Flour (tapioca flour, if available; tapioca flour will give a crispy finish)
Ogura-an (adzuki bean paste) (or your choice of filling, or cream)
Combine the ● ingredients in a bowl, and mix well until there are no more lumps.
Fold in the flour and vegetable oil (in that order) to the mixture from Step 1. It will make a pasty batter.
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.
Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat. (If using a gas stovetop.)
When it cooks all the way through to the inside, they're done. The texture will not change, so you can serve them as is, or chilled in the refrigerator.
I tried them in an onigiri-shaped sandwich maker. Follow the same process as in Steps 3 and 4.
The taiyaki made in an electric sandwich maker came out crispier.
Here they are. 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.
If using regular silken tofu, then use 60 g shiratamako
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).
Story Behind this Recipe
Although the ingredients are different from white taiyaki and the batter isn't as glutinous, I'm posting this recipe since these were mochi-like and delicious. They are chewy even after chilling them in the refrigerator and will not harden. I tested using a combination of tapioca flour and regular flour, but since the chewiness disappeared as soon as they cooled, I came up with this recipe.
Don't be particular about the shape; try using a hot sandwich maker.