White Taiyaki Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Here is the best “White Taiyaki” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of White Taiyaki
- It’s 50 grams of Shiratamako.
- Make ready 1 pinch of Salt.
- Take 1 tsp of Vegetable oil.
- Make ready 80 ml of Water.
- Make ready 1 of Katakuriko (for dusting).
- Take 1 of ●Anko (sweet azuki bean paste).
White Taiyaki instructions
- Put all the ingredients except for the ones marked ● in a heatproof container, and mix and knead well with your hands. Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W..
- Spread the dough out about 5 mm thick on a surface dusted with katakuriko..
- Cut the dough with a cookie cutter..
- Make two fish shapes per cake..
- Spoon bean paste on one of the fish shapes..
- Wet your finger a little and pinch the edges to seal..
- To finish cooking without browning them, cook in low heat on a non-oiled frying pan. They are delicious when browned slightly too..
- Done! I made the eyes and gills with chopsticks. If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven..
- Please also see "Taiyaki- soft and chewy even when chilled". These are taiyaki that don't harden even when chilled. The dough uses soy milk and is healthy.
https://cookpad.com/us/recipes/169105-white-taiyaki-that-is-chewy-even-when-cool.
- COOKPAD user "yamita" made these little cuties with this recipe..