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Takoyaki Maker
Takoyaki Maker!!!
- COMPACT AND LIGHTWEIGHT – Measures 9 x 9 x 3.5 inches (L x W x H) and weighs only 700 grams. Lightweight and compact design make it easy for you to store this Takoyaki maker anywhere you want to.
- STURDY AND DURABLE – thick aluminum with an HDPE body makes this electric Takoyaki pan sturdy and durable enough to last as long as you want to use it. Its outer body is heat resistant and does not break easily, while is aluminum is hard enough to be not bent under normal usage.
- 18 ROUNDED MOLDS – This electric takoyaki machine can make 18 Japanese Takoyakis at the same time so that you and your family can enjoy at the same time without delay.
- NON-STICK SURFACE – The surface of this electric Takoyaki pan is coated with a non-stick material so that you can easily cook with the hassle of sticking. It makes your cooking more enjoyable and convenient.
- EASY TO CLEAN – After you have done the cooking, you can easily clean this takoyaki maker by using a non-abrasive cleaning sponge and some dishwashing detergent. Do not use an abrasive sponge as it may damage or remove the non-stick coating.
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How to make takoyaki
Healthy Matcha Takoyaki Dessert– Gluten-free, Low carb
Ingredients
Ingredients for Batter
- 24 whole almonds alternatively, try using almond flour or almond meal
- 3 tsp coconut flour 3 heaping teaspoons
- 3 free-range eggs
- 2 pinches sea salt
- 2 tsp matcha
Ingredient for Filling
- 1/2 banana
Ingredient for Cooking
- extra virgin coconut oil enough to coat pan
Topping/ Decoration
- 1-2 tsp matcha
- 1 piece dark chocolate
Instructions
Prep batter
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Chop almonds into a powder.
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Put the chopped almonds, coconut flour, and salt in a bowl. Mix.
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Add eggs and mix until smooth with a fork or whisk.
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Add matcha to batter and mix well.
Prepare takoyaki filling
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Slice banana into thin slices or dice into small chunks.
Cooking
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Coat the interior of circular mold with coconut oil. Put a small scoop of coconut oil inside each mold that you will use. *
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Turn on the takoyaki maker until the coconut oil inside each takoyaki mold melts (about 1 minute).*
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With a teaspoon, scoop batter into circular molds until it's almost even with the edges.
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Add slices or chunks of banana on top of the batter and press down with a small spoon or chopsticks.*
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Then, cover the banana filling with a thin layer of batter. (This is optional.)
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After about 1-2 minutes, poke takoyaki all the way to the bottom with a takoyaki stick and gently move it sideways to see if they're ready to turn.
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Once you've flipped a takoyaki ball, use takoyaki sticks or chopsticks to sweep any undercooked batter into the mold underneath the takoyaki ball.
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Turn takoyaki onto different sides until they form into ball shapes.
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Once the green becomes light golden brown, poke sticks into balls to remove them from the circular molds.
Topping
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Spread matcha powder on a plate. Roll each takoyaki ball in the matcha until completely covered.
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Melt chocolate inside one of the circular molds on the takoyaki maker. Once melted, sprinkle on top of takoyaki using a chopstick.
1. If it’s your first time making takoyaki, I recommend cooking 3 or 4 balls at a time rather than using all the batter at once. Flipping takoyaki takes some practice.
2. Use plenty of oil. Make sure all the round molds and the top surface is covered with coconut oil so the takoyaki doesn’t stick and are easy to turn. The coconut oil also adds a richness in flavor.
3. Flipping takoyaki is possible with a fork or chopsticks, but I highly recommend buying one or a pair of takoyaki picks. They just make flipping a whole lot easier.
4. To know if your takoyaki is ready to turn, you’ll see the outer crust starting to cook into a thin layer of cake. Stick a takoyaki pick all the way in– it will turn with very little nudging if the batter is cooked.
5. If you’re using an electric takoyaki maker, I recommend turning the heat on and off to maintain a lower cooking temperature to prevent the coconut oil from smoking.
6. Each hole won’t always heat up to the exact same temperature so you may want to switch around the takoyaki once they’re in a ball shape so they brown evenly.
7. The filling is the tricky part. At first, I wouldn’t be too concerned about making Instagram-perfect balls. I rather have ugly takoyaki with too much filling than perfectly shaped takoyaki with not enough filling that taste bland and dry.