Matcha Taiyaki
I was browsing around H-Plaza (a Korean home goods strip mall) in Great Neck today and came across this adorable taiyaki pan. I loved taiyaki as a kid, especially the custard cream ones, so of course I snatched it up and ferreted it home so I could make it for my kids as well. Traditionally, it’s filled with sweetened red bean paste which I also happen to have on hand. I most likely will not be limiting myself to just sweet fillings, and in the coming days will most produce a slew of both savory and sweet taiyaki shaped treats!
Recipe for Taiyaki (Makes 3-4)
- 1/2 cup flour
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon matcha powder
- 3/4 cup milk
- 4 tablespoons filling (canned sweet red bean paste or custard)
- Combine all the dry ingredients together and then add milk and egg until a batter is formed.
- Heat the taiyaki pan over medium flame and oil well.
- Drizzle batter into one side of the taiyaki pan until about halfway filled in each depression. Spoon two tablespoons of filling of your choice into the batter. Cover with more batter until filled.
- Close the taiyaki pan and allow to cook until first side is golden, about 4 – 5 minutes. WIthout opening it, flip to the other side and cook until golden as well. Remove and serve hot!
Recipe for the Pastry Cream Filling (for 4 Taiyaki)
- 1 large egg yolk
- 2 tablespoons sugar
- 1 tablespoons corn starch
- 1/2 cup milk
- 1/2 teaspoon vanilla extract (don’t skimp! Use really good vanilla extract, the bean, or vanilla paste. It makes a difference.)
1. Pour 1/2 cup half and half, 1 and a half cups whole milk, and vanilla extract into a saucepan and heat on medium.
2. In a mixing bowl, whisk corn starch, sugar, and egg together until well combined and smooth. I used an electric mixer.
3. Once the milk has started steaming (but not boiling!), temper the egg yolk mixture by adding a little bit of the hot milk at a time while whisking quickly until fully combined. If the milk boiled, the heat might curdle the egg, rendering it inedible.
4. Strain the mixture through a wire mesh strainer and return it to the saucepan on medium high. Continue to whisk until the pastry cream has thickened.
5. Place into a heatproof container and contact cover with parchment paper (we don’t use cling wrap but you can if you do.)