Taiyaki

A Japanese fish-shaped snack (a cross between waffle and cake) with red bean filling.  Soft in texture and tastes delicious, I cannot stop eating them!  As filling, I used ready-made red beans which are readily available in any asian supermarkets.  To achieve the fish shape, one must use a Taiyaki maker.  A fellow Singaporean lady friend of mine has kindly brought it over from South Korea end of last year.

Ingredients (yields 12 pieces):
155 g plain flour or cake flour
1 tsp baking soda or baking powder
a pinch of salt
90 g granulated sugar
2 eggs
1 tbsp honey
160 ml fresh milk
1 packet ready-made red beans filling

Method:
In a bowl, mix flour, baking soda and salt together.  In another bowl, whisk eggs, sugar and honey together.  Gradually add milk and mix well.  Then, stir in the flour mixture and whisk until a smooth consistency is reached.  Leave aside.

I have both Taiyaki and Imagawayaki cake-makers as shown below.

Heat up the Taiyaki (fish-shaped) maker on an electric or gas stove.  Brush cake maker with a little oil and wipe clean with kitchen paper.  Add a small laddle of batter into mould.

Then, add some red bean filling and followed by another small laddle of batter.  Cover and turn over mould to cook the top side.

Once done, remove cakes from cake-maker.  Trim the fish shape by using a pair of scissors.  Serve them warm or cold!

Happy Baking!

Imagawayaki

This is a Japanese sweet with a red bean paste filling.  It is similar to Dorayaki, which consists of two pancakes sandwiched together with the filling in between.  One can also use other sweet filling i.e. vanilla custard or savoury filling i.e. curry, potatoes. etc.

Ingredients (yields about 10 pcs):
250 g plain flour, to be sifted
2 tsp baking soda (bicarbonate of soda)
a pinch of salt
2 "M" size eggs
60 g fine sugar
200 ml fresh milk

a packet of Azuki (sweetened red bean paste)

Method:
In a bowl, mix eggs and sugar together.  Add milk and mix well.  Then, add in salt, baking soda and flour.  Mix thoroughly in order no lumps are formed.  Leave aside for about 30 minutes.

If you have a Imagawaki pan, heat it over low/medium heat and brush with a little oil.  If not, heat a small pan over low/medium heat and brush with a little oil.  Brush an egg ring with oil and place in pan.  Add 1 tbsp batter into ring and cook with the lid on. Once it is half cooked, add 1 tbsp red bean paste and then, add 1 tbsp batter.  Put the lid on and cook until it is almost cooked.  Note:  I suggest that you shape the red bean paste into a ball and press it flat before adding.

Remove from ring and turn it over to cook the other side and also the sides until golden brown. Remove to a plate.

The above is just a suggestion on how to prepare them.  I must warn you that it is a bit time consuming.  If one does not have the patience to do the above, one can just make pancakes out of the batter i.e. the Dorayaki method.  Just add about 2 tbsp batter into a pan and cook just like a small pancake.  Repeat until the batter is used up.  Take one pancake and spread 1 tbsp red bean paste before topping with another pancake.  Or one can make  medium-size pancakes, add filling and fold into two.  Serve warm or cold.

Happy Baking!