September and October mark the beginning of autumn in Japan, my favorite season. Then, of course, there’s koyo (autumn leaves) to look forward to, and there’s also the seasonal produce that opens up a whole range of possibilities in the flavor department.
So after moving away from the cold noodles and salads of summer towards the warm stews and fragrant autumn sweets, I wanted to try something different. Today on Japanese Recipe Adventures, we’re making the much-adored dorayaki.
Sort of like a Japanese pancake sandwich, dorayaki are traditionally made up of two pillowy-soft buns wrapped around sweet azuki (red bean) paste. Inspired by an abundance of in-season sweet potatoes and the return of Starbucks’ Pumpkin Spice Latte after a 15-year hiatus from Japan, I set out to attempt a flavor combination that was sure to delight.
This will make four sweet potato dorayaki with a bit of leftover sweet potato paste.
Sweet potato paste:
- 200g sweet potato (uncooked)
- 50ml milk (any type of milk)
- 2-3 tbsp maple syrup (depending on taste and initial sweetness of the sweet potato)
- 20g unsalted butter
- ¼ tsp salt
- ½ tsp cinnamon, nutmeg, allspice powder
- ¼ tsp clove powder
- 70g cake flour (薄力粉 Hakuriko) (Avoid using strong 強力小麦粉 or ‘bread’ flour as you want the pancakes to be soft and fluffy)
- 5g baking powder
- 1 tbsp maple syrup
- 1 tbsp milk (any type of milk)
- 1 egg
- 1 tsp vanilla essence
- 2 tbsp sugar
- 2 tbsp water
- Whipped cream
- Maple syrup
Click here to read more.
- External Link