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Baking
Taiwanese Filled Puffs
Fluffy, fragrant little puffs with a delicate sweet red bean paste filling—perfect alongside tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix flour, baking powder, and sugar together. Add egg, milk, butter, and vanilla extract. Stir until you've got a smooth, lump-free batter and let it rest for 10 minutes.
2
Heat up your taiwanese puff pan or a thick pancake mold. Fill each cavity about halfway with batter.
3
Once the batter starts to set slightly, drop about 25g of anko paste into the center of each one, then top with a little more batter to seal in the filling completely.
4
Close the mold and cook for 3–4 minutes on each side until golden brown. If you're using a regular pan, carefully press the two halves together. Serve while still warm.
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