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  • 240g sweet red bean paste
  • 1 cup plain flour
  • 1½ tbs sugar
  • 2 tsp baking powder
  • ⅓ cup water
  • ⅓ cup milk
  • 1 large egg


  • Divide the sweet red bean paste into 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.
  • Sift the flour and baking powder in a large bowl and make a well in the centre. Mix all the wet ingredients together and pour it into the well of flour. Combine them but try not to over mix.
  • Cover the bowl and refrigerate for about 30 minutes to rest the batter.
  • Heat the taiyaki pan over low-medium heat, spray with cooking oil and pour about 2 tbs batter on on side of the pan. Pour the batter from the top edge so that the batter will dribble down to the bottom of the pan. Place a roll of sweet red bean paste in the centre and pour more batter (about 2 tbs) over the paste. Press the pan and cook each side for 3-5 minutes over low heat.
  • When both sides have cooked, remove the taiyaki carefully.
  • Repeat the above process for the remaining batter and sweet red bean paste.