The Kue Dorayaki with a local Indonesian twist is a big hit due to its cute shape – two round pancakes with filling in the centre. Often used as a snack or as a thank you gift.
Sieve dry ingredients (flour, baking powder and baking soda) and set aside.
Whisk all ingredients at low speed until combined.
Scrape surface of mixer bowl and continue mixing for few minutes until well combined.
Pour desired amount of batter on hot pan, spread evenly to form round shape and allow to cook.
Remove the cooked Kue Dorayaki from pan.
Spread the prepared fillings (method below) onto one cooked Kue Dorayaki batter.
Cover the fillings with another piece of cooked batter.
For a more prominent raisin taste, pipe in a portion of California Raisin Paste into the middle of the mould prior to steaming.
Mix all ingredients until even.
Set aside till ready to pipe onto the cooked Kue Dorayaki (refer to Step 6 of Kue Dorayaki Batter procedures).
For a stronger raisin taste, spread higher proportion of California Raisin Paste as fillings.
California Raisin Paste can be made into more variations of fillings to be used on other delicacies such as Martabak Manis, Kue Manja, Kue Dadar, Kue Kochee, Kue Pukis, Kue Bugis and more.
Place 1kg of California Raisins in a bowl.
Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
Drain off the excess water.
Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Transfer the 1kg of pre-conditioned California Raisins into a food processor.
Blend for a few minutes until a thick paste is obtained.
Ingredients
Directions
Sieve dry ingredients (flour, baking powder and baking soda) and set aside.
Whisk all ingredients at low speed until combined.
Scrape surface of mixer bowl and continue mixing for few minutes until well combined.
Pour desired amount of batter on hot pan, spread evenly to form round shape and allow to cook.
Remove the cooked Kue Dorayaki from pan.
Spread the prepared fillings (method below) onto one cooked Kue Dorayaki batter.
Cover the fillings with another piece of cooked batter.
For a more prominent raisin taste, pipe in a portion of California Raisin Paste into the middle of the mould prior to steaming.
Mix all ingredients until even.
Set aside till ready to pipe onto the cooked Kue Dorayaki (refer to Step 6 of Kue Dorayaki Batter procedures).
For a stronger raisin taste, spread higher proportion of California Raisin Paste as fillings.
California Raisin Paste can be made into more variations of fillings to be used on other delicacies such as Martabak Manis, Kue Manja, Kue Dadar, Kue Kochee, Kue Pukis, Kue Bugis and more.
Place 1kg of California Raisins in a bowl.
Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
Drain off the excess water.
Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Transfer the 1kg of pre-conditioned California Raisins into a food processor.
Blend for a few minutes until a thick paste is obtained.