Coconut Dorayaki

Who says Dorayaki only perfectly fits to red bean filling?

Let’s try FuFann Coconut Paste instead!

Ingredient

Coconut Custard Cream 

• FuFann Coconut Paste: 50g
• Cake Flour: 20g
• Fine Sugar: 15g
• Yolk: 1
• Milk Powder: 60g
• Water: 40g

Dorayaki

• Egg: 2 pieces
• Sugar: 30g
• Milk: 40g
• Honey: 25ml
• Cake Flour: 100g
• Baking Powder: 5g
• Salt: 1g

Method

Coconut Custard Cream

1. Put the bowl with all ingredients over a saucepan of boiling water and stir constantly to a thick, then cool it.

Dorayaki

1. Put the eggs and granulated sugar in a large bowl, and stir with an electric mixer until the mixture is well blended and creamy yellow.
2. Add milk, honey and salt mix well.
3. Sift cake flour and baking Powders lightly stir it into the mixture until well combined.
4. Stand for 30 minutes.
5. Preheat the pan and wipe a thin layer of oil with a paper towel.
6. Drop a large spoonful of batter onto the pan. Cook at medium low heat until the surface of the pancake has a lot of bubbles and the edges become dry.
7. Flip over and cook 1 more minute.
8. After cooling, spread the coconut paste on the dorayaki.

Note

1. Whisk the whole egg in the lukewarm state (about 40 ° C) is more time-saving.
2. Beat until the foam will drip from the egg beater.
3. You don’t have to refuel after the second time.