Japanese Taiyaki with Matcha Custard Filling

Name: Japanese Taiyaki with Matcha Custard Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10 taiyaki
Cuisine: Dessert
Ingredients: Whole Milk; Granulated Sugar; Cornstarch; Matcha Powder; Egg Yolks; Vanilla Extract; All-Purpose Flour; Baking Powder; Salt; Eggs; Milk; Granulated Sugar; Unsalted Butter, Melted

A deliciously warm fish-shaped cake with a creamy green touch

Taiyaki is a beloved street food in Japan, a crispy and fluffy fish-shaped cake traditionally filled with sweet azuki bean paste. This version is filled with a rich matcha custard for a delightful twist.

1 h 30 min
10 taiyaki
Intermediate

Ingredients

Matcha Custard Filling

Whole Milk

2 cups

Granulated Sugar

1/4 cup

Cornstarch

3 tablespoons

Matcha Powder

2 tablespoons

Egg Yolks

3 large

Vanilla Extract

1 teaspoon

Taiyaki Batter

All-Purpose Flour

2 cups

Baking Powder

1 teaspoon

Salt

1/4 teaspoon

Eggs

2 large

Milk

1 cup

Granulated Sugar

1/4 cup

Unsalted Butter, Melted

2 tablespoons

Preparation

Preparing the Matcha Custard

Combine Ingredients

In a medium saucepan, whisk together the milk, sugar, cornstarch, and matcha powder over medium heat.

Temper Egg Yolks

In a separate bowl, beat the egg yolks. Gradually temper the yolks by adding a little of the warm milk mixture.

Thicken Custard

Pour the yolk mixture back into the saucepan, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Chill completely.

Preparing the Taiyaki Batter

Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, and salt.

Mix Wet Ingredients

In another bowl, beat the eggs with milk, sugar, and melted butter until smooth.

Combine

Combine the dry ingredients with the wet mixture and mix until no lumps remain.

Cooking Process

Batter Preparation

Pour batter into a taiyaki pan, filling each mold halfway.

Custard Filling

Spoon cool matcha custard into the center of each mold on top of the batter.

Final Seal

Cover the custard with additional batter and close the taiyaki pan.

Plating & Serving