Imagawayaki

Name: Imagawayaki
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250g Cake Flour; 1 1/2 tsp Baking Powder; 60g Sugar; 2 large Eggs; 300ml Milk; 400g Tsubuan, sweet chunky red bean paste; 1 pinch of Salt; Some Neutral Oil, for greasing the mold/pan

Imagawayaki are small, round Japanese griddle cakes with a soft, cakey exterior and a warm, sweet center. Each cake is filled with luscious tsubuan (sweet red bean paste), making them an irresistible snack or dessert when served hot off the pan. They’re quick to make and delightfully comforting with a slightly crisp, golden shell and tender crumb.

Imagawayaki are small, round Japanese griddle cakes with a soft, cakey exterior and a warm, sweet center. Each cake is filled with... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

35 min

Price

0,91 €

Calories

588 kcal

vegetarian

low calorie

easy

low fat

Method

Make the batter

Whisk together Cake Flour, Baking Powder, Sugar, and Salt in a large bowl. In a second bowl, beat the Eggs with the Milk, then pour the wet mixture into the dry ingredients and whisk just until the batter is smooth and pourable. Stop as soon as the flour disappears; a few tiny lumps are fine.

Heat the mold

Heat a imagawayaki pan over medium-low heat and brush each mold lightly with Neutral Oil. Let the metal warm through so the batter starts to sizzle gently instead of sticking.

Fill and cook

Pour a thin layer of batter into each mold, add a spoonful of Tsubuan in the center, then cover with a little more batter so the filling is completely sealed. Close the pan and cook for 2 minutes; flip carefully and cook for 2 more minutes until both sides are deep golden and the cakes spring back when pressed lightly. Work in batches if needed, and if any filling peeks out, nudge it back under a touch more batter before closing.

Serve warm

Unmold the imagawayaki onto a plate and let them cool for 2 minutes so the filling settles slightly. Serve warm, with the darker side facing up for a pretty finish.