Pancake Sandwich: milk mochi and red bean paste filling

Pancake Sandwich: milk mochi and red bean paste filling

Ingredients

Pancake Batter

3 eggs

25g sugar

40g milk

10g vegetable oil

100g cake flour

5g baking powder

 

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

 

Milk Mochi

120g glutinous rice flour

30g cornstarch

20g sugar

220g milk

12g unsalted butter

 

Store-bought red bean paste

 

Steps:

  1. In a clean bowl, mix well 3 eggs, sugar, milk, vegetable oil, cake flour, and baking powder. Grab a nonstick pan, pour in or pipe in the batter, let cook over medium-low heat. Flip when you can see bubbles form. Let cook until no floating batter. Transfer to a clean plate.
  2. In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).

How to tell if it is fully cooked?

-The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.

  1. Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Wrap it up with plastic wrap and let cool.
  2. Take a pancake, put in a layer of soft milk mochi and a layer of red bean paste. Top with another pancake. Slice and serve.
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