Taiyaki Fish Cake

Taiyaki is a delightful Japanese fish-shaped cake filled with sweet red bean paste, creating a perfect blend of crispy exterior and soft, sugary interior. This gluten-free version maintains the traditional flavors while accommodating those with gluten sensitivities.

Ingredients

• Gluten-free all-purpose flour - 100 grams
• Baking powder - 1 teaspoon
• Sugar - 30 grams
• Egg - 1 large
• Milk - 150 ml
• Vegetable oil - 1 tablespoon
• Sweet red bean paste - 100 grams
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. In a mixing bowl, combine gluten-free all-purpose flour, baking powder, sugar, and salt.
2. In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well blended.
3. Gradually pour the wet mixture into the dry ingredients, stirring until just combined and smooth.
4. Preheat a taiyaki mold or fish-shaped waffle maker over medium heat and lightly grease it with oil.
5. Pour a small amount of batter into the mold, covering the bottom.
6. Add about 1 tablespoon of sweet red bean paste in the center, then pour more batter on top to cover the filling.
7. Close the mold and cook for about 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the taiyaki from the mold, let it cool slightly, and serve warm.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 90 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.15 L

Health Benefits

• Provides a quick source of energy due to its carbohydrate content.
• Rich in antioxidants from the red bean paste, which can help reduce inflammation.

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