A Low-Carb, Mochi-Inspired Twist on Japan’s Favorite Street Snack
Taiyaki (鯛焼き), one of Japan’s most beloved street snacks, has delighted generations with its whimsical shape and sweet fillings. Originally made with a crisp, pancake-like shell, taiyaki was traditionally filled with sweet red bean paste—known as anko (餡子, あんこ) and served warm off the griddle. But over the past decade, a new kind of taiyaki has taken hold: mochi-style taiyaki.
These newer versions trade the crispy exterior for a tender, springy chew—more like biting into a fresh daifuku—soft, slightly stretchy, and full of character.
Traditionally made with flour and sugar, taiyaki is delicious but not exactly low-carb. And now, with our Mochi Multi-Purpose Baking Mix, you can recreate that same experience at home—minus the sugar, gluten, and carbs.
Soft, bouncy, and deliciously low-carb—just like the Taiyaki you love.
The Inspiration Behind Our Low Carb Mochi Taiyaki
Like many great ideas, this one started with a craving.
During the pandemic, I made a commitment to overhaul my health—eliminating sugar, gluten, and inflammatory foods from my life. But as anyone who’s done this knows, cravings don’t magically disappear.
And one treat I kept dreaming about was taiyaki.
I used to get them from food stalls in Little Tokyo in LA—pillowy little fish filled with red bean, custard, or even ice cream. They weren’t just treats—they were nostalgia.
After months of experimenting (and a few burnt pans), I finally cracked the formula: a low-carb mochi-style taiyaki that delivers the same springy bite and satisfying chew… all while being gluten-free, sugar-free, nut-free, and made with clean ingredients—at just 1g net carb per serving.
This became the foundation of our Mochi Multi-Purpose Baking Mix—crafted to satisfy those nostalgic cravings while honoring your health goals. And while it may have started with taiyaki, this flexible mix is now used to create everything from mochi muffins to pancakes, dorayaki, and even ice cream cakes!
Finally, a feel-good indulgence that tastes like the real deal.
What You Need to Make Low Carb Mochi Taiyaki
Our Mochi Multi-Purpose Baking Mix is incredibly versatile. Whether you’re making classic red bean taiyaki or creamy custard-filled ones, this mix is designed to handle it all.
Here’s everything you’ll need to recreate this beloved Japanese street snack!
- Ingredients (makes 3–4 taiyaki)
- 170g (½ bag) of our Mochi Multi-Purpose Baking Mix
- 120g room temperature water (use filtered or purified water)
- 1 large egg (50g-55g)
- Optional: 10g liquid coconut oil (MCT oil or Nutiva Organic Liquid Coconut Oil) for a richer, smoother texture.
👉🏻 Fractionated coconut oil is a type of MCT oil that’s had the long-chain fats removed, leaving just the medium-chain triglycerides. They behave the same in recipes and can be used interchangeably. - Your favorite filling (we recommend making your own sugar-free Azuki Red Bean Paste).
- Tools
- Mixing bowl (3-quart)
- Hand mixer
- Spatula
- Kitchen scale (essential for true mochi texture!)
- Piping bag (or a Ziploc bag)
- Nonstick Taiyaki pan (see FAQ for muffin pan alternative)
How to Make Low Carb Mochi Taiyaki
1. Prepare the Batter
- In a bowl, mix 170g (½ bag) of Mochi Multi-Purpose Baking Mix with 120g filtered, room temperature water and 1 large egg until smooth. The texture should be a pourable batter.
💡 Important: Use a food scale to get accurate measurements.
👉🏻 You can optionally mix in 10g MCT or liquid coconut oil for a richer, smoother texture. Skipping the oil will result in a thinner, more flowy batter—perfect if you’re using this mix for pancakes or dorayaki.
👉🏻 Always add oil after mixing water and egg. This avoids disrupting the texture-building hydration process.
2. Transfer to a Piping Bag
- Pour the batter into a piping bag (or a Ziploc bag with the tip cut off).
💡 Tip: This helps control the pour and keep the fish shapes neat and symmetrical.
3. Heat the Taiyaki Pan
- Place your taiyaki fish pan on the stovetop and preheat over low-to-medium heat.
💡 Tip: No need to grease the pan as long as the pan is nonstick.
4. Pipe the First Layer
- Pipe a thin, even layer of batter into each fish cavity.
💡 Tip: Don’t overfill! Remember, you’ll be adding filling and a second layer of batter on top. Overfilling can cause the batter to spill out when the mold is closed, making the edges messy and the fish shape less defined.
