White Taiyaki That is Chewy Even When Cool

• 50 to 60 grams Shiratamako
• 150 grams Tofu (processed, not drained)
• 1 tsp Baking powder
• 1 pinch Salt
• 30 grams Flour (tapioca flour, if available; tapioca flour will give a crispy finish)
• 2 tsp Vegetable oil
• 1 Ogura-an (adzuki bean paste) (or your choice of filling, or cream)

1. Combine the ingredients in a bowl, and mix well until there are no more lumps.
2. Fold in the flour and vegetable oil (in that order) to the mixture from Step 1.
3. It will make a pasty batter.
4. Lightly coat the heated taiyaki mold in vegetable oil (not listed in the ingredients), tap the batter down into the mold, then fill with the an paste.
5. Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat.
6. (If using a gas stovetop.)
7. When it cooks all the way through to the inside, they're done.
8. The texture will not change, so you can serve them as is, or chilled in the refrigerator.
9. I tried them in an onigiri-shaped sandwich maker.
10. Follow the same process as in Steps 3 and 4.
11. The taiyaki made in an electric sandwich maker came out crispier.
12. Here they are.
13. They are not the same as the popular white taiyaki that has a low-sugar habutae (sweet glutinous rice cake)-like batter, but they are chewy and mochi-like even after they cool.
14. If using regular silken tofu, then use 60 g shiratamako
15. Although they won't turn out as crisp, you can bake them on an electric griddle in cookie cutters about 7 cm in diameter or in a tin can, like imagawa-yaki (muffin-like bean cakes).

shiratamako, baking powder, salt, flour, vegetable oil, filling

Taken from cookpad.com/us/recipes/169105-white-taiyaki-that-is-chewy-even-when-cool (may not work)