, then it's ready.
Slightly oil the pan. Then add 2 Tbsp of the batter into the pan to make one small pancake. You can cook many at the same time depending on the size of your pan. Just make sure to save some room for fliping.
Cook the first side for 2~3 minutes until you see many bubbles on the pancakes. Flip and cook for another 30~60 seconds. Repeat to finish all the batter. This recipe will make 10 small 6-cm pancakes, so 5 dorayaki in total.
Let the cooked pancakes cool completely. Then your can scoop some azuki bean paste or black sesame paste filling onto one pancake and press another to sandwich the paste.
Video
Notes
Storage: Store in an air-tight container in the fridge for 3~5 days.