Dorayaki Recipe with Red Bean Paste and Custard (Japanese Pancake)

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This is a super easy Japanese Pancake recipe or Dorayaki recipe with dorayaki fillings like red bean paste and custard that you can try at home!

dorayaki recipe

What is Dorayaki?

Who doesn’t know Doraemon? It is Japanese cartoon character that everybody loves so much! I remember watching Doraemon’s eyes glaring so happily when he saw Dorayaki.

I didn’t know what Dorayaki was back then. All I knew is that it looked like two round brown pancakes with red bean paste in between.

In Indonesia, we have something similar to that called Serabi Pandan. The difference is the color of Serabi is green, while Dorayaki is cream. And in Indonesia we use coconut sugar as the sauce for Serabi.

Dorayaki is Japanese-style soft fluffy pancakes with red bean paste filling sandwiched between them.

The original version of Dorayaki is cream colored with one brown side. It has pores resulted from the fermentation of the flour and baking soda.  

Variations of Dorayaki Recipe

There are many variations of Dorayaki. The recipes I am about to share is the original version and the black charcoal one.

In the market you can see green tea dorayaki, but the most common ones are Vanilla or original Dorayaki.

You can use any fillings that you like. Here I use red bean paste for the original Dorayaki and custard cream for charcoal Dorayaki.

Japanese Pancake Dorayaki Recipe

  • 2 eggs
  • 40 gr sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 90 gr flour
  • 3 gr baking powder
  • 1 gr baking soda
  • 2 gr salt
  • 20 gr milk

Chocolate

  • 2 eggs
  • 45 gr sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 90 gr flour
  • 1 tbsp cocoa powder
  • 1 tsp charcoal powder
  • 3 gr baking powder
  • 1 gr baking soda
  • 2 gr salt
  • 20 gr milk

Custard recipe for filling:

  • 3 egg yolks
  • 50 gr sugar
  • 20 gr flour
  • 250 ml milk
  • 15 gr butter
  • 10 gr cornstarch

Dorayaki Fillings:

  • Red bean paste
  • Nutella
  • Chocolate filling
  • Cheese filling
  • Custard filling

Instructions:

  1. Whisk egg, sugar, and salt together. Beat with low speed until sugar dissolves.
put eggs and sugar in a bowl
whisk eggs and sugar together
  1. Sieve in flour, baking powder, and baking soda. Whisk well.
sieve flour
mix together dorayaki recipe
  1. Add in honey, milk, and vanilla extract. Whisk until incorporated.
put honey in
  1. Leave the batter for 15 minutes at least.
set aside
  1. Repeat the same way for chocolate/charcoal batter.
dorayaki recipe
dorayaki recipe
put in cocoa powder
put in honey and milk
set aside

Custard filling:

  1. Pour milk into sauce pan. Add butter. Put on low heat. Stir until the butter melts. Set aside.
custard recipe
  1. In a bowl, put in egg yolks and sugar.
whisk egg yolk and sugar
custard recipe
  1. Sieve in flour and cornstarch. Whisk well.
sieve flour
  1. Add in a little bit of the milk. Whisk. This is called tempering.
pour the warm milk
  1. Transfer the batter into the sauce pan. Stir well.
put back into the pan

  1. Put on low heat, keep stirring with a spatula until it becomes curd.
put on low heat until it becomes custard
  1. Pour into a bowl, use cling wrap to cover the surface and put in the chiller for a while.
cover and set aside to cool down

Cooking the Pancake:

  1. Put a non-stick pan on low heat. Do not use oil or butter.
  2. Use a ladle to scoop the batter, pour in the center of the pan.
scoop one ladle of batter onto a non stick pan
  1. Let the batter cook for 2 minutes, you can see some pores forming on the surface.
let it cook for 2 minutes
pores start to come out
  1. Flip it gently. Let the other side to cook for 1 minute. Set aside.
flip it on the other side
  1. Continue until all batter is finished.

Assembling Dorayaki:

  1. Take one piece of dorayaki. Scoop the custard or red bean paste.
scoop the red bean paste on the pancake
  1. Cover with another piece of dorayaki.
cover with another piece of pancake and press the sides
  1. Press the sides firmly so they stick together.
  2. You can cut the dorayaki in the center.
you can see the texture if you it in the center
  1. Enjoy your Japanese pancake with a cup of tea!

