Pandan Flavour Square Imagawayaki (Using Happycall Pan) 班兰红豆饼

（制作于2012年4月）

在前篇鲷鱼烧的留言里Sonia提到她在日本吃过的圆形红豆饼，口感像我们这里的曼煎糕，我猜想Sonia说的应该是Imagawayaki（今川焼き），中文叫车轮饼或是红豆饼。根据Wikipedia，Imagawayaki在日本不同地方有不同的名字，有兴趣的可以参考这里。

在新加坡我们叫它Mr.Bean Pancake，因为Mr.Bean处处可见。我很喜欢吃他们家的车轮饼，每次经过都会忍不住买来吃，但是学会自己做后就比较少买了。虽然有很多不同口味可选择，我的最爱仍是红豆馅，而且他家的红豆馅特别好吃，如果你知道在哪里可以买到类似的红豆馅请让我知道。

原本没有想到要分享所以只随意拍了几张照做记录，既然Sonia提到了就顺道和大家分享我的做法。我用的是这个发粉版曼煎糕的食谱，只稍作修改。因为没有适当的圆形铁杯，我用了一个六连的正方形muffin tray（朋友谢谢你的模子），尺寸刚好可以放入我的Jumbo Happycall Pan里。

外面卖的都是采用上下饼皮分开煎，加入馅料在一面饼皮后再相结合的制作方式。我试过这个做法但是不好操作，上下饼皮结合的时间是关键，太早结合会有面糊溢出，太迟结合饼皮表面结皮了就不好粘合在一起。所以，直接在一个模子里做成一个馅饼是较容易成功的方法，缺点是成品比较矮，特别是我用的模子很浅。

照片中是用班兰汁制作的饼皮，如要制作原味只需把班兰汁换成牛奶或清水，我用试过用椰浆加班兰精华和绿茶口味的（在面粉里加入少许绿茶粉）。当然内陷也不只限于红豆沙，我就常常特别为孩子制作cheese内陷的。

红豆饼要趁热吃，但是这个配方冷却后也不会变硬。

Imagawayaki (今川焼き), is Japanese pancake made of batter in a special pan and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as custard, cheese and even savoury flavour such as tuna. It is often made into round shape and the pancake texture is similar to our Mee Jian Kueh.

You do not need any special pan or equipment to make this at home. What you need is some small metal moulds or cake ring (I use a muffin tray) and a flat-bottom pan with lid (I use Happycall pan).

Pandan Flavour Square Imagawayaki (Using Happycall Pan)

Ingredients:
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) pandan juice (see note 1)
(C)
1 cup (130g) plain flour
1 tsp baking powder
¼ tsp baking soda
(D)
1 tbsp cooking oil

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in in 2 or 3 additions, mix well. Add (D), mix till just combined.
4) Grease muffin tin/small metal moulds/small cake rings with little butter/oil and place them in HCP, pour the batter to fill 60% of the moulds, close HCP lid with magnet. Cook over low heat for about 1 min till you see some bubbles on top.
5) Add fillings and fill the moulds with batter till 90% full, cover HCP lid with magnet, Cook over low heat, flip the pan or flip individual moulds once the top is set. Cook for a while till a crust is form on top and no longer wobbly.
6) Remove pancake from moulds and pan fry in HCP (push the pancakes at the side of HCP to cook the side) for a while till top and bottom become golden brown.

Note:
1) I use the diluted part (top) of my home-made pandan essence and 2 tsp of pandan essence (bottom).
2) To make original flavour just replace pandan juice with milk or water.
3) If you do not have Happycall pan, this can also be done in a normal flat-bottom pan with a lid but the cooking time may be slightly longer.

(Recipe source: trial and error by Angel of Cook.Bake.Love)