Cooking Tree's Orange Glutinous Rice Cake Pancake

Name: Cooking Tree's Orange Glutinous Rice Cake Pancake
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Orange puree: 130g orange, 30g sugar, 5g cornstarch, 5g lemon juice; Pancake: 2 eggs, 40g sugar, 2g vanilla extract, 20g honey, 90g cake flour, 2.5g baking powder, 1g baking soda, 20g milk; Glutinous rice cake: 100g glutinous rice flour (dry), 15g cornstarch, 25g sugar, 1.5g salt, 150g hot milk, 15g vegetable oil

A mochi dorayaki with tangy orange jam and chewy glutinous rice cake sandwiched between sweet, soft pancakes

1 hr Difficulty Normal Snacks & desserts

Main ingredients

orange glutinous rice flour cake flour egg milk honey

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orange glutinous rice flour cake flour egg milk honey

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Ingredients needed 3 servings

Orange puree: 130g orange, 30g sugar, 5g cornstarch, 5g lemon juice
Pancake: 2 eggs, 40g sugar, 2g vanilla extract, 20g honey, 90g cake flour, 2.5g baking powder, 1g baking soda, 20g milk
Glutinous rice cake: 100g glutinous rice flour (dry), 15g cornstarch, 25g sugar, 1.5g salt, 150g hot milk, 15g vegetable oil

Recipe

Remove the outer peel and inner pith of the orange and place in a pot. Add sugar, cornstarch, and lemon juice, mix well, then simmer over low heat.
Stir continuously until it thickens and becomes sticky, then remove from heat and transfer to a bowl. Chill in the refrigerator until cold, then transfer to a piping bag.
Add sugar and vanilla extract to the eggs and mix. Add honey and mix, then sift in the flour, baking powder, and baking soda and mix.
Add milk and mix, then cover with plastic wrap and let rest in the refrigerator for about 30 minutes. To the glutinous rice flour (dry), add cornstarch and sugar and mix, then add hot milk and mix.
Add vegetable oil and mix, then strain through a sieve. Heat over low heat, stirring evenly, and cook (about 4-5 minutes).
Remove the dough, put on gloves, apply vegetable oil, and knead. Divide the dough into 12 pieces, flatten into rounds, and cover with plastic wrap.
Over low heat, pour the dorayaki batter into a pan and flip when bubbles rise all over the surface. Cook for about 1 more minute, then remove, place the glutinous rice cake on top, and pipe the orange puree.
Fold in half and press the top center, holding briefly until it cools and sets its shape. Sprinkle with orange zest.

Remove the outer peel and inner pith of the orange and place in a pot. Add sugar, cornstarch, and lemon juice, mix well, then simmer over low heat.
Add vegetable oil and mix, then strain through a sieve. Heat over low heat, stirring evenly, and cook (about 4-5 minutes).
Fold in half and press the top center, holding briefly until it cools and sets its shape. Sprinkle with orange zest.

Cooking tips

Resting the pancake batter in the refrigerator helps organize the air bubbles, resulting in a clean, smooth surface when cooked.
The glutinous rice cake dough must be continuously kneaded and cooked over low heat to achieve a lump-free, chewy texture.
When cooking the pancakes, lightly oil the pan and wipe with a paper towel to ensure a smooth, bubble-free surface.

Recommended for

Those who want to make a tangy, chewy, unique dessert at home.
Those who want to enjoy impressive home cafe baking using only a frying pan, without an oven.
Those who want to experience the harmonious texture of dorayaki and glutinous rice cake.

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