Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 16 filled dorayaki


  • 3 egg
  • 150 gram sugar
  • ½ teaspoon baking soda
  • 400 ml water
  • 200 gram all purpose flour
  • 500 gram sweet red bean paste (*)
  • cooking oil


  1. In a mixing bowl, beat egg with a whisk, add sugar and mix well. Keep beating until mixture is whitish and stringy.
  2. Mix baking soda with 1 teaspoon of water and add this to the egg mixture. Add half of the water (200 ml) and mix well.
  3. Stir in the flour, then gradually add the rest of the water into batter, mix well.
  4. Lightly oil a skillet/girdle, pour 1 ladle of the batter, making round shapes of 4 inches diameter (just like making pancakes).
  5. When the top surface is half dry and you can see bubbles, check if the bottom is golden brown, flip with a spatula and cook until dry. Repeat until all batter is used up.
  6. Sort pancakes into pairs, sandwich 2 tablespoon of red bean paste between a pair of pancakes and press lightly to secure.

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