This popular Japanese cake is perfect as both a snack and a dessert. It’s a great recipe to make with your kids, and trust me, they’re going to love it!
INGREDIENTS
- 1 ½ cups cake flour
- 2 tsp baking soda
- 1 ½ tbsp sugar
- 1 pinch salt (optional)
- 1/3 cup water
- 1/3 cup milk
- 1 large egg
- Oil (for brushing the pan)
INSTRUCTIONS
- Prepare the batter: In a medium bowl, whisk together the flour, sugar, salt, and baking soda.
- Add wet ingredients: Mix in the egg, followed by the milk and water. Stir until smooth, ensuring no lumps remain.
- Chill the batter: Cover and refrigerate for 1-2 hours.
- Heat the pan: Lightly brush a Taiyaki mold pan with oil and place it over medium-low heat.
- Pour the batter: Once heated, pour a thin layer of batter into each fish mold, being careful not to overfill.
- Add the filling: After a few seconds, place 1 tbsp of anko paste (or your preferred filling) in the center. Cover with more batter until the filling is fully enclosed.
- Cook the Taiyaki: Close the mold and cook for 2-3 minutes on one side. Flip the pan and cook for another 1-2 minutes until both sides turn golden brown.
- Cool and serve: Transfer the Taiyaki to a wire rack or plate and let them cool slightly before serving. Enjoy!
HOW TO REHEAT TAIYAKI
Taiyaki tastes best when warm and crispy! Here are three ways to reheat it:
Toasting (Best Method): Pop the Taiyaki in a toaster until crispy and golden. This method maintains the best texture.
Pan-Frying: Heat a pan over medium heat and reheat the Taiyaki without oil. This keeps the exterior crisp and delicious.
Microwaving (Quick but Less Crispy): Microwave for 20 seconds, but note that this method softens the Taiyaki rather than keeping it crispy.
Whichever method you choose, Taiyaki is always a delightful treat!
