Dessert IV ; Taiyaki

Taiyaki is a Japanese fish-shaped cake made of flour and filled with azuki sweet bean paste that is commonly eaten as a snack. It's normally served hot and can be found at most taiyaki stalls during any Japanese winter festival. Although most people assume that this sweet treat originated in Tokyo during the Meiji era, taiyaki became highly famous in 1976 when Oyoge!, a popular children's song, was released.

The greatest taiyaki is believed to have a crisp shell that has been baked to a golden brown colour, and despite the many flavours and variants of taiyaki available today, the basic taiyaki remains a favourite.

Ingredients for taiyaki :

• 150g wheat flour
• 2/3 tbsp baking powder
• 1 egg
• 180ml milk
• 40g sugar
• 250g azuki red bean paste
• vegetable oil
• any other fillings of your choice

How to make taiyaki :

1. In a bowl combine the flour and baking powder, stirring 2-3 times to make sure that it’s evenly mixed.
2. In a separate bowl, lightly beat the egg. Add the sugar and cream it in with the egg, then pour in the milk and stir well.
3. Add the egg mixture to the flour and mix until combined. Do not overmix.
4. Warm a taiyaki pan over medium heat, lightly oiled. On one side of the pan, pour a thin coating of batter onto both fish. Spoon some azuki red bean paste into the batter fish halves' centres, then spoon more batter on top of the red bean paste until it's completely covered. Remove the taiyaki pan from the heat.
5. Reduce the heat to low and flip the taiyaki every two minutes to ensure that both sides are equally cooked. Serve and enjoy it after it's done.

Tips and information :

*Don’t worry if the batter spills a little when the taiyaki pan is flipped over. The spilt batter can easily be cut off the taiyaki once it is cooked.
*We used red bean paste for our recipe, but you can use any filling you like, savoury or sweet. Popular alternatives to red bean paste are ham and cheese, custard cream, chocolate, curry or even okonomiyaki.