Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 tablespoon matcha green tea powder
- 1/2 cup red bean paste
Special equipment needed:
- Imagawayaki pan
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk egg and milk together.
3. Add the matcha green tea powder to the egg mixture and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Heat the imagawayaki pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour 1 tablespoon of batter into each mold.
8. Add 1 teaspoon of red bean paste on top of the batter.
9. Cover the red bean paste with another tablespoon of batter.
10. Cook for 2-3 minutes or until the bottom is golden brown.
11. Flip the imagawayaki and cook for another 2-3 minutes or until the other side is golden brown.
12. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pieces
Nutritional information:
Calories per serving: 150
Fat: 1g
Carbohydrates: 33g
Protein: 3g
Sodium: 130mg
Sugar: 17g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Soy milk or almond milk can be used instead of regular milk.
- Sweet potato or custard can be used instead of red bean paste.
Variations:
- Add chocolate chips or chopped nuts to the batter for added texture.
- Use different flavors of tea powder such as jasmine or earl grey.
- Add a teaspoon of vanilla extract to the batter for added flavor.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a ladle or measuring cup to pour the batter into the molds for even portions.
- Do not overfill the molds with batter as it will overflow when cooking.
Storage instructions:
Store the imagawayaki in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the imagawayaki in a toaster oven or microwave for 10-15 seconds.
Presentation ideas:
Serve the imagawayaki on a plate with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Powdered sugar, mint leaves, whipped cream
Pairings:
Green tea, hot cocoa, coffee
Suggested side dishes:
Fruit salad, green salad, miso soup
Troubleshooting advice:
- If the imagawayaki is sticking to the pan, grease it more thoroughly.
- If the batter is too thick, add more milk until it reaches the desired consistency.
- If the imagawayaki is not cooking evenly, adjust the heat and flip it more frequently.
Food safety advice:
Make sure to cook the imagawayaki thoroughly to prevent any foodborne illnesses.
Food history:
Imagawayaki is a traditional Japanese dessert that originated in the Edo period. It is a type of pancake filled with sweet red bean paste.
Flavor profiles:
The matcha green tea powder adds a slightly bitter and earthy flavor to the sweet red bean paste.
Serving suggestions:
Serve the imagawayaki as a dessert or snack. It can be enjoyed warm or at room temperature.
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Region: Japanese