【米粉と豆腐】砂糖・小麦粉なしのたい焼き！羽根はパリ中もちもち（あんこ＆さつまいも）

No wheat flour or white sugar! Here's a body-friendly recipe for 'Rice Flour and Tofu Taiyaki.' By using plenty of tofu, it reduces the dryness typical of rice flour and comes out with a surprisingly 'chewy-mocha' texture. This time, we’ll introduce two types: red bean paste (with crispy wings) and sweet potato (fluffy inside)! Adding mirin gives it a nicely browned surface as well. If you bake a lot and freeze them, you can enjoy safe and reliable snacks anytime. 【Ingredients (for 5 Taiyaki)】 Rice flour: 150g Silken tofu: 100g Soy milk: 110g Egg: 1 Baking powder: 5g Mirin: 18g Rice oil: 12g Salt: 1g (Fillings: red bean paste, sweet potato, as needed) How to Make Rice Flour and Tofu Taiyaki ① Wash and peel the sweet potato, then cut it into 1.5 cm thick pieces. Arrange on a microwave-safe dish, sprinkle lightly with salt, cover loosely with plastic wrap, and microwave at 600w for 4 minutes. Let it sit for 5 minutes to steam. ② Mix the rice flour with the baking powder. ③ In a bowl, mash the silken tofu well until creamy. Add the egg, mirin, rice oil, and salt, and mix. Once well combined, add the soy milk and mix until smooth. ④ Add step ③ to step ② and mix, then let rest for 10 minutes. ⑤ Heat the taiyaki pan and pour the batter halfway up the mold. Point: For red bean paste, spread a little more batter to let it overflow intentionally to make crispy wings! ⑥ Place the red bean paste (for wings) and sweet potato on the batter. Pour a bit of batter over the filling to cover it. ⑦ Close the lid and cook both sides thoroughly. Thanks to the mirin, it will brown nicely, and the outer layer will become crispy—then it’s done! Tips for Making it Delicious: How to mash the tofu: Mash it thoroughly until no lumps remain for a smooth batter texture. Preparing sweet potatoes: Pre-cook them until soft to get that fluffy 'hoku-hoku' texture when eaten. Follow these steps, and you'll get the ideal crispy and chewy taiyaki!