- 1/2 cup cake flour (110g)
- 2 teaspoons baking powder
- 1 egg
- 3 tablespoons granulated sugar
- 3/4 cup milk (180ml)
- Pinch of salt
- 1/2 cup cooked sweetened whole red bean paste, or angko
- Vegetable oil for cooking
First, sift ½ cup of cake flour and 2 teaspoons of baking powder and set aside. Usually to achieve light texture, cake flour is used for taiyaki 붕어빵 and 호두과자 walnut cake.
Then in a mixing bowl, crack in an egg and add in 3 tablespoons of granulated sugar and ¾ cup of milk. Whisk until combined.
Now preheat the pan over low heat. You can buy this pan online such as Amazon.com. Just google "taiyaki pan."
Then pour in flour mixture into wet mixture and fold until homogeneously mixed.
And brush the molds with vegetable oil, brush all four molds. And fill the mold only half full with batter.
Then spoon in the 1 tablespoon of sweet red bean paste. I am using cooked sweetened whole red bean paste for patbingsoo. And pour the batter in the mold until it's full. Close the pan and turn it over. Cook for 30 seconds. Repeat until cooked. It normally takes for 3 to 4 minutes over low heat.