{"id":28032,"date":"2025-07-30T13:39:00","date_gmt":"2025-07-30T05:39:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=28032"},"modified":"2026-03-09T20:21:40","modified_gmt":"2026-03-09T12:21:40","slug":"taiyaki-japanese-fish-shaped-waffles-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/taiyaki-japanese-fish-shaped-waffles-wondernonieskitchen","title":{"rendered":"Taiyaki (Japanese Fish Shaped Waffles)"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>150 g AP flour<br \/>\n1 tsp baking powder<br \/>\n1 tsp baking soda<br \/>\n40 g sugar<br \/>\n1 large egg<br \/>\n180 ml whole milk<br \/>\n100 g filling of choice (sweet red bean paste, chocolate spread, nut butters, jam, or custard)<br \/>\n2 tbsp neutral flavoured oil (for greasing mould)<\/p>\n<h2>Intructions<\/h2>\n<p>To prepare the batter, sift flour, baking powder &amp; baking soda into a large bowl.<br \/>\nAdd sugar &amp; whisk to combine.<br \/>\nIn another bowl, whisk egg &amp; milk together.<br \/>\nPour the wet ingredients into the dry ingredients &amp; whisk well.<br \/>\nPlace the batter in the refrigerator for at least 1 hr to let the flour absorb the liquid.<br \/>\nTo make the waffles, preheat the taiyaki maker over medium-low heat (I used an electric maker)<br \/>\nWhen it\u2018s hot, grease the pan.<br \/>\nFill the taiyaki mould about 60% full.<br \/>\nIn the centre of each mould, place enough filling, then pour more batter on top to cover it.<br \/>\nClose the lid &amp; immediately flip.<br \/>\nCook for 2 mins, flip &amp; cook for another 2 mins.<br \/>\nOpen to check if the taiyaki is golden brown.<br \/>\nRemove from the pan &amp; cool on a wire rack.<br \/>\nContinue cooking the remaining taiyaki.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 150 g AP flour 1 tsp baking powder 1 tsp baking soda 40 g sugar 1 large egg 180 ml whole milk 100 g filling of choice (sweet red bean paste, chocolate spread, nut butters, jam, or custard) 2 tbsp neutral flavoured oil (for greasing mould) Intructions To prepare the batter, sift flour, baking<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":1,"featured_media":28034,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[12],"tags":[],"class_list":["post-28032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=28032"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28032\/revisions"}],"predecessor-version":[{"id":28035,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28032\/revisions\/28035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/28034"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=28032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=28032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=28032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}