Recipe: Appetizing Easy Yatsuhashi Sweets Made with Dango Flour

Recipe: Appetizing Easy Yatsuhashi Sweets Made with Dango Flour Delicious, fresh and tasty.

Easy Yatsuhashi Sweets Made with Dango Flour. Great recipe for Easy Yatsuhashi Sweets Made with Dango Flour. I was wondering if I could make something out of leftover dango flour. Also, Yatsuhashi is best eaten right away.

Dango is eaten year-round with variations in ingredients to suit the fervour of the climate.

Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals.

Dango (だんご) are small dumplings made from sweet rice flour, with a slightly chewier texture than daifuku.

You can cook Easy Yatsuhashi Sweets Made with Dango Flour using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Easy Yatsuhashi Sweets Made with Dango Flour

1. It’s of For the dough:.

2. You need 100 grams of ○Dango flour.

3. Prepare 65 grams of ○Sugar.

4. Prepare 130 ml of Lukewarm water.

5. You need of For the coating:.

6. Prepare 30 grams of ◎Kinako.

7. You need 5 grams of ◎Cinnamon.

8. Prepare of For the filling:.

9. Prepare 1 of Anko (sweet bean paste).

To make these, rice flour is mixed with hot water to form dough and then shaped into dumplings, which are boiled, skewered, and grilled.

Sesame seeds are usually added to the rice flour to give the dango a nuttier taste.

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

So this time, I tried making yatsuhashi.

Easy Yatsuhashi Sweets Made with Dango Flour instructions

1. These are the only ingredients you need to prepare!.

2. Start by mixing the ○ ingredients. Then mix the ◎ ingredients. Mixing them first will prevent lumps!.

3. Add lukewarm water to the ○ ingredients and mix well. Cover with plastic wrap and microwave for 3 minutes (for a 500 watt microwave). Then mix gently and microwave for 3 more minutes..

4. If youre using a 600 watt microwave, cook for 2 minutes, mix, and return to the microwave for 1 minute and 40 seconds. The picture shows the mixture after microwaving the first time and then mixing..

5. When its translucent like the picture, it's done. If it needs a little longer, microwave for 10 second intervals and watch carefully!.

6. Take a large piece of plastic wrap and put some of the ◎ mixture. Then place the dough on top and sprinkle on the rest of the ◎ mixture..

7. Roll out into a thin dough. Try to roll it flat into a square, so you wont waste dough. (But somehow I always end up making a rectangle..).

8. Cut into squares. Rectangles are okay too. I recommend using a pizza cutter for this step!.

9. Cut off a corner of the bag of anko (sweet bean paste) and squeeze out anko. If you make a pretty large incision in the bag, the anko will come out like in the picture, and the yatsuhashi will look nice when you fold it..

10. If the dough pieces were too long when you cut them, you can stretch with your hands to make them more square..

11. You can get all the ingredients at a supermarket, so it only costs about 100 yen to make this recipe..

Surprisingly, it only requires few ingredients and it's easy to make.

Let's get ready and here's how to make your very own yatsuhashi!

Its round shape, bamboo stick skewer, and syrup-laden appearance makes it instantly recognisable.

Ume yatsuhashi has a sweet & sour plum paste filling.

It is most popularly made with a white dough as the pinkish plum paste shows through; the white dough effecting a delicate image and is common in winter.