Recipe: Eating on a Dime Japanese Confectionery in the Microwave: Yatsuhashi

Recipe: Eating on a Dime Japanese Confectionery in the Microwave: Yatsuhashi Delicious, fresh and tasty.

Japanese Confectionery in the Microwave: Yatsuhashi. Japanese Confectionery in the Microwave: Yatsuhashi My kid was making a fuss about eating anko, so I made this. I just so happened to have shiratamako I had used to make bread with, leftover mochiko from making mochi for New Years, leftover cinnamon from baking apple pie, and some poor Kinako leftover from making Kinako dango, so I tried making. Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings.

Yatsuhashi (八ツ橋) is a Japanese confectionery which is made from rice flour, sugar, and cinnamon.

It's probably the most famous regional product from Kyoto.

I remembered I ate a lot of yatsuhashi samples during my first visit in Kyoto (Actually, every time I visit Kyoto…).

You can have Japanese Confectionery in the Microwave: Yatsuhashi using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Japanese Confectionery in the Microwave: Yatsuhashi

1. You need 60 grams of Shiratamako.

2. You need 40 grams of Mochiko (or joshinko).

3. Prepare 80 grams of Sugar.

4. It’s 140 ml of Water.

5. You need 30 grams of Kinako.

6. You need 5 grams of Cinnamon.

7. It’s 1 of Anko.

From the classic matcha to strawberry flavor, you can find many variations.

I particularly like the black sesame seeds flavor yatsuhashi.

As I said before, I would like to try to make more Japanese sweets this year.

Yatsuhashi (八ツ橋 or 八橋) is a Japanese confectionery sold mainly as a souvenir sweet (miyagegashi).

Japanese Confectionery in the Microwave: Yatsuhashi instructions

1. Combine the kinako and cinnamon and spread it out on a work surface. You might think it is a lot, but it is needed to keep the yatsuhashi from sticking..

2. Make the dough. Place the shiratamako into a bowl with water, and mix so that there are no lumps of flour..

3. Add the mochiko, and stir with a spoon. If you add in the sugar and stir some more, its strange; the hard dough becomes soft (I mixed it in this order to show my kid, but it is okay to mix the mochiko and sugar in together)..

4. Cover with plastic wrap, and microwave for 2 minutes at 600 W. Take it out once and mix evenly with a wet spoon, cover with plastic wrap again, and microwave for one more minute. It is good to go once it becomes as thick as mochi..

5. Spread out the dough onto the work surface. While coating the dough with kinako and cinnamon, spread it out thinly with a rolling pin. If you stretch it out into a square as much as possible, then there will be no waste when you cut it..

6. Cut into squares with a knife, place the anko on top, fold into a triangle, and it is done..

It is one of the best known meibutsu (famous regional products) of Kyoto.

It is made from glutinous rice flour (上新粉, jōshinko), sugar and cinnamon.

Baked, it is similar to senbei.

The shape of the hard crackers resembles a Japanese harp or koto or a bamboo stalk cut lengthways.

Yatsuhashi (八ツ橋) is a Japanese confectionery which is made from rice flour, sugar, and cinnamon.