stuffed pancake

Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan.

Imagawayaki (Obanyaki)

eggs (50 g each w/o shell)

Tbsp sugar

Tbsp honey

milk

all-purpose flour (plain flour)

tsp baking powder

oz red bean paste (anko) ((2 Tbsp (50 g)

oil rice

Gather all the ingredients.

In a large mixing bowl, mix eggs and sugar.

Add the honey and milk and whisk all together.

Sift the all purpose flour and baking powder together and add to the egg mixture.

Mix well till well combined and rest the batter for at least 15 minutes (to relax the gluten).

Meanwhile, scoop 2 Tbsp (50 g) of red bean paste and make it into a round disk that fits in the center of the pancake.

To Make the Batter

Slowly heat up the pan to 350ºF (175ºC) over low heat. If you use high heat, some parts get hot and the heat is not even. Take your time to heat up the pan.

Dip a small piece of paper towel in vegetable oil and grease the pan. Then use a clean paper towel to wipe off the excess oil (key for even color on imagawayaki).

When the temperature reaches 350ºF (175ºC) over low heat, pour the batter into a liquid measuring cup for easy pouring. The batter makes about 2¼ cups.

Add the batter half way full and cook for 2 minutes.

Add red bean paste and set timer for 3 minutes. After 1 minute passed (on your 3 minute timer), pour the batter into the empty pan third full and cook for the rest of 2 minutes.

[optional] If you like to use custard cream instead of red bean paste, use an ice cream scooper to drop the custard in the middle of batter.

Using a small metal spatula or skewer, pick up two pancakes with the filling and place on top of the pancakes without filling.

[optional] If you use custard cream for filling, you may want to add a few minutes of cooking time as custard cream is probably chilled prior to the use.

Press down gently and cook for 2 minutes. Loosen up the edges of the pancakes and remove them from the pan.

Let cool on wire rack. Repeat this process until you’re done with the batter.

To Cook Obanyaki

Serve immediately while it&#039;s hot/warm. Keep the leftovers in an airtight container and store in the refrigerator for 2 days or in the freezer for a month. You can defrost overnight in the refrigerator or reheat the frozen piece in the microwave (reduce power so it won&#039;t explode). And then bake at 350ºF (175ºC) in the oven toaster or oven till crispy outside.

To Serve and Store

https://www.youtube.com/watch?v=g34zk91C9nY

Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan.

PRINT RECIPE ▶ http://bit.ly/Imagawayaki

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Serves: 8 pieces 
 
Ingredients:

2 large eggs
2 Tbsp granulated sugar
2 Tbsp honey
1 ¼ cup whole milk (1 ¼ cup = 300 ml)
2 cups all-purpose flour (2 cups = 240 g)
2 tsp baking powder
14 oz red bean paste (anko)* (14 oz = 400 g) (2 Tbsp (50 g) for each piece) 

* You can use Homemade Custard Cream for your filling ▶ http://bit.ly/HomemadeCustardCream

Instructions with step-by-step pics ▶ http://bit.ly/Imagawayaki


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How To Make Imagawayaki (Obanyaki) (Recipe)  今川焼き(大判焼き)の作り方 (レシピ)

Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!

Chinese-Style Savoury Stuffed Breakfast Pancakes

all-purpose flour

salt

water

neutral oil

lb extra firm tofu

turmeric powder

tsp black salt (or regular salt)

carrots

chopepd scallions

red bell peppers

tsp salt

tsp 5 spice powder (optional but highly recommended)

sesame seeds

tbsp toasted sesame oil (for the vegetable mix)

Sesame oil

neutral oil (, for 2 pancakes)

water (,

Add in the flour and salt into a mixing bowl. Mix.

Create a well in the center of the bowl and pour in the warm water.

Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil.

Use your hands to mix the bits of dough. You can also use a stand mixer if you have one. Knead together for several minutes. If the dough is a bit dry, add a splash of water.

