Japanese Taiyaki with Matcha Custard Filling
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
Taiyaki Batter
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
Japanese Taiyaki with Matcha Custard Filling
Japanese Taiyaki with Matcha Custard Filling
Serve Warm
Serve warm and fresh from the pan for the crispiest edges and gooey filling.