For the recipe Dorayaki Pancake
|1 box||Dr. Oetker Nona Pancakes Original|
|30 ml||Vegetable Oil|
|220 g||Red Beans|
|200 g||Granulated Sugar|
|100 ml||Cooking Oil|
Preheat a crepe pan. Pan is ready when drops of water sizzle and disappear.
Mix Dr. Oetker Nona Pancakes Original, vegetable oil, water and egg in a mixing bowl. Stir well.
Scoop 2 tablespoons of batter into the pan. Cook for 1 ½ minute or until the holes in the bubbles that pop do not immediately close up, flip the cake gently. Cook the other side for 1 ½ minute or until golden.
Spread the red bean paste on the pancake and sandwich with another pancake.
Soak the red bean overnight (8 – 12 hours) and then rinse the beans.
Place red beans in a large sauce pot with 4 – 5 cups of water. Boil for 5 minutes and simmer the red beans at low heat for 1 ½ to 2 hours or until the red beans are soft*. Make sure the water always covers the red beans. Drain the red beans.
Transfer red beans to food processor, gradually add in granulated sugar, blend until the texture is smooth.
In a wok, heat up cooking oil. Add in red bean paste and stir constantly at low heat until aroma is emitted, sugar melted and oil is well combined with red bean paste. Set aside to cool.
Tip: *Pick one of the red beans and squeeze it with your fingers. If it is smashed easily, it’s done.
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