Creamy Custard Dorayaki
Behold beautifully browned, fluffy Japanese pancakes with creamy custardy centres. Shaped picture perfectly with the BRUNO Multi-Plate attachment, it's the ultimate comfort snack to go with your late-afternoon sencha (Japanese green tea).
Delving into the deets
While custard is a common filling for these pleasing pancake sandwiches, alternative spreads you can use include:
- sweet azuki (red bean paste)
- whole roasted kuri (chestnuts)
- matcha cream
- whipped cream and fresh fruit
- In your BRUNO Multi Grill Pot, simmer the coconut milk and pandan leaves together on LOW for two minutes.
- Remove the pandan leaves from to discard them.
- Whisk the rest of the custard ingredients into the coconut milk.
- Constantly whisking, turn up the Multi Grill Pot's heat to MED to bring the mixture up to a boil. When the custard has thickened (~ 3 minutes), remove the pot from the heat and let it cool down once more.
- Scoop the custard into a bowl and cover it with clingfilm to prevent a skin from forming. Let it cool to room temperature before chilling it in the fridge overnight.
- In a large mixing bowl, add the dry ingredients and make a well in the centre. Add the eggs and honey, and gradually whisk in the milk until you have a smooth batter.
- Heat up your BRUNO Hotplate with the Multiplate attachment on LOW heat. Add a dash of oil to each of the pancake moulds, then completely wipe the oil off with kitchen paper (this achieves evenly browned pancakes).
- Add 2 tbsp of the pancake batter into each of the pancake moulds.
- Spoon a layer of pandan custard onto the middle of each pancake, then encase the custard with another tbsp of pancake batter.
- When visible bubbles appear on the surface of each pancake, flip each of them with a silicon spatula and tongs to cook them on the other side.
- After cooking another minute, the dorayaki should be done. Move them onto a wire rack with your spatula.