5. Add the Filling & Cook
- Spoon in your favorite filling (e.g., red bean paste, custard cream, or cheese sticks for savory versions).
- Pipe a thin layer of batter on top to cover the filling.
💡 Tip: Use just enough to cover—don’t mound it. A flush surface ensures clean edges. - Cook the taiyaki for a total of 6 minutes, flipping the pan at 4 minutes to evenly brown both sides.
6. Demold and Cool
- Carefully demold the taiyaki and let them cool on a wire rack for 5-10 minutes. This allows the edges to set and the filling to firm up slightly.
💡 Tip: Once the taiyaki has cooled, you can trim off any excess edges with a clean pair of kitchen scissors for a neater look.
7. Enjoy!
- Soft, golden, and bouncy with a warm, flavorful center—your homemade low-carb taiyaki is ready to serve and enjoy!
Tips for Success
- Use filtered or purified water – Because mochi is such a clean-tasting dessert, even subtle flavors from tap water (like chlorine or minerals) can interfere with its purity. If you want to truly replicate the authentic mochi experience, we strongly recommend using filtered or purified water.
- Avoid overfilling the batter – When making taiyaki, less is more. Always start with a thin base layer of batter, just enough to coat the bottom.
👉🏻 If you overfill the mold, the batter will overflow once you add filling and close the pan—resulting in messy edges and a fish that loses its distinct shape. - Use liquid oil instead of solid fats – If you choose to add oil to your batter, we strongly recommend liquid coconut oil or MCT oil over solid fats like melted butter or ghee.
💡 Tip: If you want a lighter and more pourable batter, skip the oil entirely.
⚠️ Avoid using melted butter or solid coconut oil. Even if melted, they can thicken the batter too quickly, making it hard to spread evenly.
Frequently Asked Questions
Q1: How many servings does one bag make?
Each bag makes approximately 6–8 taiyaki shells.
Q2: I don’t have a taiyaki mold—can I still make taiyaki?
Absolutely—just use a muffin pan instead! Line it with muffin cups and spoon a thin layer of batter into each cup, add your favorite filling, then top with more batter until each cup is about ¾ full. Bake at 350°F or 28-30 minutes.
Q3: How do I store leftovers?
Keep in an airtight container up to 2 days (room temp) or 4 days (fridge).
💡 Tip: To bring back the bounce: let it sit at room temp for 15–20 minutes—or microwave 15-20 seconds to restore that soft, bouncy texture.
Q4: Does this mix contain nuts?
Nope—our mix is 100% nut-free.
Q5: Can I use this mix for more than just taiyaki?
Absolutely! While taiyaki is where this journey began, our Mochi Multi-Purpose Baking Mix is designed for so much more. Its flexible, low-carb base adapts beautifully to all kinds of baking applications.
- Pancakes are light yet satisfying—perfect for weekend brunches. We love using an egg pan to make perfectly round, mini pancakes!
- Dorayaki? Just spoon a dollop of sugar-free red bean paste or custard cream between two mini pancakes and you’ve got the perfect Japanese-style snack.
👉🏻 Check out our easy Sugar-Free Red Bean Paste recipe blog. - Muffins rise soft and tender, with a golden exterior and signature mochi bounce.
👉🏻 Want to try mochi muffins next? Head over to our Breakfast Muffin recipe blog. - Cakes – Whether you’re baking a classic birthday treat or ice cream cake, the mochi texture makes it unlike any other cake—soft, springy, gently chewy, and irresistibly fun to eat. For 6″ cake, bake at 350°F for an hour (cover the top with foil half way).
👉🏻 Our cakes use the same wet ingredients as the muffin recipe.
From the streets of Tokyo to your kitchen
What started as a craving for nostalgic Japanese street snacks turned into something bigger—a way to reconnect with joy, tradition, and mindful indulgence.
And now, you can bring that same joy into your home—without gluten, sugar, or compromise.
Our Mochi Multi-Purpose Baking Mix was born from a desire to hold onto tradition while embracing a healthier lifestyle. It’s a love letter to Japanese street food… made for modern and mindful you.
This is taiyaki reimagined—because no one should have to choose between tasty and feeling good.
From our kitchen to yours,
Mochi Cloud Sweets ♡
👉🏻 Order Now: Shop Here
📌 Watch the Full Recipe Video: Mochi Taiyaki
📷 Share Your Creations: Tag us @MochiCloudSweets on Instagram—we love seeing your masterpieces!
