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Judul : Cake Puffs
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Cake Puffs

"Do you know if you can cook cake mix in the takoyaki pan?" my daughter Christina asked me.  I said, "I don't know, so why don't you look into it?"

I thought she would promptly forget about it the next day.  But she didn't.

While she mixed the cake mix, I found myself digging out the takoyaki pan, which I hadn't used for years.  It was given to me by the Inadas, my husband's boss way back when, when they moved back to Japan.  Can it be that this was twenty years ago already?  I don't know how I got so old.

In Japan, a takoyaki pan is used to make little savory balls filled with octopus.  Street food along with yakisoba (fried noodles) and ramen, takoyaki used to hit the spot after a long night out at the bars with my friends.  I can still remember the smell of sizzling batter and the sweet-salty smell of okonomiyaki sauce that hit me when I emerged from the subway station near my apartment -- ahh, good times. A few years later, the Inadas taught me how to make takoyaki using this very pan.

Beautiful takoyaki picture from here

Of course, some enterprising individual repurposed the takoyaki pan in the U.S. and made it into the Pancake Puff Pan (As seen on TV!  Only $19.95! Order yours today!).  This is probably where Christina got the idea years ago as a small child being seduced by toy, cereal, and of course, the Pancake Puff Pan commercials.

She used to point at the tv and say "I want that!"  But that's another story.

Our takoyaki pan is "old school," made of cast iron and very well-seasoned.  I imagine that it was passed from one transplanted Japanese family to the next, as one family was transferred back home and a new one came in, finally to be passed on to me.  The handle fell off, so my husband drilled a hole into a piece of scrap wood and shoved it onto the pan.  It's bulky, but it definitely works, as long as you don't set it on fire while cooking.

We preheated the pan, brushed each mold with oil, and then did a couple test balls.  As with pancakes, it takes a few test runs until the pan reaches the right temperature.  Also, it doesn't hurt to practice the technique through cooking a few test balls -- how much batter to put in (2/3rd of the ways up), how high the heat should be (medium-low), when to start trying to turn the ball, and how to flip it the most neatly, with a deft turn of the wrist.

It's about 3 minutes before you start trying to detach the balls from the sides, using a little metal pick, but your eyes work best here.  Like pancakes the batter will start to look cooked and dried on the edges and the top will start to form the slightest of skins.  When it gets near that point, you start using your pick to pull the ball away from the edges.  When it's able to move, you flip it over and let it cook until it's cooked through and is browned, another minute or two.  Depending on your heat source, the balls will cook at different rates.  In our case, the middle ones cooked a lot faster than the edges.

Cooking the puffs takes patience.  Try to flip them too soon and the pick will tear the edges and the batter, if it's not cooked enough, will ooze out when you try to flip them.  If you wait just long enough, however, flipping is a breeze.  Cooking a whole cake mix also equals a LOT of batches, so patience is a virtue.

Christina kept hugging me and saying, "Thank you, Mommy, for helping me" and "Isn't this a nice thing to do together?"  If I had gone away, she would have gotten bored to tears.  But we finished all the cake batter working together, and she had plenty of cake puffs to take to school the next day for a school party.

Half of the balls she drizzled with chocolate.  She melted chocolate chips in the microwave in 15 second intervals, stirring in between, until the chocolate melted, added oil until the chocolate was thin enough to drizzle, and then dipped a fork in the chocolate mixture and drizzled away.  It was fun to flick the fork and let the chocolate strands fly from the fork and land on the balls in abstract patterns.

The other half she kept plain and simple.  Yummy both ways.  But boy, do I have a craving for takoyaki now!

P.S.  Fellow blogger and Kulinarya Cooking Club member Jacqui wrote me and let me know that these are like Danish ebelskivers, which she has written about here.  Tiny Urban Kitchen writes about the similarities between the two dishes on her blog.  Williams-Sonoma sells an ebelskiver pan. I'm glad I learned something new today.  Thanks, Jacqui!

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