Thai Yaki Recipe

All-purpose flour: The base of the batter, providing structure and texture.

Milk: Adds moisture and richness to the batter.

Egg: Helps bind the ingredients together and adds fluffiness.

Sugar: Sweetens the batter, giving it a pleasant taste.

Baking powder: A leavening agent that helps the batter rise and become fluffy.

Vanilla extract: Adds a hint of aromatic flavor to the batter.

Salt: Enhances the overall flavor by balancing the sweetness.

When mixing the batter, ensure you do not overmix. Overmixing can lead to a denser texture rather than the desired light and fluffy consistency. To avoid this, gently fold the wet ingredients into the dry ingredients until just combined. Small lumps are acceptable and will smooth out during cooking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture denser.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water to replace one egg, suitable for vegan diets.

• sugar - Substitute with honey: Honey is a natural sweetener, though it may slightly alter the flavor and moisture content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral content.

• Allow the Thai Yaki to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled Thai Yaki in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the Thai Yaki in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are firm.
• Once frozen, transfer the Thai Yaki to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the Thai Yaki in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, use a toaster oven for a quicker option.
• Avoid microwaving as it can make the Thai Yaki rubbery and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the Thai Yaki on a baking sheet lined with parchment paper. Bake for about 5-7 minutes or until heated through. This method helps retain the crispy texture.

• Use a toaster oven set to 350°F (175°C). Place the Thai Yaki directly on the rack or on a small baking tray. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• For a quick reheat, use a microwave. Place the Thai Yaki on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. Note that this method may make the Thai Yaki slightly softer.

• Reheat on a stovetop using a non-stick skillet. Heat the skillet over medium heat and add a small amount of butter or oil. Place the Thai Yaki in the skillet and cook for about 1-2 minutes on each side, until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Thai Yaki in the basket in a single layer. Air fry for 3-4 minutes, checking halfway through to ensure even heating.

• Mixing bowl: Use this to combine your dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Another one is needed to beat the egg and mix it with milk and vanilla extract.

• Whisk: Essential for thoroughly mixing both the dry and wet ingredients until smooth.

• Fish-shaped mold: This is the special mold that gives the Thai yaki its unique shape.

• Cooking spray: Lightly grease the fish-shaped mold to prevent the batter from sticking.

• Spatula: Handy for flipping the Thai yaki to ensure they cook evenly on both sides.

• Measuring cups: Use these to accurately measure out the flour, milk, and sugar.

• Measuring spoons: Necessary for measuring smaller quantities like baking powder, vanilla extract, and salt.

• Cooling rack: Place the cooked Thai yaki here to cool slightly before serving.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a squeeze bottle: Pour the batter into a squeeze bottle for easy and precise filling of the mold.

Preheat the mold: Ensure the fish-shaped mold is fully heated before adding the batter to reduce cooking time.

Cook multiple at once: If you have multiple molds, use them simultaneously to make more Thai yaki in one go.

Non-stick spray: Use a non-stick spray to grease the mold quickly and evenly.