Back to 4 servings batter 150 g all-purpose flour, sifted 1 tsp baking powder 0.25 tsp fine sea salt 30 g superfine sugar, about 2 Tbsp 180 ml whole milk, or water 1 egg, beaten 1 Tbsp melted butter filling 150 g sweet red bean paste (anko), about 1 Tbsp per cake other 1 Tbsp neutral oil or melted butter, for greasing the mold
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1 Step 1: Whisk the flour, baking powder and salt together in a bowl. Add the sugar, then whisk in the milk, egg and melted butter until smooth and lump-free. Sieve into a jug if needed so it pours easily.2 Step 2: Preheat the fish-shaped mold over medium-low heat for about 1 minute per side, until a drop of water sizzles on the surface. Brush each cavity lightly with oil or melted butter.3 Step 3: Pour batter into each fish cavity until half full, just enough to cover the bottom. Add about 1 tablespoon of red bean paste in the center, keeping it away from the edges.4 Step 4: Cover the filling with more batter, filling the cavity without overfilling, then close the mold firmly.5 Step 5: Cook for about 2 minutes, then flip the mold and cook another 2 minutes, until both sides are golden brown and crisp. If the crust is still pale, reseal and cook another minute per side.6 Step 6: Open the mold and lift the cakes out carefully. Cool on a wire rack for 1 to 2 minutes, then serve warm. The red bean filling is very hot, so let it rest briefly before eating.getsaucepan.com/r/a667125e-5df1-5ff3-9700-93041c880a2d
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