Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup mashed sweet potato
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, melted
- Vegetable oil, for cooking
Special equipment needed:
- Taiyaki pan
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg and then add the milk and vanilla extract. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. In a separate bowl, mix together the mashed sweet potato, brown sugar, cinnamon, and melted butter.
5. Heat the taiyaki pan over medium heat and brush with vegetable oil.
6. Pour batter into each mold, filling halfway.
7. Add a spoonful of the sweet potato mixture to the center of each mold.
8. Pour more batter on top of the sweet potato mixture, filling the mold to the top.
9. Cook for 2-3 minutes on each side or until golden brown.
10. Remove from the pan and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 6 taiyaki
Nutritional information:
Calories per serving: 210
Fat: 4g
Carbohydrates: 38g
Protein: 5g
Fiber: 2g
Sugar: 14g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Maple syrup can be used instead of brown sugar.
Variations:
- Instead of sweet potato, use pumpkin or butternut squash puree.
- Add chopped nuts or chocolate chips to the sweet potato filling.
- Top with whipped cream or drizzle with caramel sauce.
Tips and tricks:
- Make sure to grease the taiyaki pan well to prevent sticking.
- Use a spoon to carefully fill the molds with batter and sweet potato filling.
- Serve warm for the best taste and texture.
Storage instructions:
Store leftover taiyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or in a toaster oven for a few minutes until warm.
Presentation ideas:
Serve on a plate with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Sprinkle with chopped nuts or drizzle with caramel sauce.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy as a dessert or snack on its own.
Troubleshooting advice:
- If the taiyaki is sticking to the pan, try greasing it more or using a non-stick pan.
- If the batter is too thick, add more milk to thin it out.
Food safety advice:
Make sure to cook the taiyaki thoroughly to prevent any foodborne illnesses.
Food history:
Taiyaki is a Japanese fish-shaped cake that is traditionally filled with sweet red bean paste. It has become popular in many countries and can be filled with a variety of sweet or savory fillings.
Flavor profiles:
The sweet potato filling adds a warm and comforting flavor to the crispy and slightly sweet taiyaki batter.
Serving suggestions:
Enjoy as a dessert or snack on its own.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Sweet, Savory, Creamy, Nutty, Caramelized