Dairy-Free Taiyaki
Delight your taste buds with this Dairy-Free Taiyaki recipe—a plant-based twist on the beloved Japanese fish-shaped street treat! Made with a simple batter of all-purpose flour, unsweetened soy milk, and a touch of sweetness, these delightful cakes are filled with your choice of dairy-free goodness, like traditional sweet red bean paste, velvety coconut custard, or a rich non-dairy chocolate spread. Perfectly golden and crispy on the outside, yet soft and fluffy inside, these Taiyaki are cooked to perfection in a specialized mold for authentic results. Ready in just 35 minutes, this recipe is a showstopping option for dairy-free dessert lovers or anyone seeking creative, handheld snacks. Serve them warm straight from the pan for a comforting treat that’s as fun to make as it is to eat!
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Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 50 grams Sugar
- 240 milliliters Unsweetened soy milk (or any non-dairy milk of choice)
- 2 tablespoons Neutral oil (e.g., vegetable or canola)
- 200 grams Sweet red bean paste (or filling of choice, e.g., non-dairy chocolate spread or coconut custard)
- 1 tablespoon Neutral oil (for greasing the pan)
Directions
Step 1
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Step 2
In a separate bowl, mix the unsweetened soy milk and 2 tablespoons of neutral oil until uniform.
Step 3
Gradually add the wet ingredients into the dry ingredients while whisking. Stir until the batter is smooth and lump-free. Set aside for 10 minutes to let the batter rest.
Step 4
Heat a Taiyaki pan over medium-low heat and lightly grease both sides with the additional 1 tablespoon of neutral oil. Use a pastry brush or paper towel to spread the oil evenly.
Step 5
Once the pan is hot, pour a thin layer of batter into one side of the Taiyaki mold, filling it about 1/3 full.
Step 6
Add approximately 1-2 tablespoons of your filling of choice (e.g., sweet red bean paste) into the center of the batter. Do not spread the filling too close to the edges.
Step 7
Pour another thin layer of batter on top of the filling, just enough to cover it completely.
Step 8
Close the Taiyaki pan and cook for 2-3 minutes on one side, then flip the pan and cook an additional 2-3 minutes on the other side. Check occasionally to ensure the Taiyaki does not burn.
Step 9
Repeat the process with the remaining batter and filling. Adjust the heat as needed for even cooking.
Step 10
Once all the Taiyaki are golden brown and cooked through, transfer them to a wire rack to cool slightly. Serve warm and enjoy!
Nutrition Facts
| Serving size | (743.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1871.4 |
| Total Fat 49.4g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1834.1mg | 0% |
| Total Carbohydrate 318.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 121.3g | |
| Protein 37.8g | 0% |
| Vitamin D 121.7IU | 0% |
| Calcium 372.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 919.7mg | 0% |
Source of Calories