I’ve found, while working with beans in sweet recipes, that adding a bright flavor can help bring everything together. I love adding orange to red beans. I think the bright and sweet fragrance helps to liven up the beans and add some depth to them. Traditionally, red bean paste (tsubu-an) is made with a ton of white sugar. I’m not a fan of one-note desserts. Anything that is too sweet is inedible in my book, so I try to dial back sweeteners and add in other flavors for interest. I usually dial back the sugar that’s called for in any dessert recipe by up to half and I can’t say I notice any decrease in quality of taste. Sometimes, I can’t do this, if I’m making icing for example. However, there are always other types of sweeteners that are great substitutes for sugar…but that’s for another post! ^_^
I loved the earthy taste of these dorayaki. I added orange zest and juice to both the cakes and the filling to compliment and balance the red beans. I loved the fragrance of the batter as it cooked! Never underestimate the power of aromatherapy! If you aren’t too keen on azuki beans, try using any other jam of your choice. You can also put nut butter in between the cakes…how could that be bad?
If you don’t care for orange, or want to mix it up, try adding in lemon zest, apple juice, cinnamon, pumpkin, or any other feel-good flavor you can think of. Hmm…pumpkin spice dorayaki…that just might be my next post! =D
So, like I said, try these little guys out for your next after school/after gym/after sleeping snack and then maybe for dessert later in the day… 😉 Multi-purpose foods rock.
Yield: about 5 assembled cakes (2 pancakes each)
Cake recipe adapted from Kansha by Elizabeth Andoh
- 1/4 cup Gluten-free All Purpose Flour (I used Bob’s Red Mill)
- 2 Tb millet flour*
- 2 Tb tapioca starch*
- 2 Tb coconut sugar, opt.
- 2 tsp baking powder
- 1/3 cup non-dairy milk (I used cashew milk)
- 2 Tb maple syrup
- 1/4 tsp salt
- zest of 1 orange
- 1/4 tsp xanthan gum
* Alternately, you may use 1/4 cup more gluten-free all purpose flour in place of the millet and tapioca, though this may change the consistency a bit. It may be more dense.
- Whisk together all dry ingredients in a medium sized bowl until well combined.
- Zest the orange over the bowl and mix into the dry ingredients.
- Add all wet ingredients to the dry and whisk together well. Let sit for a minute to come together.
- Preheat a skillet lightly oiled (I used coconut) on medium-low heat for about a minute.
- Using a tablespoon measure, cook one spoonful of batter per cake on the skillet. These cooked up pretty quickly, about 1 minute per side, if that. Watch for bubbles and then flip once the edges seem cooked through.
- After all pancakes are cooked, place them on a plate to cool while you make the jam.
Tsubu-An (Red Bean Jam)
Yield: a little more than 1 cup
- 1 can azuki beans (I used Eden)
- 1/4 cup coconut sugar
- 2 Tb maple syrup
- juice of 1 orange
- 1/4 cup water + 2 Tb kuzu starch
- Dissolve the kuzu starch and water in a small dish or cup using a spoon or your fingers.
- Place all ingredients except the kuzu mixture into a food processor (this works best, but you can also use a blender and scrape down the sides often). Puree the mixture until mostly smooth, about 3 minutes.
- Place the bean mixture into a small saucepan and heat over medium-low flame. Add the dissolved kuzu to the pot and stir to combine with a rubber spatula.
- Continue to cook and stir often over medium-low heat until the jam thickens up, about 3-4 minutes. After the mixture is thickened, let the jam cool before using.
- To assemble the dorayaki, spread about 1 tsp of bean jam onto one pancake and sandwich with another. You will be able to make about 5 sandwiches, depending on how big your pancakes are. You can also try to make them larger, but you will get fewer completed dorayaki.
- I took my excess tsubu-an and jarred it for later! I had quite a bit left over, which is fine by me. I love to use it on toast or dip apples in it! ^_^
- Enjoy and have fun!!
MoFo is almost over…I think I have 1 more surprise for you all. Thank you for reading and check back often!