Gluten-Free Obanyaki (Japanese Imagawayaki)
Delight in the traditional flavors of Japanese street food with this Gluten-Free Obanyaki (Japanese Imagawayaki) recipe, a perfect blend of nostalgic comfort and modern dietary needs. These golden, pancake-like treats boast a crisp exterior and a soft, fluffy interior, encasing a luscious center of sweet red bean paste (anko). Made with gluten-free all-purpose flour and a touch of vanilla for added depth, this recipe ensures everyone can enjoy these bite-sized treasures. Simple to prepare in a non-stick pan or takoyaki maker, these gluten-free delights are ready in just 35 minutes, making them an excellent choice for both beginners and seasoned cooks. Serve them warm for a satisfying snack or dessert that pairs beautifully with a cup of tea. Perfect for gluten-free diets, this recipe captures the essence of a Japanese classic while catering to modern palates.
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Ingredients
- 200 grams gluten-free all-purpose flour
- 1 teaspoon baking powder
- 50 grams granulated sugar
- 0.25 teaspoon salt
- 200 milliliters milk
- 1 large egg
- 2 tablespoons vegetable oil
- 200 grams annedko (sweet red bean paste)
- 1 teaspoon vanilla extract
Directions
Step 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, granulated sugar, and salt.
Step 2
In a separate bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Step 3
Slowly pour the wet ingredients into the dry ingredients, whisking until you have a smooth batter. Avoid overmixing.
Step 4
Heat a non-stick pan or a takoyaki maker over medium heat. Lightly grease the molds with vegetable oil.
Step 5
Pour a spoonful of batter into each mold until it is halfway full.
Step 6
Add a tablespoon of anko (sweet red bean paste) to the center of each batter-filled mold.
Step 7
Cover the anko with more batter until each mold is filled to the top.
Step 8
Cook the Obanyaki for about 3-4 minutes on each side, flipping once, until both sides are golden brown and the batter is cooked through.
Step 9
Carefully remove the Obanyaki from the molds and let them cool slightly on a wire rack.
Step 10
Serve warm or at room temperature and enjoy your homemade Gluten-Free Obanyaki!
Nutrition Facts
| Serving size | (750.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1924.9 |
| Total Fat 41.1g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 18.9g | |
| Cholesterol 238.1mg | 0% |
| Sodium 1243.0mg | 0% |
| Total Carbohydrate 365.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 137.3g | |
| Protein 28.3g | 0% |
| Vitamin D 144.5IU | 0% |
| Calcium 364.2mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1201.3mg | 0% |
Source of Calories