Japanese Taiyaki with Coconut Egg Jam Filling

Happy Sunday!

Hope you are enjoying much of the weekend. We got 10 cm snow dump last night, so it wasn't too too fun for my husband this morning, as he had to shovel much 😁

I have a good news tho! I managed to do light workout this morning for 1 H long and my tummy wasn't hurting. Heaps happy. I started at 10 mins after each meal whenever I felt okay to do it for 1 week, then upped it to 15 mins for a coupe of days, and boom, this morning as soon as I was up, while waiting for my husband to wake up, I managed to do steps for an H, plus some dumbles work out for arms as well 😍 I started lifting light dumble last night, and when I said light, like liiiiiiggghhht 🤣 3 lbs light 🤣🤣🤣🤣 Hey, at least I started somewhere, right 😁🤣😁🤣

For today's recipe, I have Taiyaki. It's Japanese filled waffle. We 1st tried it back in 2019, at a mall faaaaar away from where we live. Like at least 13 H drive far 😅😅😅

Got the pan like the other month, and only now I could give it a go, but worth the wait 😍

2 c strong baker's flour
1 tsp BS
A pinch of salt
200 ml milk
2 eggs
8 tbsp sugar
1 tbsp vanilla essence
Egg jam (Srikaya)

Mix flour, baking soda and salt in a bowl, set to side

In a food processor, combine eggs, sugar, and vanilla essence, then pour mixture into the bowl
Pour in milk and mix until completely combined. Cover bowl with cling wrap and let rest on your kitchen counter for an H

Preheat the pan, brush lightly with either oil or unsalted butter, pour some batter and top with the jam, cover the jam with a little more batter, and close the pan

Cook until golden brown, flipping the pan now and then for even cooking

Serve warm is the best!