A couple years ago I made a post on Taiyaki , it was a decent recipe. I wasn’t really happy with it so I kept trying various recipes. My recipe inspiration came from http://justjennrecipes.com/mochi-waffles-moffles/ The batter included Mochiko flour which I think makes a big difference in the texture.
The batter does seem like a regular waffle batter: eggs, milk, flour, sugar, and vanilla. The only unique ingredient is the mochi flour.
The mochi flour makes the Taiyaki chewy and soft but also gives a nice crispy texture on the outside.
For the inside of this Taiyaki, we kept it simple and used red bean paste. You can buy this in most Asian supermarkets.
Fill the bottom of the Taiyaki pan with some batter. You don’t want to fill it too much. Just enough to cover the bottom of the pan. Then place a bit of red bean in the middle of the batter.
Cook the Taiyaki for about 1.5 minutes on each side. You can check by gently opening the pan and seeing how brown it is. This will vary with each oven.
- 1 cup all-purpose flour
- 1 cup Mochiko flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups whole milk
- 2 eggs
- 1 teaspoon vanilla
To make this recipe, beat together the eggs and sugar. Add the salt, milk, and vanilla. Mix thoroughly. Add the flour and baking powder. If the batter seems a little thick then add a little more milk. You want it to be slightly runnier than pancake batter.
Heat up the Taiyaki pan and place just enough batter to coat the bottom of the pan. Place some red bean paste in the middle of each fish. Pour some more batter on top of the red bean paste. Close the pan and cook for about 1.5 minutes on each side. This will vary with each stove top. We put our on medium high. You can test it by opening the pan and seeing how brown it is. Once cooked, cool the Taiyaki on a cooling rack.
You can try different filling like pudding, peanut butter, nutella etc.
If you liked the recipe: https://eatitnoworeatitlater.com/recipe-list/