No-Bake Matcha Taiyaki with Sweet Red Bean Filling
A soft, fish-shaped Japanese-inspired dessert filled with sweetened adzuki red bean paste and infused with earthy matcha powder, made without an oven. This japanese-inspired desserts ready in about 25 minutes layers all-purpose flour, matcha powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp matcha powder
- 1 tsp baking powder
- 3 tbsp granulated sugar
- 3/4 cup milk
- 1 large egg
- 2 tbsp vegetable oil
- 1 cup sweetened adzuki red bean paste
- 1 tbsp, melted butter
- for dusting powdered sugar
Instructions
- Step 1: In a large bowl, sift together 1 cup all-purpose flour, 2 tbsp matcha powder, 1 tsp baking powder, and 3 tbsp granulated sugar until well combined.
- Step 2: In a separate bowl, whisk 1 large egg with 3/4 cup milk and 2 tbsp vegetable oil until smooth and slightly frothy.
- Step 3: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until a smooth batter forms without lumps.
- Step 4: Heat a non-stick taiyaki pan or small fish-shaped mold over medium heat and brush lightly with 1 tbsp melted butter.
- Step 5: Pour a thin layer of batter into the mold, about 2 tbsp, spreading evenly to cover the bottom.
- Step 6: Spoon 1 tbsp of sweetened adzuki red bean paste onto the center, then cover with another 2 tbsp of batter, gently spreading to enclose the filling.
- Step 7: Close the mold and cook for 3-4 minutes on one side until the edges are set and golden, then flip carefully and cook for another 3 minutes until both sides are crisp and the batter is cooked through.
- Step 8: Remove the taiyaki from the pan, dust lightly with powdered sugar, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Taiyaki with Sweet Red Bean Filling take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Matcha Taiyaki with Sweet Red Bean Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Matcha Taiyaki with Sweet Red Bean Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Matcha Taiyaki with Sweet Red Bean Filling for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Matcha Taiyaki with Sweet Red Bean Filling?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
