Other uses for takoyaki plate?
I think I'm going to break down and purchase a takoyaki plate to try to make my version of gluten-free takoyakis. However, space is at a premium as I live in Manhattan. Are there any other uses for this apparatus? My decision to purchase it will depend on how much use I can get out of it.
my mom uses hers to make pancake balls filled w/ sweet red bean paste...she also does a version of hoeduk w/ walnuts, brown sugar and cinnamon.
i like to make versions of my favorite dim sum, like shrimp & chive dumplings, and those red bean balls...i use a takoyaki pan, and there are times when it seems more convenient than deep-frying or pulling out the steamer...
there is a pancake puff kit available easily at stores that makes great takoyaki. a good recipe for gluten free batter is 1 beaten egg, 1/2 cup dashi and 1/2c brown rice flour, 1/2 c oat flour and 2 TB potato or tapioca starch. then just follow the standard instructions for filling and cooking them
takoyaki plate look very similar to evelskiver pan.
so you can use tako-pan for filled pancake !
or If you are baker, you can make cakes in tako-pan.
then put 2 of them together , that's like ' whoopee pie '
or spread jam in between, cover that with fondant ,
that's like 'petit four' ( or not ?)
make lot of different kind of takoyaki. try squid, smoked fish etc...
what else.. I'm not sure ' takoyaki plate' is very useful or not ,
but you can make quite lot of fun stuff with it.
Yes, I think a takoyaki pan is pretty similar (if not identical) to abelskiver pans. I guess if you're making gluten-free takoyaki, you 're probably not making pancakes, but if you have a gluten-free pancake mix you can turn out cute round pancake balls. I think abelskiver are traditionally filled with a jam or just sprinkled with powdered sugar.
i used to work in a vietnamese place that did "happy pancakes" which were made in an applescheever pan (sp??)...i'm not sure what the "real" name for the pancakes were, i just remember is was rice and mung bean flour ground up with water, fish sauce, and egg, then topped with a shrimp and served with nuoc cham......i think you could do it on the takoyaki pan as well.