Taiyaki たい焼き
User Reviews
4.9
Taiyaki たい焼き
Description
Taiyaki combines a mildly sweet batter made by mixing sifted flour and baking powder with a liquid mixture of egg, milk, and water. The batter is rested briefly to allow it to settle. Sweet red bean paste is divided into equal-sized rolls for consistent filling portions. Cooking in a taiyaki pan involves pouring batter into the heated molds, adding the red bean paste cylinder in the center, then covering with more batter before pressing the pan closed.
Each side cooks for several minutes over low to medium heat until golden and slightly crisp. The result is a warm, stuffed pastry with a soft crumb that contrasts with the rich, sweet red bean filling known as anko. Taiyaki is typically eaten fresh while warm and can be handled carefully to avoid burns, as it comes straight off the pan.
The use of ready-made canned red bean paste is acceptable, providing convenience without sacrificing classic taste. Wearing heat-resistant gloves can aid in safely removing taiyaki from the hot mold. This recipe yields several fish-shaped treats about 10 cm long, suitable for sharing as snacks or dessert.
Ingredients
- 240 g red bean paste sweet, aka An
Taiyaki Batter
- 1 cup plain flour
- 1 ½ tbs sugar
- 2 tsp baking powder
- ⅓ cup water
- ⅓ cup milk
- 1 large egg
Instructions
- Divide the An to 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.
- Sift the flour and baking powder in a large bowl and make a well in the centre.
- In another bowl, beat the egg lightly before adding milk and water. Mix everything thoroughly until smooth.
- Pour it into the well of flour.
- Combine them but try not to overmix.
- Place some plastic wrap over the bowl and refrigerate for about 30 minutes to rest the batter.
- Heat the taiyaki pan over low-medium heat and pour about 2 tbs batter to the bottom side of the pan. Pour the batter from the top edge so that the batter will dribble down to the bottom of the pan.
- Place a roll of sweet red bean paste in the centre and pour more batter (about 2 tbs) over the paste.
- Press the pan and cook each side for 3-5 minutes over low heat.
- When both sides have cooked, remove the Taiyaki carefully.
- Repeat the above process for the remaining batter and Anko.
Notes
- Using prepared canned red bean paste (anko) is acceptable and saves preparation time.
- Be cautious when removing hot taiyaki from the pan; wearing thick cotton gloves can prevent burns during handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 35mg | 1% |
| Potassium | 218mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
