Taiyaki japanese fish shaped waffle
Ingredients
- 240 g sweet red bean paste (An)
Taiyaki Batter
- 1 cup plain flour
- 1 1/2 tbs sugar
- 2 tsp baking powder
- 1/3 cup water
- 1/3 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.
- Mix all the wet ingredients together and pour it into the well of flour.
- Combine them but try not to overmix.
- Place some cling 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 on on 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 An.
Notes
You can use ready-made tinned red bean paste if you prefer.
Be careful when you remove the taiyaki because it is very hot. I used gloves called 'gunte'. They are a bit like gardener's gloves but made of thick cotton.
