Yatsuhashi

• Produce

  • 2 tsp Matcha green tea, powder
  • 2/3 cup Red bean paste
  • 1 tbsp Soybean

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 tsp Cinnamon power
  • 1/4 cup Granulated sugar
  • 1/4 Scant cup Shiratamako

• Liquids

  • 1/4 cup Water

• Other

  • ¼ cup + 2 tsp. (50 g joshinko (rice flour
  • A rolling pin
  • 3 X3 inch (8 x 8 cm poster board

Found on justonecookbook.com

Ingredients

• Scant ¼ cup (30 g) shiratamako (glutinous rice flour/sweet rice flour) or mochiko
• ¼ cup + 1 tsp. (65 ml) water
• ¼ cup + 1 tsp. (60 g) granulated sugar
• ¼ cup + 2 tsp. (50 g) joshinko (rice flour)
• 1 Tbsp. soybean powder (kinako)
• 2 tsp. cinnamon power
• 2 tsp. matcha green tea powder
• 1 tsp. cinnamon powder (to combine with matcha)
• ⅔ cup (150 g) red bean paste (anko)
• A rolling pin
• 3x3 inch (8 x 8 cm) poster board

Directions

• In a large (microwave-safe) bowl, add scant ¼ cup (30 g) shiratamako and ¼ cup + 1 tsp. (65 ml) water. Whisk well to combine so that there are no lumps of flour. We mix these two first, before adding the rest of dry ingredients.
• Add ¼ cup + 1 tsp. (60 g) granulated sugar and ¼ cup + 2 tsp. (50 g) joshinko, mix well with spatula. Sugar will make the dough watery. You should be able to see the bottom of the bowl for a second when you draw a line. Add more water to reach that consistency, if necessary.
• Loosely cover the bowl with plastic wrap and put it in the microwave. My microwave is 1400W and strong, so I reduced the power to half (P5) and then microwave for 1.5 minutes (if you microwave is 600W then you should heat it for 3 minutes). Take it out and mix evenly with a wet spatula. Cover with plastic wrap again and microwave for another 1 to 1.5 minute (adjust based on your microwave wattage).
• It’s ready once it becomes thick and sticky like soft mochi when you mix it with a wet spatula.
• In a pot that is large enough to fit the bowl, put a steamer rack inside. Fill the bottom of the pot with water (make sure water won’t reach to bowl when boiling) and bring to boil. Once boiling, place the bowl inside. Wrap the lid with kitchen towel so that the condensation won’t drop into the mixture. Cover the lid and steam for 12-15 minutes, until the mixture becomes mochi like – sticky, white, and thick when you mix with a wet spatula.
• Spread some soybean powder on the working surface.
• Cut the dough in half. Keep the half in the bowl and cover with plastic wrap so it won’t dry out.
• Flatten the dough and sprinkle 2 tsp. cinnamon powder.
• Knead the dough to evenly distribute the cinnamon powder.
• With a rolling pin, roll out the dough to thin sheet. Try to stretch it out into a rectangular (or square) shape, so it’ll be easier to cut into squares.
• Create a 3 x 3 inch (8 x 8 cm) square pattern with a cardboard paper. Place on the dough and cut out with a knife. Sprinkle soybean powder in between the wrappers so they don’t stick together.
• With leftover pieces, knead and roll flat again to create more pieces.
• Combine 2 tsp. matcha green tea powder and 1 tsp. cinnamon powder. Whisk well together.
• Flatten half of the dough that you kept in the bowl and sprinkle the matcha/cinnamon powder over the dough as you knead.
• With a rolling pin, roll out the dough to thin rectangular sheet. Try to stretch it out into a rectangular (or square) shape, so it’ll be easier to cut into squares.
• Once you finish cutting the dough in squares, place 1 heaping teaspoon (15 g) of red bean paste in the center of the dough.
• Fold into a triangle shape. If the dough edge won’t stick, wet it with water and fold to seal. Enjoy within 24 hours. Keep it in a cool room temperature and avoid putting in the refrigerator, as it will harden.
• Roll out the dough into a thinner dough and cut into inch ¾ x 2¼ inch (2 x 6 cm) strips. Bake them at 300F (150C) for 15-20 minutes. If you prefer it to be more crispy, keep it in the oven for a little longer. When they are crispy, remove from the oven and let them cool. Store in an airtight container.