Dorayaki (Red Bean & Mochi Filling)

Have you ever wondered what dorayaki tastes like, especially since it’s Doraemon’s favorite food?

Our version of this delectable treat features sweet and fluffy pancakes filled with a creamy red bean paste and a chewy, gooey mochi filling.

With our easy-to-follow recipe, you can now make your own dorayaki at home using simple ingredients and a nonstick frying pan. We’ve also included some secret tips to ensure that your pancakes come out perfectly cooked, without any burnt or uneven coloring.

Tips for making the perfect dorayaki pancakes

1. Flexibly adjust the amount of milk

Because different types of flour have varying abilities to absorb water, it may be necessary to adjust the amount of milk to achieve the desired batter texture. This step is particularly important if you are using measuring cups instead of a kitchen scale.

The ideal texture of a dorayaki batter is smooth and slightly thick, similar to pancake batter. It should be pourable but not runny, with the ability to hold its shape for a few seconds when dropped onto the pan and gradually spreading into a perfect circle.

You text the texture of the batter by drawing a figure 8 shape with the batter as it falls off the whisk. The ideal consistency is when the batter is smooth and shiny, and the figure 8 disappears into the batter after a few seconds.

If the batter is too thick, the figure 8 will be visible on the surface of the batter for longer than 10 seconds. When that happens, you may need to add some extra milk (1 tsp at a time) until the figure 8 gradually dissolves. If the batter is too runny, the 8 eight will disappear immediately. When that happens, blend in some extra flour until the batter reaches the desired consistency.

2. How to prevent the pancakes from sticking to the pan?

It might sound weird, but the pancakes always ended up sticking to the pan after I applied oil (refer to the “stuck to the pan” pancake in the picture below). So based on my experiences, you don’t need to add any oil to the dorayaki batter or brush any oil on the pan.

If you use a nonstick frying pan and ensure that you flip the pancake only after the bottom side is fully cooked, the pancake won’t stick to the pan.

3. How to make the pancakes evenly browned

Cool down the pan!!!! This is the most important lesson I learned after making a dozen of unevenly browned pancakes.

Cooling down the pan after making each pancake helps to regulate the temperature and prevent the pancake from burning. If the pan is too hot, the pancake may brown too quickly or unevenly.

To cool down the frying pan after making each pancake, you can fill a large pan with cold water and place it near the stove. After making each pancake, soak the bottom of the pan in the cold water for a minute until it feels cool to touch, and then wipe it dry with a clean towel. This will help ensure that the frying pan is evenly heated before pouring the batter for the next pancake.

4. Flip when 70% of the bubbles are broken

As the batter heats in the pan, bubbles will begin to form on the surface due to the baking soda in the batter. Like this:

Then the bubbles will gradually explode, like this:

If you flip the pancake now, you will get an undercooked pancake like this:

Now if you try to flip it back and cook it for a longer time, the center part will be browned but not the edge:

The best time to flip a pancake is when around 70% to 80% of the bubbles on the surface have burst. Then you will get a flawless and perfectly evenly browned pancake:

EQUIPMENT

• Kitchen scale (Ideally use a kitchen scale. I will also list measurements in cups and tablespoons)
• Mixing bowl and whisk
• Fine mesh strainer
• Nonstick frying pan
• Large pan (For cooling the frying pan.)
• Sport cap bottle (For pouring the dorayaki batter to the pan. You can also use a measuring cup with a spout.)
• Microwave, microwave-safe bowl and plastic food wrap (For making the mochi filling. It is optional.)
• Wire rack (For cooling the pancakes.)