Keep kneading until you have a smooth ball of dough.

Shape the dough into a ball, then place it in a bowl.

Cover it with a damp towel and let it rest for 30 minutes.

For the Dough

Drain excess liquid from your tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Mash the tofu afterwards then set aside.

Heat a pan. Add in 2 tbsp sesame or other oil. When the oil is hot, add in the scallions, bell peppers, and carrots. Season with some salt, sesame seeds, and chinese 5 spice (optional). Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in a bit more sesame oil. Adjust seasoning based on desired taste.

In the same pan, add in the tofu. Mix in turmeric and black salt or other salt. Mix until well incorporated and tofu is yellow. Leave to cook for a few minutes until excess water from the tofu has evaporated. Turn off heat and then mix the tofu and carrot mix together.

Leave filling to cool while you prepare the wrappers.

Filling

You can watch the video below to see a complete step-by-step on how to make the wrappers.

Add some flour on your work surface. Take the dough out of the bowl and knead it  a few times.

Punch hole in the middle of the dough and then create a donut shape. Slowly stretch.

Slice the dough into 8 pieces. Roll or shape each piece of dough into a ball. Cover the dough with a towel to prevent from drying while you work on one at a time.

To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well.

While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement.

Continue to roll out the dough until you have a wrapper that’s around 5-5 ½ inches in diameter. If you can’t make them into a perfectly round shape, that’s okay! Mine weren’t perfect but I was still able to properly fold these together. It really takes some time and practice to get a hang of making wrappers.

Place the rolled out wrappers on a tray and cover with a dry towel to prevent them from drying out. Roll out the rest of the dough.

Take a rolled out piece of wrapper and place around 1/3-1/2  cup of filling into the center.

Crease the edges and pinch with your fingers. Twist to seal and then carefully press it down to flatten. See video for a visual guide. Afterwards, place back the pancake on the tray and cover with a dry towel to prevent it from drying out. Repeat for the rest of the wrappers.

Making the wrappers

Heat a pan (with a lid), add in 1 tbsp of oil (for every 2 pancakes). When hot, add in the pancakes and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust. Flip over and leave to cook for another 4-5 until golden brown.

Prepare the lid of your pan. Using the lid as protection, carefully pour 2 tbsp of water (1 tbsp for each pancake) into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam, until the water has evaporated, around 5-6 minutes. Take out the pies and repeat this step for the remaining ones. Enjoy while hot! See storage tips in the notes below.

Cooking the pancakes

Delicious recipe and so well explained. Really haooy with how well these turned out. Thank you!

I've wanted to make these for a while and they are SOOO delicious! I used some dried shiitake (rehydrated) instead of the red pepper but otherwise kept to the recipe, including using black salt and five spice. I'm really impressed by how flavorful they are with just a few seasonings! Thanks for such a yummy recipe. I'll definitely make these again!

I substituted 1/2 cup shredded beet for 1/2 cup of carrot and freshly grated ginger. Great recipe

I would give 6 stars if I could. This was my first recipe I've ever made with tofu, as I was skeptical of trying tofu after my school gave me raw cubes from a package to eat. When I took a bite of this, I said "This tastes too good to be healthy!" Wow. Will definitely be trying more recipes from this site!

https://www.youtube.com/watch?v=K9pAzKfoSO8&t=5s

Stuffed pancakes filled with a mix of scrambled tofu and veggies! These are wrapped in homemade dough and pan-fried to a crisp.

This recipe makes 8 pancakes.

Link to recipe: https://thefoodietakesflight.com/chinese-style-savoury-stuffed-breakfast-pancakes-vegan-recipe/

Used for this recipe:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
5 Spice Powder: https://amzn.to/2s5Nln2
Non-stick pan: https://amzn.to/39KWT74
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB

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#vegan #chinesefood #panfried #bun

Chinese-Style Savoury Stuffed Breakfast Pancakes | Asian-Inspired Vegan Recipes

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