Ingredients8 Lychees (canned, drained)
6 pieces Crystallized Ginger
150 gms Plain Flour
3 tsp Baking Powder
40 gms Sugar
1/2 tsp Pandan Essence
1 Egg (lightly beaten)
180 mls Milk
125 mls Condensed Milk
125 mls TCC Coconut Milk
2 Tbs Cooking Sake
Fresh Lychees & Toasted Coconut Flakes to garnish
Sift flour & baking powder, add egg, sugar, milk and pandan essence, mix until smooth, allow to rest in refrigerator, for 1 hour.
Drain & pat dry lychees, finely chop, squeeze to remove excess juice.
Finely chop ginger and mix with lychees
Heat a Taiyaki Mould over low heat, spray lightly with oil, fill 2/3 with batter, add filling and top with a little more batter to cover, close and flip mould, continue to cook, flipping mould and checking as needed, until golden and cooked through. Place Taiyaki in a low oven to keep warm while preparing sauce.
Place 125 mls condensed milk in a small saucepan, bring to the boil, stirring constantly, lower heat a little and cook until thickened, add 125 mls coconut milk & 1 Tbs cooking sake, simmer for 1 minute, remove from heat add extra 1 Tbs cooking sake and stir well.
Serve with fresh lychees & toasted coconut.
Makes 4 Taiyaki