I finally got a Taiyaki Pan to make my fish-shaped cakes!!
There are lots of different fillings for taiyaki like chocolate or custard, but the most common filling is red bean paste. I used mashed red beans instead of the paste. I 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!!
2/3 cup cake flour (110g)
2 teaspoon baking powder
2 1/2 tablespoon of sugar
3/4 cup milk or water (180ml)
1/2 cup to 3/4 cup anko (red bean paste)
oil to cook
1 Taiyaki Pan needed
Makes 6 Taiyaki
Step 1: Mix the cake flour, baking powder, and sugar together. Beat an egg. Add water or milk to the beaten egg. Then add the flour mixture and mix well. Move batter to an easy pour container.
Step 2: 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). 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.
Step 3: 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.
Step 4: Trim the edges off. You can cool them on a cooling rack or serve them right away.
Thanks for Visiting MamaLoli.com. Enjoy!