Imagawayaki: Japanese Red Bean Pastries
Crispy golden pancakes with sweet red bean filling, made in a special two-sided mold. A beloved Japanese street snack that's impressive but surprisingly achievable at home.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- 3 tbsp sugar
- 1.5 tsp baking powder
- 1 large egg
- ¾ cup milk
- 2 tbsp butter, melted
- ½ tsp vanilla extract
- ¼ tsp salt
- 1.25 cup red bean paste (azuki or canned)
- 2 tbsp neutral oil for the mold
- ¼ cup water
Instructions
- 1
Whisk flour, sugar, baking powder, and salt in a medium bowl.
- 2
Whisk egg, milk, melted butter, and vanilla in another bowl until smooth.
- 3
Pour wet ingredients into dry ingredients. Stir until just combined; batter should be slightly lumpy.
- 4
Stir water into red bean paste until it reaches a thick, spreadable consistency.
- 5
Heat imagawayaki mold or waffle iron over medium-high heat. Brush both sides lightly with neutral oil.
- 6
Pour about 3 tbsp batter into one mold cavity. Add 1.5 tbsp red bean paste in the center.
- 7
Pour another 2 tbsp batter on top to cover the filling completely.
- 8
Close the mold firmly. Cook without opening for 3–4 minutes until the bottom is golden.
- 9
Flip carefully using a thin spatula. Cook the other side 2–3 minutes until deep golden brown.
- 10
Transfer to a plate. Repeat with remaining batter and filling, re-oiling mold between batches.
- 11
Let pastries cool 2–3 minutes. Serve warm, slightly crispy outside with creamy filling inside.
Tools you’ll need
- imagawayaki mold (or waffle iron as substitute)
- medium mixing bowl
- whisk
- medium bowl
- large spoon or spatula
- thin spatula or turner
- measuring cups
- measuring spoons
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