Dairy-Free Taiyaki
Discover the delightful world of 'Dairy-Free Taiyaki,' a plant-based twist on the beloved Japanese fish-shaped pastry. This easy-to-follow recipe uses unsweetened soy milk and neutral oil to create a soft, golden batter free of dairy, making it perfect for vegans and those with dietary restrictions. Fill each Taiyaki with traditional sweet red bean paste or customize with non-dairy chocolate spread or coconut custard for a flavorful surprise. Prepared in under 40 minutes, this recipe is ideal for creating warm, crispy treats at home using a Taiyaki pan. Whether enjoyed as a snack or dessert, these charming pastries are sure to impress while accommodating a dairy-free lifestyle.
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Recipe Information
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)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix the unsweetened soy milk and 2 tablespoons of neutral oil until uniform.
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.
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.
Once the pan is hot, pour a thin layer of batter into one side of the Taiyaki mold, filling it about 1/3 full.
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.
Pour another thin layer of batter on top of the filling, just enough to cover it completely.
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.
Repeat the process with the remaining batter and filling. Adjust the heat as needed for even cooking.
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
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 121.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