Tips and Trick: 

  • Remember not to use any oil or butter in the pan. Butter or oil will not make the surface of the dorayaki smooth.
  • Any kinds of fillings can be used. The most common one is red bean. You can also use custards, Nutella, chocolate or cheese filling.
  • To get the pores on the pancake texture, you need to let the batter stay still for 15 minutes.
  • Toasting on the pan only takes a few minutes. Do not leave it unattended. It takes 2 minutes to wait for the pores to come out, and the other side only needs 1 minute.

How to Store

Keep the Dorayaki in a plastic bag. It can stay fresh in the chiller for up to 5 days. I would highly recommend eating freshly made dorayaki. But if you have to keep it for later, just put it in the chiller wrapped or contained.

If you tried this recipe, please feel free to tag me on my Instagram. I would love to give a thumbs up or leave a comment on your post!

Other Japanese dessert or food you might like:

dorayaki recipe

JAPANESE DORAYAKI

Yield: 4-6 set
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Learn how to make Japanese pancake with this easy dorayaki recipe with custard fillings or red bean paste!

Ingredients

Original

  • 2 eggs
  • 40 gr sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 90 gr flour
  • 3 gr baking powder
  • 1 gr baking soda
  • 2 gr salt
  • 20 gr milk

Chocolate

  • 2 eggs
  • 45 gr sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 90 gr flour
  • 1 tbsp cocoa powder
  • 1 tsp charcoal powder
  • 3 gr baking powder
  • 1 gr baking soda
  • 2 gr salt
  • 20 gr milk

Custard filling

  • 3 egg yolks
  • 50 gr sugar
  • 20 gr flour
  • 20 gr flour
  • 250 ml milk
  • 250 ml milk
  • 15 gr butter
  • 15 gr butter
  • 10 gr cornstarch
  • 10 gr cornstarch

Other fillings

  • Red bean paste
  • Red bean paste

Instructions

Dorayaki

  1. Whisk egg, sugar, and salt together. Beat with low speed until sugar dissolves.
  2. Sieve in flour, baking powder, and baking soda. Whisk well.
  3. Add in honey, milk, and vanilla extract. Whisk until incorporated.
  4. Leave the batter for 15 minutes at least.
  5. Repeat the same way for chocolate/charcoal batter.

Custard filling:

  1. Pour milk into sauce pan. Add butter. Put on low heat. Stir until the butter melts. Set aside.
  2. In a bowl, put in egg yolks and sugar.
  3. Sieve in flour and cornstarch. Whisk well.
  4. Add in a little bit of the milk. Whisk. This is called tempering.
  5. Transfer the batter into the sauce pan. Stir well.
  6. Put on low heat, keep stirring with a spatula until it becomes curd.
  7. Pour into a bowl, use cling wrap to cover the surface and put in the chiller for a while.


Cooking the Pancake:

  1. After 15 minutes, put a non-stick pan on low heat. Do not use oil or butter.
  2. Use a ladle to scoop the batter, pour in the center of the pan.
  3. Let the batter cook for 2 minutes, you can see some pores forming on the surface.
  4. Flip it gently. Let the other side to cook for 1 minute. Set aside.
  5. Continue until all batter is finished.


Assembling Dorayaki:

  1. Take one piece of dorayaki. Scoop the custard or red bean paste.
  2. Cover with another piece of dorayaki.
  3. Press the sides firmly so they stick together.
  4. You can cut the dorayaki in the center.
  5. Enjoy!







Notes

  • Remember not to use any oil or butter in the pan. Butter or oil will not make the surface of the dorayaki smooth.
  • Any kinds of fillings can be used. The most common one is red bean. You can also use custards, Nutella, chocolate or cheese filling.
  • To get the pores on the pancake texture, you need to let the batter stay still for 15 minutes.
  • Toasting on the pan only takes a few minutes. Do not leave it unattended. It takes 2 minutes to wait for the pores to come out, and the other side only needs 1 minute.



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