Taiyaki
Taiyaki is a delightful Japanese fish-shaped cake often filled with sweet red bean paste, perfect for dessert or a snack.
Equipment
- Taiyaki maker
Ingredients
- 1.25 cups cake flour or make homemade cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon sugar
- 1 large egg (50 g each w/o shell)
- 0.75 cups whole milk (adjust the amount depending on egg size)
- 8 tablespoon sweet red bean paste (anko) or other filling like Nutella, custard, etc.
- 1 tablespoon neutral oil for greasing the grill
Instructions
Before You Start
- Note that the batter requires a resting time of 1 hour.
- Gather all the ingredients, including a taiyaki maker.
To Make the Batter
- Sift cake flour, baking powder, and baking soda into a large bowl.
- Add sugar and whisk well to combine.
- In a medium bowl, whisk the egg and then add whole milk. Combine well.
- Pour wet ingredients into dry ingredients and whisk well. Rest in the refrigerator for at least one hour.
- Pour the batter into a measuring cup or jug.
To Cook the Taiyaki
- Preheat the taiyaki maker over medium-low heat and grease with neutral oil.
- Fill the taiyaki pan mold about 60% full of batter.
- Add sweet red bean paste in the center and cover it with more batter.
- Close the lid, flip and cook for 2 to 2½ minutes on each side.
- Check if the taiyaki is golden brown, remove from the pan, and cool on a wire rack.
To Serve
- Serve warm. Toast in the toaster oven or oven if cold.
To Store
- Keep in an airtight container in the refrigerator for up to 2 days or in the freezer for up to a month.
Notes
Whisking the batter creates gluten; letting it rest helps the batter relax and become smooth.
Nutrition
Serving: 1pieceCalories: 232kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 355mgPotassium: 181mgFiber: 2gSugar: 15gVitamin A: 120IUCalcium: 106mgIron: 2mg
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