Dorayaki (Japanese Red Bean Pancake)

Dorayaki (Red Bean Pancake)

My whole family loves this Dorayaki,

favourite food of Doraemon). I've always thought that

it is difficult to make until I saw it from Nami from

Just One Cook Book . Thanks to Nami for sharing this recipe.

It is so easy to make and inexpensive.

You should try it out, my daughter and I

had great fun making it.

140g Caster Sugar (it is quite sweet, next try will lower to 120g).

4 Eggs (room temperature).

160g Flour and 1 tsp Baking Powder (shifted).

190g Red Bean Paste.

(Note : For Red Bean Paste, please follow this

recipe from my blog, just click here)

2tbsp Honey.

2tbsp Water.

Pour Caster Sugar, Eggs and Honey into bowl.

Beat until fluffy.

Pour in the Flour.

And mix well until combined.

Put into the fridge for 15 minutes.

After 15 minutes, take it out from the fridge and

pour 1 tbsp of water and mix well. Do not pour in

so much water. The texture of the batter should be

thicker than the normal pancake batter.

Oil your pan with kitchen paper towel.

The oil cannot be visible through naked eyes.

Medium fire.

Pour in the batter from 1 foot high.

Pancake should be 3 inches diameter.

To me, sizes depend on you.

Cook with medium fire.

Once you see the bubbles coming out,

flip it over to the side and cook further.

Remember, while you are cooking the pancake,

please do not go anywhere or do other things,

because your pancake will get burnt easily.

Once done, scoop it out and put into wire rack

and cover with kitchen towel.

I made around 13 pancakes.

Spread the Red Bean paste on top of the pancake

and then place another pancake on top.

My daughter said my Dorayaki has more Red Bean taste

compared to the outside ones. My husband and son said it is

delicious except that it is a bit sweet. My daughter is even going

to facebook her friend about it because she knows that

this friend particularly likes Dorayaki.

The above Doraemon handkerchief was gift from our

Japanese friend, Kikuo Ikegami to my children few years ago.

Red Bean Paste

Red Bean Paste

You can use this Red Bean Paste in a lot of desserts.

The following steps to show you how to make it.

150g Red Bean (wash and drain)

50g Caster Sugar.

Boil the Red Bean with 1.5 liter of water until the

Red Bean become soft with medium fire.

It takes around 1 hour.

Turn off the fire.

Drain all the water.

Pour the cooked Red Bean into the food processor and

process the Red Bean until fine or to your desired texture.

Pour back the Red Bean Paste into the pot and

cook again to dry the paste.

Look like this when it is dry.....do not cook too dry if

you wanted this Red Bean paste for your Dorayaki.

I find it cannot stick well to my pancake.

(Note : I have omitted oil when the recipe called for it,

Next time, I will pour in some oil.)

Let it cool.

If you wanted to use it another day, put into the freezer.

Pomegranate Cupcake

Pomegranate Cupcake

Check out this Pomegranate....heard that it has many health benefits.

Yummy, delicious and healthy.

I baked this in the morning for our breakfast and

at the same time, I wanted to try posting my entry to

Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011).

This is my first time doing so......!!! :) I am just like a small girl,

telling my family that I am so excited about it.

Today, I really been very busy....baked for breakfast

and cooked for lunch. Dinner??? No way, will be going out to

eat...need to rest to recharge my body to start work tomorrow.



170g self raising flour (shifted twice).

100g caster sugar.

1/2 teaspoon vanilla essence.

80g Pomegranate (cut into half, I prefer smaller size).

3 eggs (room temperature).

170g butter (room temperature).

Pour 1/2 tablespoon of flour into the Pomegranate.

Stir until combined. By doing so, the Pomegranate

will not be sinking to the bottom of your cupcake.


Place the paper cupcake into the baking tray

and don't forget to heat up your oven at 180 Degree Celsius.


Pour in all the ingredients (flour, sugar, vanilla essence,

pomegranate, egg and butter) into the mixing bowl.


Beat at low speed until pale and fluffy at around 2 minutes.

Then, increase the speed to medium speed and

beat further less than 3 minutes.

(Do not over beat your batter)

Lastly, pour in the Pomegranate and mix until combined.


Once well combined, take it out and spoon into the

paper cupcake cases by using your ice cream scoop.


Scatter a few pieces of Pomegranate on top of the batter.

Yeah! now put into the pre heated oven and bake

for less than 30 minutes for 180 Degree Celsius.


Once baked, take it out and cool at wire rack.



Ho! Ho! Ho! Can't wait to bite it....Aw! I need to wait

for my family to wake up and together all of us have it

for breakfast with coffee, milo or milk.

[I am submitting this recipe "Pomegranate Cupcake" to

Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011)

hosted by Min of Min's Blog. ]

Stir Fried Elbow Pasta With Minced Meat

Stir Fried Elbow Pasta With Minced Meat

Nowadays our weather is very inconsistence,

either raining or humid and make us reluctantly

to eat rice, so I cooked this for our lunch.

Simple to cook and satisfying to eat.

Bean sprout - Wash and drain.

Minced meat - Mix with pepper, salt, soya sauce and sesame oil.

Elbow pasta.

Minced garlic.

(I did not weigh all the ingredients, sorry....it is just instinct and

little of this and little of that)

First, we have to cook the elbow pasta.

Heat up a bowl of water with some salt and cooking oil.

Once the water boiled, pour all the pasta into the boiling water

and let it cook for 10 minutes. Keep on stirring to avoid

the elbow pasta stick to the bottom of the pot.

After 10 minutes, you will notice the elbow pasta

will expand. Let it boil again for another 5 minutes and

then test it by biting the elbow pasta. If you feel inside of the

elbow pasta still hard, by all means boil further until it is cook.

Look like this, when it is cooked.

Turn off the fire.

Drain all the water BUT keep one cup of the boiled elbow pasta water.

I wanted to use the balance of the boiled elbow pasta water

for cooking later.

Keep all at one side.

Secondly, fried minced garlic with cooking oil

until slightly brown.

Then, pour in the minced meat to the fried minced garlic

and stir until the minced meat is cooked.

Pour in the cooked elbow pasta and keep on stirring

for 5 minutes and then, pour in 3/4 cup of the boiled elbow pasta water

to avoid the elbow pasta sticking together or stick to the pan.

Stir another 5 minutes.

Then quickly pour in some dark soya sauce and stir until

combined. Taste it, if not enough of pepper or soya sauce,

pour extra until the taste to your liking.

Lastly, pour in the bean sprout and stir until combined.

Once cooked, look like this.

Dish out and serve at once.

We just love eating it especially the bean sprout.

:) Happy trying!!!