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Taiyaki with Sweet Red Bean Paste Recipe

★★★★★

4.7 from 56 reviews
  • Author: Mariam
  • Total Time: 45 minutes
  • Yield: 6 taiyaki 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://aromaofgrandma.com/taiyaki-with-sweet-red-bean-paste-recipe/