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Sweet Potato Taiyaki
This delightful sweet potato taiyaki combines soft fluffy pancakes with a rich sweet potato filling and a hint of honey for an incredibly comforting taste. The chewy exterior gives way to a moist interior that is perfect for enjoying as a snack or a light dessert. It is a wonderful recipe to try if you […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sweet Potato Taiyaki
| Ingredient | Amount |
|---|---|
| Eggs | 2 as needed |
| Honey | a drizzle |
| Granulated sugar | a pinch |
| Pancake mix | 150 as needed |
| Peanut oil or corn oil | 4 as needed |
| Sweet potato | 200 as needed |
| Milk | 100 as needed |
- Eggs2 as needed
- Honeya drizzle
- Granulated sugara pinch
- Pancake mix150 as needed
- Peanut oil or corn oil4 as needed
- Sweet potato200 as needed
- Milk100 as needed
Cooking StepsHow to cook Sweet Potato Taiyaki step by step
-
Step 1Steam 200g of sweet potato for 15 minutes until a chopstick can pierce through easily. Peel and mash until smooth.
-
Step 2Transfer the mashed sweet potato into a piping bag.
-
Step 3In a bowl, whisk together 2 eggs, a pinch of granulated sugar, and a drizzle of honey until well combined.
-
Step 4Add 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 5Heat 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 6Flip 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 7Keep 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.
Sweet Potato Taiyaki
This delightful sweet potato taiyaki combines soft fluffy pancakes with a rich sweet potato filling and a hint of honey for an incredibly comforting taste. The chewy exterior gives way to a moist interior that is perfect for enjoying as a snack or a light dessert. It is a wonderful recipe to try if you […]
Ingredients
- 2 as needed Eggs
- a drizzle Honey
- a pinch Granulated sugar
- 150 as needed Pancake mix
- 4 as needed Peanut oil or corn oil
- 200 as needed Sweet potato
- 100 as needed Milk
Instructions
-
Steam 200g of sweet potato for 15 minutes until a chopstick can pierce through easily. Peel and mash until smooth.
-
Transfer the mashed sweet potato into a piping bag.
-
In a bowl, whisk together 2 eggs, a pinch of granulated sugar, and a drizzle of honey until well combined.
-
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.
-
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.
-
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.
-
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.
