Low Fat Taiyaki
Delight your taste buds with this guilt-free twist on the traditional Japanese treat—Low Fat Taiyaki! This easy-to-make recipe uses low-fat milk, a modest amount of sugar, and a lighter, yet flavorful filling like low-fat red bean paste, custard, or even mashed sweet potato, making it a healthier option without sacrificing taste. Perfectly golden and delicately crisp, these charming fish-shaped pastries are cooked to perfection in a taiyaki pan using non-stick cooking spray, eliminating the need for excessive oil. With just 10 minutes of prep and 15 minutes of cooking time, this recipe is ideal for a quick, satisfying dessert or snack that serves four. Whether enjoyed warm straight from the pan or shared with friends, this low-fat taiyaki combines traditional flavors with a modern, health-conscious flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 g all-purpose flour
- 1.5 tsp baking powder
- 175 ml low-fat milk
- 1 large egg
- 30 g granulated sugar
- 1 tsp vanilla extract
- 120 g low-fat red bean paste (or filling of choice, e.g., low-fat custard or mashed sweet potato)
- 1 as needed non-stick cooking spray
Instructions
In a mixing bowl, sift together the all-purpose flour and baking powder.
In another bowl, whisk together the low-fat milk, egg, granulated sugar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms. Do not overmix.
Preheat a taiyaki pan over medium heat. Lightly spray both sides of the pan with non-stick cooking spray to ensure the batter doesn't stick.
Pour a small amount of batter into one side of the pan, enough to cover the fish mold thinly.
Add about 1-2 tablespoons of low-fat red bean paste (or filling of choice) to the center of the batter, ensuring not to overfill. Cover the filling with a little more batter until it is fully enclosed.
Close the taiyaki pan and cook on medium heat for 2-3 minutes on each side, flipping the pan halfway through, until the taiyaki is golden brown and cooked through.
Carefully remove the taiyaki from the pan using a silicone spatula or tongs. Repeat the process with the remaining batter and filling.
Serve warm and enjoy your low-fat taiyaki!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 50.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 285 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 448 mg | 10% | |
*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.
