Ingredients (makes 3 serves)
Dorakayaki
- 1 egg
- 2 tbsp sugar
- 1 punnet strawberries
- 1 small can condensed milk
- 100gm white flour
- 1 tsp baking powder
- 1/2 cup milk
- 1 tsp golden syrup
- Icing sugar to dust
Anko
- 150gm dry azuki beans
- 100gm sugar
Method
Anko
Soak the anko beans in a bowl of water overnight.
Drain the beans, and transfer to a pot.
Cover the beans in water and bring to the boil.
As soon as the water begins to boil, strain them, and refil the pot with the beans and enough water to cover them.
Place a lid on a simmer the beans for 1 hour.
Add the sugar, and stir until dissolved.
Transfer the beans and liquid to a food processor and process until smooth.
Transfer the puree back into the pot and cook on a low heat to remove more liquid. The resulting paste should be thick and hold itself.
Refrigerate, covered until ready to use.
Dorakyaki
Whisk the egg in a large bowl with the golden syrup and sugar.
Pour in milk whilst still whisking
Gradually sift in the flour and baking powder whilst whisking the batter.
Transfer the batter to the fridge for 30 minutes.
Heat a frying pan with a little oil over medium heat.
Place a tbsp of the batter into the centre of the pan.
Cook until bubbles begin to form on the surface of the batter.
Flip and cook on the other side until brown.
Transfer to a plate and repeat until all batter is used. You should get at least 9 pikelets.
Slice the strawberries up into 5mm slices.
Spread about 1/2 tbsp of anko onto a pikelet.
Arrange strawberry slices in a ring on pikelet.
Spoon 1 teaspoon of condensed milk ontop of the pikelet.
Place a second pikelet onto the stack and repeat the last 3 steps.
place 1 last pikelet ontop of the stack.
Dust with icing sugar.
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