Taro Paste Dorayaki

Put the peeled and cut taro and purple sweet potato into a pot to steam, and steam until they can be easily pierced with chopsticks.

Let's prepare a batter. Crack the eggs into a bowl, add granulated sugar and honey, and mix well.

Place the low-gluten flour and baking powder in a sieve, sift them, and continue to stir until evenly mixed. After mixing evenly, cover and seal with plastic wrap for 15 minutes.

After steaming the taro and purple sweet potato, put them into the blender, add sugar, condensed milk, and milk, and press the fruit and vegetable juice button.

After a few minutes, add water and stir evenly.

Put the prepared taro paste into a piping bag.

Heat a non-stick baking pan on low heat, pour the dorayaki batter, maintain a little distance from the pan, then lower it; when you see many bubbles on the surface, flip it and wait for one minute.

Squeeze the taro paste onto one of the dorayaki, then cover it with the other half of the dorayaki. (Although it looks a bit ugly, as long as it tastes good)