It has been some time since I last made mochi style taiyaki!
Made some this morning for my bento! :)
I remembered that I used to only know of the brown color taiyaki, the ‘pancake’ dough type, until I tasted the white color taiyaki sold at the Japanese combinis (convenience stores in Japan) back in 2011.
Called Shiro-taiyaki, they have a mochi chewy texture and so so super yummy. In fact, in Japan, some of the shiro-taiyaki sold were even slightly chilled – and still very yummy!
Since it is the spring season now, I decided to make this mochi style taiyaki today for breakfast!
I made Sakura version too! I also tried making green version, just add a little natural food coloring. I love the pastel shades!
Below is the recipe and I hope you will like it. This recipe version I shared here uses shiratamako (Japanese glutinous rice flour). There is also another way to make using tapioca flour which I hope to share next time.
If you prefer the usual ‘pancake’ type of dough, check out my old post :)
By the way, you can now buy such portable home use taiyaki mold in Singapore. It has to be used over gas stove. I am seen them sold at the ideal home goods section at Mediya-supermarket located at Liang Court shopping mall. :)
Do however note that the one I have here is a single taiyaki mold, while the one sold at Mediya is a double taiyaki mold.
Have fun and I hope you will try the recipe!
Recipe for Sakura Taiyaki/Shiro Taiyaki
(adapted from Cookpad recipe ID :825128)
(Recipe makes 4)
100g plain flour
50g shiratamako (Japanese glutinous rice flour – 白玉粉)
5g baking powder
wilton food coloring
pickled sakura (optional)
sakura bean paste or other fillings (you can replace this with sakura filling with red bean etc, sakura bean paste is not available in Singapore locally)
Method (you can skip steps 1 to 3 for the normal shiro taiyaki)
1) Soak the pickled sakura flowers to wash off the salt. Use a knife to chop them up into smaller pieces.
2) In a small saucepan, heat the milk with the chopped up sakura flowers. Bring to boil, stir to prevent burning. Sieve the mixture to remove the flowers.
3) Let the milk mixture cool down before adding to the flour and other ingredients. I set it in the chiller to cool it down quicker.
4) In a mixing bowl, add in the plain flour, shiratamako, baking powder, sugar, and milk (either from Step 3 or plain milk)
5) Use a spatula and mix well, ensure that the lumps of the shiratamako is smoothen out. Add in the coloring if you wish to create colored taiyaki, in this case, I tried pink and green :)
6) Heat up the taiyaki pan for 10 seconds or so. Scoop in the mixture from Step 5 and ensure that the base of the mold is entirely covered. Close the lid and cook under medium-low heat for about 10 seconds. Add in the filling for the taiyaki. Scoop another portion of the mixture on top of the filling and cover it up.
7) Cook the taiyaki on both sides for about 3-5mins until cooked through. The taiyaki will rise slightly when it is cooked.
8) Remove from mold, set aside to cool and serve. *There is no need to oil the mold if the mold is non-stick, I simply used a small satay wooden stick to aid the removal of the cooked taiyaki from the mold.