1.Making "Kuromitsu syrup" In a small cooking pot, add brown sugar and water. Heat over medium-high heat and bring it to a boil. Once boiled, simmer for about 1 minute. Set it aside in the fridge.
In a bowl, add tapioca powder (flour), sugar and water. Mix well. Transfer into a cooking pot.
3. Start cooking over medium-high heat, stir constantly until transparent and smooth (about 3 to 5 minutes).
4. Prepare a tray moistened with water. Transfer the mochi dough onto the tray. Flatten and smoothen it on the top. Let it to cool to room temperature. Then cover and chill in the fridge until firm enough to cut.
5. Take out the dough from the fridge, transfer to a cutting board. Cut it into bite sizes. Set aside.
6. In a plate or bowl, add kinako (soy bean flour) and sugar. Mix. Take a mochi piece and powder it with the kinako mix. Chill until you serve.
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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)