How to Make Baked Taiyaki with Sweet Fillings Recipe
Taiyaki is a traditional Japanese baked fish-shaped cake, delightfully crisp on the outside and soft on the inside. This recipe features a light, fluffy batter filled with various delicious fillings like authentic red bean paste, creamy custard, or sweet Nutella. Perfect as a warm snack or dessert, taiyaki combines visual charm with comforting flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 taiyaki (depending on pan size and filling amount)
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Core Batter Ingredients
- 1¼ cups Cake flour (150g)
- ¼ cup Granulated sugar (50g)
- 1 tsp Baking powder (5g)
- 1 tsp Baking soda (5g)
- ¼ tsp Salt
- 1 Large egg
- ¾ cup Whole milk
- 1 tbsp Vegetable oil (15g)
- ½ tsp Vanilla extract
Filling Options
- Red bean paste (anko) – authentic choice
- Nutella or chocolate chips – crowd favorite
- Vanilla custard – elegant and creamy
- Cream cheese – tangy American twist
- Seasonal fruit preserves – spring and summer delight
Instructions
- Sift Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt to ensure they are evenly combined and free of lumps.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients bowl, whisking gently until just combined. It’s okay if the batter has small lumps; overmixing can toughen the cake.
- Refrigerate Batter: Cover the batter and refrigerate for 1 hour to allow the mixture to thicken and develop better texture for baking.
- Preheat Taiyaki Pan: Heat the taiyaki pan over medium-low heat. Lightly oil both sides of the pan and wipe away any excess oil with a paper towel to prevent sticking while cooking.
- Pour Batter and Add Filling: Pour batter into each fish-shaped mold until about 60% full, leaving space at the tail end. Add 1 tablespoon of your chosen filling in the center of the batter, then cover with a bit more batter to seal the filling inside.
- Cook and Flip: Close the pan molds and flip the taiyaki pan to distribute the batter evenly across both sides. Cook each side for 2 to 3 minutes or until the taiyaki turns a golden brown color and is cooked through.
- Remove and Serve: Carefully remove the taiyaki from the pan and serve warm for the best texture and flavor experience.
Notes
- Ensure the taiyaki pan is properly oiled to prevent sticking and enable easy flipping.
- Refrigerating the batter improves the texture and makes it easier to handle.
- Use fillings that are not too watery to prevent sogginess inside the taiyaki.
- Serve taiyaki warm to enjoy the crispy exterior and soft, flavorful interior.
- You can experiment with sweet or savory fillings to customize the flavor.
