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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 50 to 60 grams Shiratamako
- 150 grams Tofu (processed, not drained)
- 1 tsp Baking powder
- 1 pinch Salt
- 30 grams Flour (tapioca flour, if available; tapioca flour will give a crispy finish)
- 2 tsp Vegetable oil
- 1 Ogura-an (adzuki bean paste) (or your choice of filling, or cream)
Method
- Combine the ingredients in a bowl, and mix well until there are no more lumps.
- Fold in the flour and vegetable oil (in that order) to the mixture from Step 1.
- It will make a pasty batter.
- Lightly coat the heated taiyaki mold in vegetable oil (not listed in the ingredients), tap the batter down into the mold, then fill with the an paste.
- Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat.
- (If using a gas stovetop.)
- When it cooks all the way through to the inside, they're done.
- The texture will not change, so you can serve them as is, or chilled in the refrigerator.
- I tried them in an onigiri-shaped sandwich maker.
- Follow the same process as in Steps 3 and 4.
- The taiyaki made in an electric sandwich maker came out crispier.
- Here they are.
- They are not the same as the popular white taiyaki that has a low-sugar habutae (sweet glutinous rice cake)-like batter, but they are chewy and mochi-like even after they cool.
- If using regular silken tofu, then use 60 g shiratamako
- Although they won't turn out as crisp, you can bake them on an electric griddle in cookie cutters about 7 cm in diameter or in a tin can, like imagawa-yaki (muffin-like bean cakes).
