Servings: 4 Yatsuhashi
Nama Yatsuhashi 生八橋
Learn how to make Yatsuhashi from scratch and enjoy this traditional delicate Japanese treat at home.
Ingredients
- 20 g Shiratamako or 5 tsp
- 30 g Joshinko or ¼ cup
- 1 g Cinnamon or ¼ tsp *1
- 25 g Sugar or 4 tsp
- 120 ml water ½ cup
- ¼ cup Kinako soybean flour
- 40 g Anko sweet azuki bean paste or 4 heap of tsp
Instructions
- Place Shiratamako In a microwave-safe bowl and add half of the water gradually while stirring continuously.
- Add rest of the water to combine well.
- Add Joshinko, sugar and cinnamon to the microwave-safe bowl and mix well. The mixture should resemble a thick batter consistency.
- Cover the bowl with cling wrap or a microwave-safe plate, leaving a small vent for steam to escape.
- Place the bowl in the microwave and cook on high power for approximately 1 minute 30 seconds on 600w.
- Open the microwave door carefully (watch out for escaping steam) and check if the dough has thickened and is slightly transparent.
- Using a spatula or wooden spoon, mix the partially cooked dough until smooth and put it back in the microwave for a further 30 seconds. Take it out and stir till all becomes transparent and cooked through.
- Dust your work surface with kinako soybean flour to prevent sticking.
- Transfer the dough onto the prepared surface and also dust more kinako over the dough to prevent sticking, roll out thinly and evenly about 1/16 inch (2-3mm) thick. Cut it into square pieces.
- Dust off the surface of Yatsuhashi with a brush and place 1 tsp of anko sweet azuki bean paste slightly off center of each square piece.
- Fold the edges of the dough over the filling, creating a triangle shape.
Notes
*1 You can replace cinnamon with matcha powder to make matcha flavoured yatsuhashi.
*2 Cooking time does not include making Anko azuki paste time.
Nutrition
Calories: 128kcal, Carbohydrates: 25g, Protein: 4g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Sodium: 2mg, Potassium: 187mg, Fiber: 1g, Sugar: 12g, Vitamin A: 9IU, Vitamin C: 0.01mg, Calcium: 21mg, Iron: 1mg