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1
Combine the ingredients in a bowl, and mix well until there are no more lumps.
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2
Fold in the flour and vegetable oil (in that order) to the mixture from Step 1.
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3
It will make a pasty batter.
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4
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.
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5
Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat.
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6
(If using a gas stovetop.)
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7
When it cooks all the way through to the inside, they're done.
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8
The texture will not change, so you can serve them as is, or chilled in the refrigerator.
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9
I tried them in an onigiri-shaped sandwich maker.
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10
Follow the same process as in Steps 3 and 4.
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11
The taiyaki made in an electric sandwich maker came out crispier.
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12
Here they are.
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13
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.
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14
If using regular silken tofu, then use 60 g shiratamako
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15
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).
