Wakaayu
Japanese Ayu sweetfish shaped cake with mochi filling.
Servings: 8 pieces
*Links may contain ad. #CommissionsEarned
Equipment
- plastic wrap
- metal skewers
Ingredients
Mochi Filling
- 50 g Mochiko
- 50 g sugar
- 80 ml water
- 1/4 cup Katakuriko potato starch or corn starch
Cake
- 80 g flour all purpose or cake flour
- 1/2 tsp baking soda
- 1 egg
- 2 Tbsp sugar
- 1 tsp honey
- 2 Tbsp water
Instructions
- In a microwave-safe bowl, mix mochiko, sugar, and water. Cover and microwave for 1 1/2 minutes. Stir with a spoon or rubber spatula. Cover and microwave again for another 1 1/2 minutes. Stir.
- Transfer the mochi to a sheet pan liberally dusted with katakuriko or cornstarch. Spread it to 4"x3" rectangle and let cool. Cut the mochi into 3"x1/2" strips. (8 strips)
- In a small bowl, whisk flour and baking soda. In a medium bowl, beat eggs, sugar, and honey. Add 1/2 water and mix. Add the flour mixture and mix. Add the rest of the water little by little until the consistency is similar to pancake batter.
- Heat a non-stick frying pan at low heat, and pour 1 to 2 Tbsp of batter into the pan to make a 4"x3" oval. Cook about 2 minutes or until bubbles rise to surface. Flip and cook the other side for 30 seconds.
- On a piece of plastic wrap, place the cake top side down and place a mochi strip in the middle. Fold in half with the plastic and pinch one end to make a tail. Tightly wrap with the plastic and let cool.
- Remove the plastic. Heat one end of metal skewers on the gas stove and press on the cake to make eye and fins (follow the video.)
Video
Notes
Videography by Kaishu Yagi (Funhaus): https://www.funhaus.jp/