INGREDIENTS

– Dorayaki Batter

• 2 large eggs (About 50g to 55g each without shell)
• 55 g granulated sugar (¼ cup)
• 75 g milk (⅓ cup; Can also use soymilk, coconut milk, oat milk, or even water)
• 20 g honey (1 tbsp + ½ tsp)
• 125 g cake flour (½ cup + ⅓ cup; Can also use all-purpose flour.)
• 2 g baking powder (½ tsp)

– Mochi & Red Bean Filling

• 60 g glutinous rice flour (½ cup)
• 15 g cornstarch (1 tbsp + 2 tsps)
• 25 g granulated sugar (1 tbsp + 2 tsps)
• 170 g milk (¾ cups; Can also use soymilk, coconut milk, oat milk … )
• 10 g unsalted butter (2 tsps)
• 150 g red bean paste

Step-by-step INSTRUCTIONS 

1. Combine eggs, honey, milk, and sugar in a mixing bowl, and whisk the mixture vigorously until it turns pale and creamy.

2. Add cake flour (or all purpose flour) and baking powder to the egg mixture, mix until just combined (do not overmix).

3. Pass the batter through a fine mesh strainer to remove any lumps. Using a whisk, scoop up some batter and allow it to drip back into the mixing bowl. The batter should fall in a smooth, continuous stream, forming a thin, straight line in the air. If the batter drips intermittently, you may need to add some extra milk (1 tsp at a time) to achieve the right consistency so that it drips continuously in a straight line.

4. You may transfer the dorayaki batter to a sport cap bottle using a funnel, which can make it more convenient to pour the batter onto the frying pan. However, this step is optional. After preparing the batter, refrigerate it for 30 minutes to allow it to rest.

5. While the dorayaki batter is resting, you may choose to prepare the mochi filling as an option. Traditional dorayaki is typically filled with red bean paste, but you can omit the mochi filling if you prefer.

6. To make the mochi filling: Add milk, cornstarch, sugar, and glutinous rice flour in a bowl. Stir with a whisk until the mixture is smooth. Pass the mixture through a fine mesh strainer to remove any lumps.

7. Cover the bowl with microwave-safe plastic food wrap, use a toothpick to poke about 12 holes on the food wrap. Microwave on 100% powder for 3 minutes (or steam the mixture over high heat for 30 minutes until fully cooked)  – Stick a toothpick into the middle of the mochi dough and if it comes out clean, the dough is fully cooked.

8. Put 10g butter on the top of the cooked mochi dough. Use a spatula or spoon to stir the the mochi dough until the butter is fully absorbed by the dough.

9. The dough can be quite sticky while still hot, so it’s best to avoid touching it with your hands. Cover the dough with plastic wrap and leave it aside until it is completely cooled to room temperature.

10. Fill a large pan (or your sink) with at least 3 inches of cold water before you begin cooking the pancakes. This will be used to cool down the hot frying pan during the cooking process.

11. Heat a nonstick frying pan over medium low heat for 2 minutes. (For reference, I set my stovetop to level 4 out of 10.)

12. To form the pancake, pour the batter from the bottle or a ⅓ cup measuring cup with a spout onto the center of the nonstick frying pan, creating a circle that is about 3 inches in diameter. Keep the bottle or cup centered above the pan without moving it around, and let the batter drip down in a straight line to naturally form the pancake.

13. Cook over medium low heat until bubbles form on the surface, wait until 70% of the bubbles are broken, then flip over the pancake and cook the other side for 30 seconds.

14. Remove the pancake from the pan and let cool on a wire rack with the smooth side facing up.

15. After cooking each pancake, place the bottom of the frying pan in the cold water for 30 seconds to cool it down. Dry the frying pan completely with a kitchen towel before continuing to make the remaining pancakes. This recipe yields approximately 6 pancakes, which will make 3 dorayakis. If you want to make more, you can double the recipe.

16. Now the mochi dough should have been cooled to room temperature. Knead the mochi dough by stretching and folding it for about 5 minutes, until you can pull it as long as your forearm (about 10 inches). 

17. Divide the mochi dough into 3 equal portions. To prevent it from sticking, wrap a rolling pin with plastic food wrap. Use the rolling pin to flatten each portion into a circle that is the same size as the pancakes.

18. Spread a layer of red bean paste onto the ugly side of one pancake, cover with a sheet of flattened mochi filling, and top with another pancake to create a sandwich. Repeat with the remaining pancakes and filling.

19. Enjoy with hot tea.

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