Imagawayaki Round Cakes Filled with Red Bean Paste

What you need

• 250 g (2 cups) all-purpose flour
• 2 tsp baking powder
• 2 large eggs
• 2 tbsp sugar
• 2 tbsp honey
• 300 ml (1 1/4 cups) whole milk
• 240 g (8 1/2 oz) sweet red bean paste, anko, smooth or chunky
• 2 tbsp neutral oil, for greasing the pan

Method

Restated from the original video

1. 1

   Whisk the eggs, sugar and honey in a large bowl until the sugar dissolves.

2. 2

   Whisk in the milk.

3. 3

   Sift the flour and baking powder over the bowl and whisk until the batter is smooth and thick, like heavy cream.

4. 4

   Rest the batter for 15 min.

5. 5

   Divide the bean paste into 8 portions of 30 g and flatten each into a disk about 5 cm (2 in) wide.

6. 6

   Set a non-stick frying pan over medium-low heat, about 175 °C (350 °F). Wipe it with a paper towel dipped in a little oil, then blot off the excess.

7. 7

   For each cake, spoon about 3 tbsp batter into the pan and spread into a round 8 cm (3 in) wide. Cook 1-2 min, until the edges set and the surface starts to bubble.

8. 8

   Lay a disk of bean paste in the center and spoon about 2 tbsp batter over it to cover. Cook 3 cakes at a time.

9. 9

   Cook 1-2 min more, until the top turns matte and no longer runs when the pan is tilted.

10. 10

    Flip carefully with a spatula and cook 1 1/2-2 min on the second side, until puffed and golden brown. Press the edge lightly to seal it.

11. 11

    Cool on a wire rack for 2 min. Serve warm.

Imported from fandbrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.