Today we are making “Taiyaki” fish-shaped sweet cake.
The outside is crispy, and the inside is filled with sweet red bean paste. This is our favorite
treat of all time, especially in winter.
You can find it on the
street or we have a specialty shop nowadays.
You need a special pan for making this adorable fish-shaped cake. I put the Amazon link int eh description box. Definitely worth it.
For the leftover Takiyaki batter let’s bake it by itself.
I saw some photos on social media that Taiyaki become a sandwich!
Cut a slit in the center and sandwich the leftover side dish from my son’s bento. What do you think of my leftover lunch?
It’s a good idea isn’t it?
It taste just like eating a pancake with bacons and scrumble eggs!
When I was young, I was told that girls should not eat from the head. You should start eating from the tail. Very Japanese!
I like to split it into two, and start eating from the center!
Anyway, if you cannot finish it in a day, you can freeze it. Keep well for a month.
Give it a try and let me know how you like it.
- Taiyaki pan
Red Bean Paste
- 300 g Red Bean ( preferably big size)
- 250~300 g sugar
- a pinch of salt
- 150 g flour
- ½ tsp baking soda
- ½ tsp baking powder
- 3 tbsp sugar
- 100 ml whole milk
- 50 ml water
- a pinch of salt
Anko (Red Bean Paste)
- First, we boil the Azuki beans to remove bitterness.Rinse and get it back to a pot.Simmer until very soft until you can smash the beans easily with your fingers.It’s going to take one hour to one and a half hours, depend on the size of the beans.Add water occasionally to cover the beans throughout the process.When the red beans become very soft, cover with the lid and leave it 30 to one hour. This process makes the red beans even more fluffy. Add your sugar and cook until desired consistency. Discard the water If too much.Stir occasionally, while you cook.The liquid is very hot, so you'd better wear glove.When you scrape the bottom of the pot and you can see the bottom, it's the sign to stop cooking.The Anko looks shiny and smells lovely.Transfer Anko to a tray, drop it about 2 to 3 tablespoons.In this way, your Anko cools quickly.If you are using a store bought red bean paste in a can, cook like this and evaporate excess moisture.This is a big batch so you can store it in the freezer. You can keep it for about three months.
- Shift your flour of flour, baking soda, and baking powder together into the medium-size bowl.
Baking soda creates the crunchy texture, and the baking powder makes the butter lighter and airy.
Beat your egg until the yolks and the white combine.
Add sugar and salt, mix until the sugar dissolves.
Add the milk and water.
Make a well in the center, and pour the liquid.
Whisk until very smooth.
Cover with the plastic wrap and set aside for 30 minutes.
- To check how much Anko we need for the size of the Taiyaki, we should test it before start baking.
Line, a piece of plastic, put some Anko on it.
Cover with the lid, and you can see how much Anko is needed.
Filling 70% of the cavity is the right amount.
The Anko weighs exactly 50g. Divide the rest of Anko into 50 g each.
The Anko should be filled head to tail, so you want to shape it into a little bit smaller than the fish.
Here comes the fun part.To bake the Taiyaki,Pour about that 2 tablespoons of butter and spread the surface.
Put your Anko on the batter, and pour about 1 tablespoon of batter over the Anko.
Put the lid on and bake for about three minutes.