Taiyaki with Sweet Red Bean Paste Recipe

Introduction

Taiyaki is a delightful Japanese fish-shaped cake filled with sweet red bean paste. Crispy on the outside and soft inside, it’s a fun treat to make and enjoy at home, perfect for snack time or dessert.

Ingredients

• 240 g sweet red bean paste (An)
• 1 cup plain flour
• 1 ½ tablespoons sugar
• 2 teaspoons baking powder
• ⅓ cup water
• ⅓ cup milk
• 1 large egg

Instructions

1. Step 1: Divide the sweet red bean paste into six portions of about 40 g each. Shape each portion into a 10 cm long cylinder using cling wrap, then set aside.
2. Step 2: Sift the plain flour, sugar, and baking powder into a large bowl and make a well in the center.
3. Step 3: In another bowl, lightly beat the egg, then add the milk and water. Mix until smooth.
4. Step 4: Pour the wet mixture into the well of the dry ingredients. Gently combine, taking care not to overmix the batter.
5. Step 5: Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes to rest.
6. Step 6: Heat a taiyaki pan over low to medium heat. Pour about 2 tablespoons of batter into the bottom side of the pan, tilting the pan so the batter dribbles down evenly.
7. Step 7: Place a cylinder of sweet red bean paste in the center of the batter, then pour another 2 tablespoons of batter on top, covering the filling.
8. Step 8: Close and press the pan, cooking each side for 3 to 5 minutes over low heat until golden brown.
9. Step 9: Carefully remove the cooked taiyaki from the pan.
10. Step 10: Repeat the process with the remaining batter and red bean paste.

Tips & Variations

• For a creamier filling, try substituting red bean paste with custard or chocolate spread.
• Make sure the batter is not overmixed to keep the taiyaki light and fluffy.
• Use a non-stick taiyaki pan for easier cooking and removal.

Storage

Store leftover taiyaki in an airtight container at room temperature for up to 1 day. For longer storage, wrap them individually and freeze for up to 1 month. Reheat in a toaster oven or skillet to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides sweet red bean paste?

Yes, taiyaki can be filled with various ingredients like custard, chocolate, sweet potato puree, or even savory options such as cheese or minced meat.

What kind of pan do I need to make taiyaki?

A specially designed taiyaki pan shaped like a fish is best. They come in stovetop or electric versions and ensure the classic shape and even cooking.

Taiyaki with Sweet Red Bean Paste Recipe

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★★★★★

4.7 from 56 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 6 taiyaki 1x
• Diet: Vegetarian

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Description

Taiyaki is a traditional Japanese fish-shaped cake filled with sweet red bean paste. This recipe uses a smooth batter made from flour, sugar, baking powder, milk, water, and egg, enveloping a cylindrical roll of sweet red bean paste (An). Cooked in a specialized taiyaki pan over low heat, these golden cakes are crispy on the outside with a warm, sweet filling inside, perfect as a delightful snack or dessert.

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Ingredients

Scale 1x2x3x

Filling

• 240 g sweet red bean paste (An)

Batter

• 1 cup plain flour
• 1 ½ tablespoons sugar
• 2 teaspoons baking powder
• ⅓ cup water
• ⅓ cup milk
• 1 large egg

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Instructions

1. Divide the filling. Divide the sweet red bean paste into 6 portions of 40 g each. Shape each portion into a 10 cm long cylinder using cling wrap and set aside for later use.
2. Sift the dry ingredients. Sift the plain flour and baking powder together into a large mixing bowl and create a well in the center.
3. Prepare the wet ingredients. In a separate bowl, lightly beat the egg before adding the milk and water. Mix thoroughly until the mixture is smooth.
4. Combine wet and dry. Pour the wet mixture into the well of the dry ingredients. Gently combine everything, being careful not to overmix to keep the batter light.
5. Rest the batter. Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes to allow it to rest, improving texture and consistency.
6. Preheat the taiyaki pan. Heat the taiyaki pan over low to medium heat, ensuring it is properly warmed before cooking.
7. Pour the first layer of batter. Pour approximately 2 tablespoons of batter onto the bottom side of the heated pan. Pour batter along the top edge so it dribbles down, ensuring full coverage.
8. Add the filling. Place one prepared sweet red bean paste cylinder in the center of the batter on the pan, then pour about 2 more tablespoons of batter over the paste to cover it.
9. Cook the taiyaki. Close the pan and cook over low heat, pressing the pan gently. Cook each side for 3 to 5 minutes until golden brown and crisp.
10. Remove and serve. Once cooked through on both sides, carefully remove the taiyaki from the pan. Repeat the process with the remaining batter and anko to make six taiyaki in total.

Notes

• Resting the batter improves the texture, making the taiyaki fluffier and lighter.
• Cook on low heat to prevent burning while ensuring the batter cooks through.
• If you don’t have a taiyaki pan, a small pancake or waffle pan can be a substitute, though the shape will differ.
• For variations, you can replace the sweet red bean paste with custard, chocolate, or other fillings.
• Use a non-stick taiyaki pan or lightly grease your pan to prevent sticking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese

Keywords: Taiyaki, Japanese fish cake, sweet red bean paste, Anko, traditional Japanese dessert, stovetop cooking, snack