Soaking time: 6 hours minimum
Preparation time: 1 hour
Quantity: for 10 servings
Ingredients for the stuffing:
- 80 g azouki beans
- 1 vanilla pod
- 400 ml coconut milk
Ingredients for the Dorayakis:
- 175 ml rice milk
- 1 tablespoon almond puree
- 1 small ripe banana
- 75 g small spelt flour
- 20 g rice flour
- 30 g wholemeal sugar (optional)
- 2 teaspoons baking powder
- 1 teaspoon vanilla pulp
- 1 tablespoon grape oil
- Sugar for sprinkling or maple syrup
- Oil for cooking
- 1 tablespoon of soy sauce
Preparation:
Soak the azouki beans in water for at least 6 hours.
Then boil them with the vanilla pod in 300 ml of coconut milk (for about an hour): the beans should be quite soft.
Drain them in a colander.
Collect the cooking water if it has not been completely absorbed.
Puree the beans with a hand blender, adding a little more cooking water if necessary. (The paste can be pureed completely smooth or with some whole beans, depending on your taste)
For the dorayaki, mix the rice milk, almond puree, mashed banana, oil, and soy sauce in a blender until smooth.
Put all the dry ingredients (flour, sugar, rice flour, baking powder, vanilla pulp) in a bowl, make a well and pour in the liquid mixture.
Mix well and leave to stand for 5 minutes.
Heat a blini or pancake pan and pour in a little bit of oil (the pan must be very hot so that the pancakes do not stick).
Pour a little bit of batter into the pan each time and cook for about 2 minutes it stars to bubble, then flip and quickly finish the other side.
Place on a plate and cover with a damp tea towel until all the batter is used.
Stick two dorayaki together with the bean paste and serve with sugar or maple syrup.
With this beautiful recipe you honor the wonderful roundness of the moon in these days of its celebration.
May autumn be colorful, delicious, and harmonious for you!