I finally got a Taiyaki Pan to make my fish-shaped cakes!!
One of the “luxuries” of living in Los Angeles was being able to buy a bag of hot and fresh taiyaki for $1 anytime I wanted. Now that I live in Seattle, I don’t have that luxury to enjoy anymore. However, I do have my taiyaki pan to make these sweet, fish-shaped delights myself.
There are lots of different fillings for taiyaki like chocolate or custard, but the most common filling is red bean paste. For this taiyaki recipe, I used mashed red beans, but I normally use the red bean paste. I also used cake flour instead of all purpose flour to give a lighter, crispier texture. 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!!
This recipe makes about 6 taiyaki
- 2/3 cup cake flour (110g)
- 2 teaspoon baking powder
- 2 1/2 tablespoon of sugar
- 3/4 cup milk or water (180ml)
- 1 egg
- 1/2 cup to 3/4 cup anko (red bean paste)
- oil to cook
Things You’ll Need
- 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.
- 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.
- 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.
- Trim the edges off. You can cool them on a cooling rack or serve them right away.