Taiyaki

Add the soy milk, oil, cane sugar and salt to a bowl and whisk together. Sift in the pastry flour, baking powder and baking soda. Whisk well until a smooth batter comes together (some clumps are okay). It should be slightly more viscous than pancake batter.

Optional resting: Cover, place in the refrigerator and rest for 30 minutes (15 minutes for gluten free version). Remove from refrigerator and gently mix. Resting helps smooth out the batter and give it more of a fluffier texture.

Heat taiyaki pan over medium and brush with a little oil. Reduce heat to medium low and spoon or pour batter into the taiyaki mold a little more than half way (it will start to expand as it heats). Add 2 tbsp of red bean filling (35-40g) and then cover with more batter. Close the mold and flip. Cook for 1 1/2 – 2 minutes or until golden brown. Flip and then cook for another 1 – 1 1/2 minutes. Each side takes anywhere from 1 1/2 – 2 1/2 minutes to cook from the moment the batter hits in the pan.

Repeat with remaining batter and red bean filling. You should get about 7-8 total depending on the size of the molds and how much batter you use. If you do have some overflow, cut excess bits off.

Place on wire rack to briefly cool. Serve hot and enjoy!