Taiyaki

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Uploaded by sonia

There are lots of different fillings for taiyaki like chocolate or custard, but the most common filling is red bean paste. This recipe uses mashed red beans instead of the paste. They also experimented with cake flour and all purpose flour and I really liked the texture the cake flour gave. It was light, crispy, and fluffy! You can use milk or water for this recipe, but milk seemed to make it burn easily. Be careful not to overfill the pan and keep the heat medium-low. Children will love the shape and adults will love the taste!!

This recipe is brought to you with credits with http:­/­/mamaloli­.com­/recipes­/dessert­/taiyaki-recipe­/#­.T-SUhZFIXnl

 
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Cuisine
Holiday
Not Applicable
Dietary Consideration
 
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Preparation Time00 Hr 10 Min
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Ingredients

  • 2/3 cup Cake flour
  • 2 tablespoon Baking powder
  • 2.5 tablespoon Sugar
  • 3/4 cup Milk or (180ml Water)
  • 1 whole Egg
  • 1/2 cup Anko (red bean paste)

Preparation Method

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1. Mix the cake flour, baking powder, and sugar together.

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2. Beat an egg. Add water or milk to the beaten egg. Then add the flour mixture and mix well.

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3. Move batter to an easy pour container.

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4. Preheat taiyaki pan. Keep heat at medium. Brush oil on the both sides of the pan (inside part of pan). Pour a small amount of batter to the preheated pan (on one side).

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5. Add a large spoonful of red bean paste. Then pour a little more batter just enough to cover the paste. Close the pan and turn over.

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6. Reduce to medium low heat. Cook for about 30 seconds and turn the pan over again. Repeat turning the pan and cooking. Cook until they’re golden brown on each side. It took a total of 3 to 4 minutes for me.

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7. Trim the edges off. You can cool them on a cooling rack or serve them right away.