Instructions
-
1.
Sift cake flour, baking powder, and baking soda into a large bowl. -
2.
Add sugar and whisk well to combine. -
3.
In a medium bowl, whisk egg and whole milk until well combined. -
4.
Pour the wet ingredients into the dry ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest until the batter becomes smooth. -
5.
Pour the batter into a measuring cup or jug. You should have about 1 ¼ cups. -
6.
Heat the taiyaki pan over medium-low heat and grease with neutral oil using a brush. -
7.
Fill the pan mold about 60% full of batter. In the center of each mold, put 1 tbsp of sweet red bean paste (or filling of your choice) and pour more batter on top to cover it. -
8.
Close the lid and immediately flip. Cook for about 2 to 2 ½ minutes on that side. Then flip and cook for another 2 to 2 ½ minutes until golden brown. Repeat with the remaining batter. -
9.
Serve warm.
* To store, keep the taiyaki in an airtight container and keep it in the refrigerator for up to 4 days or in the freezer for up to a month. Toast them in a toaster oven or oven until they're crispy on the outside.
