Taiyaki (たい焼き)

Taiyaki たい焼き litrally "baked sea bream" is a Japanese fish-shaped cake, was first created in Azabu, Tokyo in 1909 called Naniwaya. The most common filling is red bean paste that is made from sweetened azubi beans and also comes with different fillings ~ custard, chocolate or cheese. The batter is poured into a fish-shaped mould for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown (please refer the steps detail in the recipe).

Thank you Angel of Cook.Bake.Love for sharing this recipe. For Taiyaki recipe written in Chinese, please refer to Cook.Bake.Love or check on Cuisine Paradise if you're interested in using pancake premix with different type of filling.

Bought this S$20 Taiyaki mould at Carrefour one month ago.

Taiyaki (たい焼き)

(A)

• 1 cup (125g) Plain flour
• 1 1/2 tsp Baking Powder
• 2 tbsp Sugar
• 1/2 tsp Salt
• (B)
• 1 cup (240ml) milk
• 1 egg, lightly beaten
• 1 tbsp melted butter or vegetable oil
• 1/2 tsp vanilla extract (optional)
• Fillings: red bean paste (or other fillings of your choice)

Method:

Combine (A) in a mixing bowl. Mix well. Combine (B) in a measuring cup, mix well.

Pour (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a clean measuring cup for easy pouring.

Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter . (grease the mould every time before adding batter) Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red paste with little batter and fill up the "tail".

Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).

Please watch this video