recipe

Rice Flour and Tofu Black Sesame Pancakes

Difficulty：★★★☆☆

Rice Flour and Tofu Black Sesame Pancakes

This time, we made black sesame pancakes without using flour, eggs, or milk!
The batter is fluffy and easy to eat, with the strong flavor of black sesame.
By using rice flour and tofu, we were able to make fluffy, voluminous pancakes!

Ingredients

Firm tofu：800g
Sesame paste (black)：120g
White sugar：640g
Rice flour for baking：800g
Soy milk ➀：320g
Bamboo charcoal powder：16g
CAKEDOR liquid shortening (MIYOSHI OIL & FAT CO.,LTD.)：40g
Sesame oil：40g
ISUPATA (synthetic baking powder)：4g
Baking soda：10g
Soy milk ➁：400g

How to make the batter

Add the bamboo charcoal powder to the soy milk ➀ and mix.

*If there are lumps, they need to be strained.

Mix the liquid shortening and sesame oil in another bowl.

Put the drained firm tofu into the mixer bowl and mix.
When the tofu becomes a paste, add the sesame paste (black) and mix.

Add the drained firm tofu and mix.
*It is fine to just drain the water from the tofu using a strainer.

By making it into a paste, there will be no need to strain the batter in the following steps.

Add the sesame paste (black) and mix slowly.

Once the tofu and sesame paste are mixed, add the white sugar, then transfer the mixture to the mixer.
Add the rice flour and mix well.

Mix at low speed so that the flour does not scatter.

Add the soy milk ➀ and bamboo charcoal powder that have been mixed in another bowl, and mix until fully incorporated.
Add the mixture of liquid shortening and sesame oil, then transfer the mixture to the mixer.

Add the bamboo charcoal powder to the soy milk ➀ and mix.

Transfer the mixture of liquid shortening and sesame oil to the mixer.

Mix the ISUPATA, baking soda, and soy milk ➁ together, and mix with the batter before cooking to adjust the batter consistency, then the batter is finished.

Add half of the soy milk ➁ to the bowl containing the ISUPATA and baking soda and mix.

Add the remaining soy milk ➁ to the bowl containing the ISUPATA, baking soda, and soy milk ➁, mix well, and then add it to the batter.

Mix the soy milk ➁, ISUPATA, and baking soda into the batter.

By adding the soy milk ➁ in 2 separate portions, you can incorporate all the ISUPATA and baking soda accumulated at the bottom of the bowl into the batter without leaving any behind.

Finally, add water to adjust the batter consistency.
*The amount of water to add varies depending on how well the tofu is drained.
The target batter viscosity is around 30–35 dPa/s, and this time it was 32 dPa/s.

How to cook the batter

Set the Tabletop Pancake Cooker to 185°C.
Apply oil (Bitakatto SL) on the copper cooking surface.
Dispense the batter, then cook for about 1 minute.
Flip it over and cook for about 30 seconds, and the pancake is finished.
(Total cooking time of about 1 minute 30 seconds)

Dispense the batter and cook for about 1 minute.

Flip it over and cook for about 30 seconds.

We tried making it in different sizes!

Examples of fillings

Easy-to-eat, healthy gluten-free black sesame pancakes🥞
They were very easy to make because the recipe is simple and you do not have to worry about their color!
Their fluffy texture is surprising, since it does not feel like they are made from rice flour and tofu!
Rice flour and tofu black sesame pancakes! Please try making them!