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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

Directions

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.

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You can wrap anko (sweet red bean baste) like the top picture if you like.

Recipe by Hanshoya

This is JAPAN Style!