Imagawayaki

What to get ready

• Flour 14.1 oz
• Chicken eggs 4
• Sugar 4.2 oz
• Fresh milk 2 cups
• Baking powder 0.6 oz
• Red bean 11.3 oz
• Honey 2 ⅔ tbsp

Method

1. 1 Simmer red beans until tender, then add sugar to form a thick paste, and let it cool completely.
2. 2 Mix the flour, baking powder, eggs, sugar, milk, and honey together until a smooth batter is formed, then let it rest for 20 minutes.
3. 3 Heat the round mold, grease it with oil, then pour the batter into each mold cavity, filling it two-thirds full.
4. 4 Once the dough has set, spoon the bean filling into the center of half of the molds.
5. 5 Place the two halves of the pastry together, press gently, and bake for another 3 minutes until both sides are golden brown.

With an appliance

• Oven 45 min

  For step 5: transfer the inverted pairs of cakes to the middle rack of the oven at 200 degrees for 5 minutes, then rotate the tray after 2 minutes and 30 seconds. The cakes cook more evenly in one batch than in a mold placed on the stovetop, but in return, both sides don't have a thick pan-fried crust.