Taiyaki たい焼き

Ingredients

• 240 g sweet red bean paste (An)
• 1 cup plain flour
• 1 ½ tbs sugar
• 2 tsp baking powder
• ⅓ cup water
• ⅓ cup milk
• 1 large egg

Steps

1. 1

   Divide the An to 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.

2. 2

   Sift the flour and baking powder in a large bowl and make a well in the centre.

3. 3

   In another bowl, beat the egg lightly before adding milk and water. Mix everything thoroughly until smooth.

4. 4

   Pour it into the well of flour.

5. 5

   Combine them but try not to overmix.

6. 6

   Place some plastic wrap over the bowl and refrigerate for about 30 minutes to rest the batter.

7. 7

   Heat the taiyaki pan over low-medium heat and pour about 2 tbs batter  to the bottom side of the pan. Pour the batter from the top edge so that the batter will dribble down to the bottom of the pan.

8. 8

   Place a roll of sweet red bean paste in the centre and pour more batter (about 2 tbs) over the paste.

9. 9

   Press the pan and cook each side for 3-5 minutes over low heat.

10. 10

    When both sides have cooked, remove the Taiyaki carefully.

11. 11

    Repeat the above process for the remaining batter and Anko.