White Taiyaki That is Chewy Even When Cool

Name: White Taiyaki That is Chewy Even When Cool
Yield: 6 servings
Cuisine: American
Ingredients: 50 to 60 grams ● Shiratamako; 150 grams ● Tofu (processed, not drained); 1 tsp ● Baking powder; 1 pinch ● Salt; 30 grams Flour (tapioca flour, if available; tapioca flour will give a crispy finish); 2 tsp Vegetable oil; 1 Ogura-an (adzuki bean paste) (or your choice of filling, or cream)

cookpad.japan @cookpad_jp

Although the ingredients are different from white taiyaki and the batter isn't as glutinous, I'm posting this recipe since these were mochi-like and delicious. They are chewy even after chilling them in the refrigerator and will not harden. I tested using a combination of tapioca flour and regular flour, but since the chewiness disappeared as soon as they cooled, I came up with this recipe.

Don't be particular about the shape; try using a hot sandwich maker. For 3 to 4 taiyaki, or 5 to 6 onigiri-size cakes. Recipe by miyuki12

cookpad.japan @cookpad_jp

Don't be particular about the shape; try using a hot sandwich maker. For 3 to 4 taiyaki, or 5 to 6 onigiri-size cakes. Recipe by miyuki12

Saved

Ingredients

6 servings

50to 60 grams ● Shiratamako
150 grams● Tofu (processed, not drained)
1 tsp● Baking powder
1 pinch● Salt
30 gramsFlour (tapioca flour, if available; tapioca flour will give a crispy finish)
2 tspVegetable oil
1Ogura-an (adzuki bean paste) (or your choice of filling, or cream)

Saved

Steps

1

Combine the ● ingredients in a bowl, and mix well until there are no more lumps.
2

Fold in the flour and vegetable oil (in that order) to the mixture from Step 1. It will make a pasty batter.
3

Lightly coat the heated taiyaki mold in vegetable oil (not listed in the ingredients), tap the batter down into the mold, then fill with the an paste.
4

Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat. (If using a gas stovetop.)
5

When it cooks all the way through to the inside, they're done. The texture will not change, so you can serve them as is, or chilled in the refrigerator.
6

I tried them in an onigiri-shaped sandwich maker. Follow the same process as in Steps 3 and 4.
7

The taiyaki made in an electric sandwich maker came out crispier.
8

Here they are. They are not the same as the popular white taiyaki that has a low-sugar habutae (sweet glutinous rice cake)-like batter, but they are chewy and mochi-like even after they cool.
9

If using regular silken tofu, then use 60 g shiratamako
10

Although they won't turn out as crisp, you can bake them on an electric griddle in cookie cutters about 7 cm in diameter or in a tin can, like imagawa-yaki (muffin-like bean cakes).