Fish-Shaped Taiyaki Cakes with Sweet Red Bean Filling

What you need

• 160 g (1 1/4 cups) all-purpose flour, or cake flour for a lighter crust
• 40 g (1/3 cup) cornstarch
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 30 g (2 tbsp) granulated sugar
• 1 pinch salt
• 1 tbsp honey
• 200 ml (3/4 cup) milk
• 1 large egg
• 2 tsp vegetable oil, 1 tsp for the batter, 1 tsp for the pan
• 200 g (7 oz) sweet red bean paste, smooth or chunky

Method

Restated from the original video

1. 1

   Sift the flour and cornstarch together with the baking soda and baking powder. Stir in the sugar and salt.

2. 2

   Whisk the honey, milk, egg and 1 tsp of the oil in a second bowl. Pour into the dry mix and stir to a smooth, runny batter. Rest for 10 min.

3. 3

   Warm the taiyaki pan on medium for 2 min. Brush both halves lightly with the remaining oil.

4. 4

   Fill one half of the pan about three-quarters full with batter, making sure it reaches the fins and tail.

5. 5

   Put a heaped tablespoon (about 40 g) of red bean paste on the body and spoon a little batter over it.

6. 6

   Close the pan and cook for 3 min, then flip and cook 3 min more, until both sides are golden brown.

7. 7

   Free each taiyaki with a skewer and cool on a rack for 1 min. Repeat with the rest of the batter and serve warm.

Imported from pankobunny.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.