Dorayaki is a traditional Japanese confection made with two soft pancakes filled with sweet red bean paste. Lightly sweet and ...

Combine the butter, flour and whipping cream. Whisk the butter mixture into the simmering coconut milk mixture. Heat, stir occasionally, until the sauce is reduced and thickened, about 15 to 20 ...

To use, thaw the pancakes and puree overnight in the refrigerator. Place the pancakes in a 12" no-stick skillet, cover, and cook over medium-high heat for 5 minutes, or until hot.

To make the pancakes, in a small bowl whisk together 2 cups of the water and 1 1/2 teaspoons of salt until the salt is dissolved. Add the mung beans and rice, then cover and refrigerate for at ...

James Van Der Beek’s Mung Bean Pancakes ¼ cup mung beans, rinsed ¼ cup rice, rinsed Chopped dates 3 eggs 3 tbsp. coconut oil 3 cups pancake mix 1 palmful cinnamon ...

2. Drain soaked mung beans, rinse and puree with 1/3 cup of water until smooth. Pancakes 2 tablespoons blanched bean sprouts, drained ¼ cup Napa cabbage kimchi, chopped (or other kimchi) ...

The red bean paste should be a good quality paste, not too liquid. If you can’t find the taro powder, try sprinkling the pancakes with powdered sugar. 1 (13.5 ounce) can coconut milk ...

Drain and rinse the beans. You’ll use 1/2 cup for the pancakes; reserve the rest for another use, such as a spread (see NOTE, below). Trim the scallions and cut crosswise into thin slices.

When the pan is hot, add the mixture, using a ladle or a 3/4-cup measuring cup to the pan, and press down gently using the back of a spatula to even out the mixture into a pancake.