Obanyaki Recipe 345

OBANYAKI RECIPE - (3.4/5)

Obanyaki Recipe - (3.4/5) image

Provided by princessleia1

Number Of Ingredients 19

Ingredients

PANCAKES
1 1/2 cups flour
5 teaspoons baking powder
3/4 cup sugar
2 tablespoons honey
3 vegs
1 1/2 cups vegetable oil
7/8 cup milk
1 teaspoon vanilla extract
CUSTARD CREAM
5 teaspoons flour
4 1/2 tablespoons sugar
7/8 cup milk
2 egg yolks
1 teaspoon vanilla
3 teaspoons butter
RED BEAN FILLING
1 cup Japanese red beans
1/4 cup heavy cream

Steps:

Prepare cream filling. Mix sugar and flour well with egg yolk in a small saucepan. Gradually add milk, until the consistency is pasty. Cook on low heat until thickened into a cream consistency, stirring the pan over the heat. Once there is a cream consistency, take the pan off of the heat and add butter and vanilla extract. Filter the custard crème in a sieve. Keep cool in the refrigerator. Prepare red bean filling. Whip 1/4 cup of heavy cream until there is stiff peaks. Mix in the can of Japanese red beans. Keep cool in the refrigerator. Prepare pancakes. Sift the flour and the baking powder together in a small bowl. In a separate bowl, mix sugar and eggs, until a thick consistency. Add honey, vegetable oil and milk into the egg mixture. Then, add in the flour and baking powder mixture. Preheat a griddle pan to 150C. Pour the batter into a small round shape with a diameter of approximately 8 cm. Once bubble surfaces on the top, flip the pancake until both browns sides are golden brown. Should be able to create 24 pancakes. Once the pancakes are done, they should be covered so that they do not dry out. Once the pancakes have cooled off, add the fillings prepared above and you are done! Note: Filling is for about 6 pancakes.

JAPANESE PANCAKE RECIPE, OBANYAKI

Japanese Pancake Recipe, Obanyaki image

Have you ever had those fish shaped treats filled with red bean paste from Japantown? or round freshly made (I have no idea what they are called, best way to describe would be "pancakes") stuffed with redbean paste or custard cream from the streets of Taiwan? (I think they are very similar) Anyway, I found this special 4 round mold-pan from Japan town a few weeks ago, and ofcourse it's all in Japanese. My mom translated the ingredients in this recipe and I'm posting here to convert to the measurements I'm more familiar with... teaspoons and cups instead of grams!

Provided by JMigs0

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

320 g eggs, lightly beaten
280 g brown sugar
40 g honey
4 g baking powder
250 g water (I would also try milk or soymilk)
450 g flour
red bean paste (azuki, or other sweet filling)

Steps:

Mix all ingredients except the filling.
Grease and heat pan. (Spray with oil or butter up before heating pan).
Pour in batter, cook until bottom is golden brown but the top is still tender.
Use 2 spoons and spoon a little filling on top of 2 of the pancakes.
Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little.
Cook until the batter is set.
Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes).

Nutrition Facts : Calories 821.9, Fat 9.1, SaturatedFat 2.6, Cholesterol 338.4, Sodium 222.1, Carbohydrate 163.1, Fiber 3.1, Sugar 76.5, Protein 21.7

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