Description
How to make iconic Taiyaki (たいやき) sea bream shaped cake filled with red bean paste. (Makes 6)
Ingredients
Scale
- 25g cornstarch
- 125g cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 20g light brown sugar
- 1/2 tbsp honey
- 1 pinch salt
- 1 egg
- A drop of vanilla essence
- 150ml whole milk
- 1 tsp vegetable oil + extra for greasing
- 240g anko red bean paste (check out my chunky red bean paste recipe)
Instructions
- Add the dry ingredients to a bowl and mix. (25g corn starch, 125g cake flour, 1/2 tsp baking soda and 1/2 tsp baking powder.)
- In a separate bowl add 20g sugar, 1/2 tbsp honey, pinch of salt, 1 egg and a drop vanilla essence and whisk them together.
- Sift the dry ingredients into the wet mixture one third at a time, whisking between each addition.
- Pour in 150ml milk one third at a time and whisk well.
- Add 1 tsp veg oil and whisk until the batter is smooth.
- Cover the bowl and rest in the refrigerator for 30 minutes.
- Divide the anko red bean paste into 6 cylinders, approx 40g each.
- After 30 minutes have passed, grease both sides of the taiyaki pan with a thin layer of vegetable oil. Spread it around with a paper towel.
- Place one side of the mold onto the stove and turn the heat on low/medium-low. Warm up for a minute or two.
- Add 1 tbsp of batter to each side of the mold on the bottom half and spread it around using the back of a spoon. Make sure to go over edges of the taiyaki shape to stop it falling when you flip the mold.
- Once it's set (cooked enough that it doesn't run out), flip the mold so that the empty one is on the stove and repeat step 10.
- Place an anko cylinder into the centre of each taiyaki.
- Drizzle another tbsp of the batter over the top of the anko filling to act as a glue.
- Close the mold and heat for 1 1/2 to 2 minutes on each side. (This varies from stove to stove so make sure not to leave unattended, you can flip when you can smell the sweet, baked smell of taiyaki.)
- Repeat process until you have 6 taiyaki in total.
- Enjoy!
Notes
Best enjoyed on the day of making.
Feel free to try out other fillings such as custard, chocolate, peanut butter, etc!
- Prep Time: 10 mins
- Chilling Time: 30 mins
- Cook Time: 20 mins
- Category: Sweets
- Method: Fry
- Cuisine: Japanese
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