"Torayaki" is a type of pancake with a cute tiger pattern. It is usually called "Dora-yaki" because the shape and color of the skin resembles "a gong"--called "dora" in Japanese--a percussion instrument.
The combination of chewy dough, strawberries, and red bean paste compliment each other perfectly. They can be wrapped and given as gifts, and since they can be eaten with one hand they are perfect for snacks for picnics.
Nutrition per Serving
- 1.76 oz Glutinous rice flour (shiratama-ko)
- 4 tbsp Water
- 2 Eggs
- 3.18 tbsp Sugar
- 3.38 tbsp Cake flour
- 1 tsp Baking powder
- 24 Strawberries (small)
- 7.05 oz Sweet red bean paste
Mix ingredients ［A］together until it becomes a paste.
Mix the ingredients for [B] and [C] separately. Add [B] and [C] to the mixture in step 1. Mix until smooth and let sit for 30 minutes.
Heat a frying pan over low heat. Cut out a 6 inches x 6 inches(15㎝×15㎝) parchment sheet and place in the center of the pan. Pour the dough onto the sheet to form a circle about 4 inches(10㎝) in diameter.
When bubbles appear all over the top of the dough, flip it over so it continues cooking on the parchment sheet for an additional 30 seconds.
When the dough is done baking, remove from heat. For each piece, put 3/4 oz (25g) of sweet red bean paste and 3 strawberries on one side and fold in half to complete the torayaki.
- The dough for dorayaki is usually baked on a griddle, but in this recipe, the dough is baked on a cookie sheet so that the surface of the dough and the griddle touch each other in a random pattern, resulting in a tiger pattern. (Note that if the cookie sheet is creased, the tiger pattern will not appear.)
- Cornstarch or normal rice flour can be used instead of glutinous rice flour (shiratama-ko).