Japanese Festival-Style Obanyaki (Imagawayaki, Kaitenyaki)

Name: Japanese Festival-Style Obanyaki (Imagawayaki, Kaitenyaki)
Yield: Makes 12 pieces
Ingredients: 3 1/3 cups cake flour (about 400g); 2 1/2 teaspoons baking soda (about 12g); 2 1/2 tablespoons raw cane sugar (about 30g); 3/4 teaspoon salt (about 4g); 1 1/4 cups water (about 300g); 1 cup whole milk (about 220g); 1 2/3 cups chunky sweet red bean paste (about 400g); Custard cream, as desired; Chocolate cream, as desired

ウクレレおじさん♪ @cook_40205204

大阪市旭区

Enjoy making these with your kids! If you don't like sweet red bean paste, try filling them with custard cream, chocolate cream, ham and cheese, or tuna mayo, or spicy cod roe mayo instead!
About this recipe:
In my hometown, we call these 'kaitenyaki.' At the Keihan Department Store in Osaka, they're sold as 'Gozasoro.' There's also a kaitenyaki shop nearby, but I wanted to try making them at home, so I did.

ウクレレおじさん♪ @cook_40205204

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Ingredients

Makes 12 pieces

3 1/3 cupscake flour (about 400g)
2 1/2 teaspoonsbaking soda (about 12g)
2 1/2 tablespoonsraw cane sugar (about 30g)
3/4 teaspoonsalt (about 4g)
1 1/4 cupswater (about 300g)
1 cupwhole milk (about 220g)
1 2/3 cupschunky sweet red bean paste (about 400g)
Custard cream, as desired
Chocolate cream, as desired

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Steps

1

Buy an obanyaki (imagawayaki) pan online.
2

Once it arrives, get ready to use it.
3

Add the flour, baking soda, sugar, and salt to a mixing bowl.
4

Whisk together the flour, baking soda, sugar, and salt until well combined.
5

Once mixed, you're ready for the next step.
6

Add the milk and water.
7

Whisk until the batter is smooth and free of lumps.
8

Your batter is ready!
9

Brush the pan with vegetable oil, heat over low for about 3 minutes, then pour in the batter to fill each mold about 60%.
10

Prepare the sweet red bean paste. Cut off a corner of the bag with scissors so you can squeeze it out easily.
11

Squeeze the red bean paste onto the center of each batter portion. Cutting the paste with kitchen scissors as you squeeze makes it easier to portion.
12

When bubbles start to form on the batter, pour more batter over the top to cover the filling.
13

Close the lid and immediately flip the pan over.
14

Open the lid after flipping—the cakes should be nicely browned.
15

If the cakes spin easily with a takoyaki pick or bamboo skewer, they're done.
16

All done!
17

Custard cream is also delicious as a filling instead of red bean paste!
18

Follow the same steps for custard cream as you would for the red bean paste.