Yatsuhashi is one of Kyoto’s traditional wagashi (Japanese sweets). It is made from glutinous rice flour, sugar and cinnamon. There are two types of yatsuhashi, baked and unbaked. Baked one is similar to solid baked rice crackers and unbaked one, called nama yatsuhashi is chewy texture like mochi. The top picture shows nama yatsuhashi wrapped around anko (sweet red bean paste): green tea and kinako (soy bean) flavors.
The following is an easy nama yatsuhashi recipe that flies you to Kyoto right away!
Ingredients – Japan version
80 grams Joshinko (Rice Flour)
40 grams Shiratamako (or Mochiko)
140 grams Sugar
150 cc Water
10 grams Cinnamon
Ingredients – America version
3 oz Joshinko (Rice Flour)
1.5 oz Shiratamako (or Mochiko)
5 oz Sugar
5 fl oz Water
1 tbs Cinnamon
1: Mix joshinko, shiratamako, and water in a microwave-safe bowl till smooth.
2: Add sugar and mix well.
3: Cover the bowl with plastic wrap and microwave it for 2 minutes.
4: Stir the mixture and microwave it again for 1 minute.
5: Stir the mixture and microwave it for another 1 minute.
Caution: The mixture will get really hot!
This video shows how to make the dough.
6: Add cinnamon and knead it well.
7: Flatten the dough with a rolling pin.
8: Coat it with cinnamon and cut into squares or rectangular pieces.
You can wrap anko (sweet red bean baste) like the top picture if you like.
Recipe by Hanshoya
This is JAPAN Style!