First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
Slightly dampen each dango. And coat it with sesame seeds.
Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.
Let's make batter for Dorayaki. Crack the room temperature eggs into a bowl and lightly beat with a whisk. Add sieved Johakuto white sugar and honey to the beaten egg. Pre-warm the honey if it is too thick to mix in.
Beat the egg mixture for about 3 minutes. The color will turn light yellow and the texture will slightly get thicker. Dissolve baking soda in water. Add it to the egg mixture and mix.
Put the cake flour through a sieve. Mix in the egg mixture with the whisk. Get rid of any lumps of flour but be careful not to over-mix.
Cover the bowl with a plastic wrap and rest the batter for 30 minutes.
Let's adjust the thickness of the batter. Using the whisk, let the batter flow into the bowl to check its thickness. Add 1 teaspoon water (not tablespoon), mix, and see if the batter is in ideal thickness. Repeat this process until the batter flows like shown in the video.
Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2") diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki.
When small bubbles pop up on the surface of the batter, flip them over.
Bake about 20 seconds on the other sides and place the pancakes on a cooling rack.
Cover with a damp kitchen towel to keep the pancakes moist.
Let's make whipped cream anko (red bean paste). Put a bowl of whipping cream in ice water and add sugar. Whip the cream with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Clean the hand mixer and remove the bowl from ice water.
Add about 100g (3.5 oz) packaged red bean paste to the whipped cream and gently mix in with a rubber spatula.
Let's make regular Dorayaki. Take the pancakes and hold, lightly browned side facing up. Spread spoonfuls of anko on the middle of the pancake. Place another pancake on top and press around the edges to shape. Serve it on a plate.
Here is Whipped Cream Dorayaki, Nama-Dorayaki. Put Whipped Cream Anko between two pancakes and shape with your hands. Serve it on the plate.
When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.