White taiyaki

Circuit Breaker Day 10

How have you all been coping with this semi lockdown?  

This is the best opportunity to be home proud, best bonding time with your family, the best improvement time on one's self.  There is no chance to feel bored.  It is all in the mind.  Expand your imagination and I am sure there are plenty of things to do at all.

Like today, I shall try White Taiyaki which I have been thinking for the longest time.

Learning experience: 

The first recipe I attempted, I did not like that concentrated taste of tapioca starch.  Reminded me too much of bubble tea or the jelly in bubor cha cha.  So I tweaked the ratio.

It came out chewy and crispy, something different from the usual pancake texture.  If you like mochi-like I do, perhaps you might like this one too.

Since I used cheese wedge, I added slightly a little more than a tbsp of sugar.

Source

What you need:

30g tapioca starch

30g rice flour

30g cake flour

50g glutinous rice flour
1 tsp baking powder

A pinch of salt

1 tbsp sugar

100g water

80g milk

Cheese wedge

Method:

In a medium bowl, combine the flours, sugar, salt and baking powder, whisk to mix well.

In another container, combine milk and water.  Mix well.

Pour the liquid mixture into the dry mixture little by little. Stirring until mixture is smooth.

Heat a taiyaki pan and grease lightly with vegetable oil (med heat).

Pour the taiyaki batter halfway mark of the pan. Put the filling you want in the centre of each taiyaki (Press a little down) and fill in more batter on top to cover the filling.

Close the lid of the taiyaki pan to cook for 1 – 2 mins and flip and do the same for the other side.  

If you like golden brown and crispy, cook longer.

Note: adjust timing accordingly to the heat strength.

Keep safe!