Dorayaki with Rice Drink with Cocoa2014-07-25
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 2:0 h
Today we’re going to be original and make some absolutely delicious little cakes. If we say Dorayaki to you, you might be a little baffled, unless you’re an expert in Japanese children’s cartoons – or cookery. Dorayaki is a kind of Japanese dessert consisting of two round sponge patties. The bread used to make them is called Kasutera. Traditionally it’s filled with a sweet azuki bean paste.
Dora means gong and this is probably the origin of the name. We got it from the tasting club we took part in with TV Bio, when Carmen Manzano suggested this recipe to us. We hope you try it so that you can enjoy them for breakfast or a snack.
- 200g wholemeal flour
- 25g baker’s yeast
- 50ml Amandín Rice Drink with Cocoa
- 2 organic eggs
- 1/2 teaspoonful of salt
- 4 spoonfuls of extra virgin olive oil
- 8 ounces of 80% dark chocolate
- 25g sugar (coconut, unrefined cane or 1 spoonful of agave syrup)
In a bowl, mix the sifted flour, the crumbled-up yeast, the salt and the sugar. Add the rice drink and the beaten eggs and knead by hand.
Gradually add the oil and mix with the help of an electric mixer. Cover the bowl with a cloth and leave to stand for 1 hour.
Form 8 balls, give them a flat round shape and put an ounce of chocolate inside them. Leave to stand for a further hour.
Put the dorayaki in a steamer and cook for 20 minutes. Leave to stand on a wire rack.
Just before serving, bake the dorayaki at 150º for about 3-4 minutes to melt the chocolate.
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Organic rice drink with cocoa