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Sweet Potato Taiyaki

Name: Sweet Potato Taiyaki
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 Eggs; a drizzle Honey; a pinch Granulated sugar; 150 Pancake mix; 4 Peanut oil or corn oil; 200 Sweet potato; 100 Milk

Other★ Easy48min

Prep 18m ·
Cook 30m ·
2 Servings

IngredientsWhat you'll need for Sweet Potato Taiyaki

	Ingredient	Amount	Notes
	Eggs	2
	Honey	a drizzle
	Granulated sugar	a pinch
	Pancake mix	150
	Peanut oil or corn oil	4
	Sweet potato	200
	Milk	100

A delicious Sweet Potato Taiyaki recipe.

Cooking StepsHow to cook Sweet Potato Taiyaki step by step

Step 1 Detail

Steam 200g of sweet potato for 15 minutes until a chopstick can pierce through easily. Peel and mash until smooth.
Step 2 Detail

Transfer the mashed sweet potato into a piping bag.
Step 3 Detail

In a bowl, whisk together 2 eggs, a pinch of granulated sugar, and a drizzle of honey until well combined.
Step 4 Detail

Add 100ml of milk and sift in 150g of pancake mix. Whisk until smooth. Stir in 4g of oil. Cover with plastic wrap and refrigerate for 30 minutes.
Step 5 Detail

Heat the taiyaki mold over low heat. Brush a thin layer of oil on both sides. Pour batter into the back side of the mold to about half full, swirl to coat the fish shape evenly, then remove the cooked shell once set.
Step 6 Detail

Flip to the front side of the mold. Pour batter to about 70% full and swirl to fill the fish shape. Pipe the sweet potato filling along the body of the fish, then add a thin layer of batter on top. Place the pre-cooked shell on top, clamp the mold shut, and cook over low heat for about 1 minute per side, roughly 3 minutes total.
Step 7 Detail

Keep the heat on low for even coloring. Medium heat may cause dark spots and uneven browning. Note: when cooking both sides separately, the taiyaki will have a seam in the middle. Pouring batter on one side only can produce a seamless whole fish shape.