TAIYAKI CAKES

TAIYAKI CAKES
TAIYAKI CAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 150

    g wheat flour

  • 2/3

    tbsp baking powder

  • 1

    egg

  • 180

    ml milk

  • 40

    g sugar

  • 250

    g azuki red bean paste

  • vegetable oil

  • any other fillings of your choice (optional)

Directions

1. In a bowl combine the flour and baking powder, stirring 2-3 times to make sure that it’s evenly mixed. 2. Lightly beat egg in a separate bowl. Add the sugar, creaming it together with the egg, then add the milk and mix well. 3. Add the egg mixture to the flour and mix until combined. Do not overmix. 4. Lightly oil a taiyaki pan and pre-warm over a medium heat. Pour a thin layer of batter into both fish on one side of the pan. Spoon some azuki red bean paste into the centre of the batter fish halves, then spoon a little more batter on top of the red bean paste until covered. Close the taiyaki pan. 5. Reduce to a low heat and flip over the pan every two minutes to make sure the taiyaki is evenly cooked on both sides. Once cooked, serve and enjoy.

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