Taiyaki
Taiyaki is a warm, fish-shaped cake with sweet red bean filling, popular at street fairs and festivals in Japan.
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 depending on egg size)
- 8 tablespoon sweet red bean paste (anko) or use Nutella, custard, or favorite filling
- 1 tablespoon neutral oil (for greasing the grill)
Instructions
Before You Start
- Please note that the batter requires a resting time of 1 hour.
- Gather all the ingredients and 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 the wet ingredients into the dry ingredients and whisk well. Let batter rest in the refrigerator for at least one hour.
- Pour the batter into a measuring cup.
To Cook the Taiyaki
- Preheat the taiyaki maker over medium-low heat and grease with oil.
- Fill the taiyaki mold about 60% full of batter.
- In the center of each mold, put red bean paste and pour more batter on top.
- Close the lid and flip. Cook for 2 to 2½ minutes on that side, then flip and cook for another 2 to 2½ minutes.
- Check if the taiyaki is golden brown, remove from the pan, and cool on a wire rack.
To Serve
- Serve warm. If cold, toast until crispy.
To Store
- Store in an airtight container in the refrigerator for up to 2 days or freeze for up to a month.
- To reheat, toast until crispy.
Notes
Weigh your ingredients using a kitchen scale for the best results.
Nutrition
Serving: 1pieceCalories: 232kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 355mgPotassium: 181mgFiber: 2gSugar: 15gVitamin A: 120IUCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!