Traditional Taiyaki (Fish Cakes)
Japan's most iconic street food pastry. A pancake-like batter is poured into a special fish-shaped iron mold and generously stuffed with sweet red bean paste (Anko). The result is a warm cake with a crispy outer shell and a soft, steaming center.
- 1.5 cups Cake flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 3 tbsp Sugar
- 1 Large egg
- 1.25 cups Milk
- 1 cup Sweet red bean paste Anko
- Vegetable oil for greasing
Make the Batter: In a large bowl, whisk the egg and sugar until pale. Whisk in the milk. Sift the cake flour, baking powder, and baking soda directly into the wet ingredients. Whisk until mostly smooth (a few tiny lumps are fine). Let the batter rest in the fridge for 15 minutes.
Heat the Mold: You MUST use a specialized fish-shaped Taiyaki pan for this recipe. Heat the pan over a gas stove on medium-low heat. Brush both sides of the mold very lightly with vegetable oil.
Pour the Base: Pour a thin layer of batter into one side of the fish mold, filling it about halfway. Make sure the batter reaches the tail and fins.
Add the Filling: Immediately place a generous, thick strip of sweet red bean paste (Anko) right into the center of the batter.
Cover and Bake: Quickly pour more batter entirely over the red bean paste to cover it and fill the mold. Close the Taiyaki pan tightly. Cook for 2 to 3 minutes on the first side. Flip the entire pan over and cook for another 2 to 3 minutes until deep golden brown and crispy. Serve piping hot.
Keyword Dessert, Kids Friendly, Red Bean, Street Food, Sweet, Waffle