Snacks & baking
Imagawayaki (imagawayaki)
A small, round, soft cake cooked in a multi-cavity mould and filled with sweet red bean paste (anko). Very popular at markets and neighbourhood festivals in Japan, it is eaten lukewarm.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
519 kcal per serving
- Protein
- 11.8 g
- Carbohydrates
- 99.2 g
- of which sugars
- 65.1 g
- Fat
- 7.3 g
- Fiber
- 2.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Whisk the eggs with the sugar until the mixture is frothy.
- Add the milk, then gradually fold in the flour, baking powder and salt, mixing without overworking the batter.
- Let the batter rest for 15 minutes at room temperature.
- Lightly heat an imagawayaki mould (or a multi-cavity pan) and grease it lightly.
- Pour a spoonful of batter into each cavity, place a small ball of anko in the centre, then cover with another spoonful of batter.
- Cook over medium-low heat for 3 to 4 minutes, until bubbles appear, then flip and cook for 3 more minutes.
- Remove gently from the mould and let cool slightly before serving.
Variations and tips
Chocolate version. Replace half the anko with dark chocolate spread.
Using what's available here. If anko is hard to find, blend canned red beans with sugar and a little water until you have a smooth paste.
More ideas
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Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.