Vitantonio Taiyaki with Candied Chestnuts & Sweet Red Bean Paste

Thank you for making this a popular recipe on February 16, 2014! This is a classic taiyaki filled with candied chestnuts and sweet red bean paste. It's easy to make, and nothing beats eating them fresh off the griddle.
Recipe background:
I made this at my family's request because they wanted to enjoy freshly baked taiyaki at home.
Vitantonio Taiyaki with Candied Chestnuts & Sweet Red Bean Paste
Thank you for making this a popular recipe on February 16, 2014! This is a classic taiyaki filled with candied chestnuts and sweet red bean paste. It's easy to make, and nothing beats eating them fresh off the griddle.
Recipe background:
I made this at my family's request because they wanted to enjoy freshly baked taiyaki at home.
Steps
- 1
Add all the ingredients marked with ○ (pancake mix, milk, potato starch) to a bowl and whisk together. Preheat the taiyaki maker with the taiyaki plates attached.
- 2
Once heated, lightly brush the plates with vegetable oil. Pour about 1 tablespoon of the batter into each mold, making sure to cover from head to tail.
- 3
Spoon a thin line of sweet red bean paste from the head to the tail. Place half a candied chestnut in the center.
- 4
Cover the filling with more batter so the red bean paste and chestnut are hidden. Close the lid and cook for 5 minutes.
- 5
When the taiyaki are golden brown, they're ready!
- 6
If any batter has overflowed, trim the edges with kitchen scissors to finish.
- 7
When you break one in half, you'll see it's packed with filling!
- 8
Thank you again for making this recipe popular on February 16, 2014. I appreciate everyone who tried it and shared their feedback!
- 9
For Purple Sweet Potato Cream Taiyaki:
Use the same batter. Fill with purple sweet potato cream (see Recipe ID:18338331) just like the red bean paste, and cook as above.
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