Print Options:

Pancake Sandwich: milk mochi and red bean paste filling

Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 6
Best Season Suitable throughout the year
Description

Pancake Sandwiches with Milk Mochi and Red Bean Paste Filling are a delightful fusion of traditional flavors and a classic pancake. These sandwiches are perfect for breakfast, dessert, or a snack, offering a unique and satisfying treat that combines the soft texture of pancakes with the chewy milk mochi and sweet red bean paste.

The pancakes are made from a simple batter of flour, sugar, eggs, milk, and a touch of vanilla, cooked until golden brown and fluffy. Once cooked, the pancakes are allowed to cool slightly before being assembled into sandwiches.

The filling consists of milk mochi, made from glutinous rice flour, milk, and sugar, cooked until soft and chewy. The milk mochi is paired with sweet red bean paste, which is made from adzuki beans cooked with sugar until smooth and thick.

To assemble the sandwiches, a layer of milk mochi and a generous spoonful of red bean paste are spread between two pancakes. The result is a delightful contrast of textures and flavors, with the soft pancakes, chewy mochi, and sweet red bean paste coming together in perfect harmony.

Pancake Sandwiches with Milk Mochi and Red Bean Paste Filling can be enjoyed warm or at room temperature. They are perfect for any occasion, offering a unique and delicious treat that is sure to impress.

Ingredients
    Pancake Batter
  • 3 eggs
  • 25 g sugar
  • 40 g milk
  • 10 g vegetable oil
  • 100 g cake flour
  • 5 g baking powder
  • Milk Mochi
  • 120 g glutinous rice flour
  • 30 g cornstarch
  • 20 g sugar
  • 220 g milk
  • 12 g unsalted butter
  • Store-bought red bean paste
Instructions
  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.
  3. 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.
  4. 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.
Note
By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: pancake sandwich, pancake