Taiyaki

Taiyaki is a delightful Japanese fish-shaped cake filled with sweet red bean paste, offering a crispy exterior and a soft, fluffy interior. This gluten-free version allows everyone to enjoy this traditional treat without sacrificing flavor or texture.

Ingredients

• Gluten-free all-purpose flour - 100g
• Baking powder - 1 tsp
• Sugar - 30g
• Milk - 150ml
• Egg - 1 large
• Vegetable oil - 1 tbsp
• Sweet red bean paste - 100g
• Vanilla extract - 1/2 tsp

Steps

1. In a mixing bowl, whisk together the gluten-free flour, baking powder, and sugar until well combined.
2. In a separate bowl, mix the milk, egg, vegetable oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
4. Preheat a taiyaki pan over medium heat and lightly grease it with oil.
5. Pour a small amount of batter into the pan, covering the fish shape, and cook for about 1-2 minutes until the edges start to set.
6. Spoon about 1 tablespoon of sweet red bean paste into the center of the batter.
7. Cover the filling with more batter until it's filled and close the taiyaki pan.
8. Cook for an additional 3-4 minutes, flipping halfway through, until golden brown and cooked through.
9. Carefully remove the taiyaki from the pan and let it cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Contains protein from eggs and milk for muscle repair.
• Rich in antioxidants from red bean paste, which may help reduce inflammation.

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