White taiyaki
Serving Size
12 small size taiyaki
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 80g tapioca powder or starch
- 30g rice flour
- 30g plain flour / cake flour (T45)
- 1 tsp baking powder
- dash of salt
- 1 tbsp sugar
- 100g water
- 80g milk
Idea for the filling
- cheese and ham
- Japanese curry paste
- anko - click here to make homemade anko.
- tuna mayonnaise
- scrambled egg
- custard cream
- nutella
- jam
- You will need to use a [https://amzn.to/3cBQEoz] for this recipe ;-)
Instructions
- 1. In a medium bowl, add all flour, sugar, a dash of salt, baking powder, mix well with a cooking whisk.
- 2. In a small cup, add milk and water.
- 3. Pour the liquid mixture into the flour mixture little by little. Stir until well mixed using a cooking whisk.
- 4. Grease a taiyaki pan lightly with vegetable oil and pre-warm over a medium heat. Pour the taiyaki batter thinly on the pan. Put the filling you want in the center of each taiyaki and spoon some more batter on top to cover the filling.
- 5. Close the lid and flip the taiyaki pan to cook the other side of taiyaki. Cook for about 1 to 2 minutes, open and check the progress. If you cook longer the taiyaki will get golden brown and crispy (if you like like i do)
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I was looking for a taiyaki recipe with a texture similar to the taiyaki sold at Cocohodo, and after months of searching I finally found this one! It has that super chewy, mochi-like texture I was looking for, thanks for sharing :)