Easy Taiyaki

By Sudachi · 40 min

Ingredients

Instructions

1. Sift the cornstarch, cake flour, baking soda and baking powder into a bowl and mix.
2. In another bowl, whisk the light brown sugar with the egg until combined. Add the honey, salt, vanilla, oil and mix well, then whisk in the milk until smooth.
3. Make a well in the dry ingredients and add the wet mixture one third at a time, whisking gently until smooth after each addition.
4. Cover and refrigerate the batter for 30 minutes.
5. Divide the red bean paste into pieces of about 40 g each, roll them into cylinders, and keep them covered in the fridge until needed.
6. After 30 minutes, grease both sides of the taiyaki pan with a thin layer of oil, spreading it into the moulds with kitchen paper. Place one side on the stove over low to medium-low heat and warm for a few minutes.
7. When hot, add 1 tablespoon of batter to each heated mould and spread it with the back of a spoon, going over the edges so it does not fall out when flipped.
8. When the batter is set, flip the pan so the empty side is on the heat, and add 1 tablespoon of batter to each mould, spreading evenly.
9. Place an anko cylinder in the centre of each taiyaki and drizzle another tablespoon of batter over the filling to seal it.
10. Close the mould and cook for 1½ to 2 minutes on each side, until a sweet baked smell appears. Watch closely, as timing varies by stove.
11. Remove the cooked taiyaki from the mould and repeat until all batter and anko are used.
12. Optionally, trim the edges with kitchen scissors to tidy the shape.

Summarized from Sudachi's video. Watch it for the details.

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