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Dorayaki From The Team At Comeco

2 July, 2024


Comeco Foods


Nick Tsindos


This is a great recipe for anyone looking for a delicious sweet treat that is gluten free and vegan. This delicious pancake filled with sweet red bean paste and don't worry this is a super easy foolproof recipe. 


Unsweetened soy.
Soaked rice.



195g uncooked rice (soaked and drained)


105g unsweetened soy milk 


60g maple syrup 


5g sake 


32g oil 


4g baking powder 


sweet red bean paste (anko) - use as much or as little as you want


Additional oil for cooking

Add baking powder.
Put everything in a blender.



Place rice, soy milk, maple syrup, sake and salt into a blender and blend to combine. Stop the blender a few times to scrape down the sides of the container with a spatula, and continue blending until smooth. 


Add the oil and continue blending until the batter becomes thick and smooth. Then quickly mix in the baking powder.  

Pour batter into small sized rounds on the hot pan.
Oil pan and spread evenly.

Lightly oil frying pan with additional oil and heat over medium heat. Wipe the pan with a paper towel to evenly spread the oil, then place the pan on a wet cloth for about 5 seconds before returning it to the stove. 


Pour the batter into the frying pan to make mini pancakes. When small holes appear on the surface, flip it over and cook for another 1-2 minutes.

Cook all the batter.
Wait for bubbles to form.

Remove cooked pancakes from pan and let cool slightly, while you continue to cook the remaining batter. 


Place anko (red bean paste) on one pancake and cover it with another pancake to form a dorayaki. Repeat with remaining ingredients. 



Sandwich together.
Dollop red bean paste on.



Finished Dorayaki.

Get to know one of the owners of Comeco, Yu, a little more, in this little interview we did with them all about what prompted them to start Comeco, their food philosophy and more. 

What made you want to start Comeco?

After suddenly developing allergies to gluten, dairy, and eggs myself, I experiences loneliness and a lack of food options, which led to a loss of appetite, weight loss, and depression. 

Through my own experience with allergies, I learned how isolating it can be not to eat the same food as others due to allergies or dietary restrictions.  

Every day, we strive, to create a space where people with or without allergies and dietary restrictions can enjoy the same meal together, sharing delicious and happy moments. Our menu is designed to accomodate allergies so that no customer ever feels lonely at our cafe. 

Additionally, I have personally experiences how improving my gut health through diet can alleviate allergy symptoms. Driven by a desire to share this experience with many people, we provide organic, additive-free meals that are safe and healthy. 

What is your food philosophy? 

We use organic, additive-free ingredients to offer a gluten-free and vegan menu. 

How has your relationship with food evolved over time? 

I grew up eating my grandmother's cooking. After she passed away, homemade meals and sweets become less frequent, and during my teenage years, I often ate junk food and dined out. Then I developed allergies and started making everything from scratch, just like my grandmother did, putting in time and effort. I felt my body and mind becoming more balances. Food carries the feelings of the person who made it. We prepare our meals with care for the well-being of those who eat them, and we want to choose food made with the same consideration. 

Have you always had an interest in baking and cooking? 

Since I was little, I used to help my grandmother with her cooking. I loved cooking even back then. As I got busier with my studies and work, I had fewer opportunities to cook, but whenever I found some free time, I would often cook. Preparing and eating my own meals became my time for relaxation and healing. 

Yu and Masa in the kitchen.
Where did you learn to cook/bake? 

From my grandmother, my allergy free cooking teacher in Japan, and books.

Who or what inspires you the most and why? 

It's my grandmother, after all. She would eat seasonal ingredients and make everything from scratch. I believe that this is the best way both for the body and for the planet. 

What is you favourite sweet potato doughnut flavour you make? 

My favourite is chocolate custard. 

What is your favourite place to eat in Sydney? 

Buddha Bowl Cafe.

Can you tell us how you came up with the recipe you created for us? 

These Dorayaki are made using the same method we use to make our doughnuts. My daughter watched Doraemon anime and wanted to eat Dorayaki, so I decided to make them.  

Yu, Masa and their daughter.

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