Recipe: Appetizing Japanese Confectionery in the Microwave: Yatsuhashi

Recipe: Appetizing Japanese Confectionery in the Microwave: Yatsuhashi Delicious, fresh and tasty.

Japanese Confectionery in the Microwave: Yatsuhashi. Yatsuhashi is the most popular traditional Japanese sweet from Kyoto. You can make this delicious treat at home with Yatsuhashi - Popular Souvenir from Kyoto. Yatsuhashi (八ツ橋) is a Japanese confectionery which is made Loosely cover the bowl with plastic wrap and put it in the microwave.

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

Baked, it is similar to senbei.

Over time, Japanese omiyage or souvenir industry started introducing other varieties.

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

Ingredients of Japanese Confectionery in the Microwave: Yatsuhashi

1. You need 60 grams of Shiratamako.

2. Prepare 40 grams of Mochiko (or joshinko).

3. It’s 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. You need 1 of Anko.

Yaki yatsuhashi is a crispy baked, cinnamon-flavored cookie made from sticky rice flour, while its raw version called nama yatsuhashi is typically folded into a triangle and has a soft, almost mochi-like texture.

Yatsuhashi (八ツ橋 or 八橋) is a Japanese food.

It is sometimes sold as a souvenir sweet.

It is made from rice, sugar and cinnamon.

Japanese Confectionery in the Microwave: Yatsuhashi step by step

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..

Two types of Yatsuhashi can be bought, either raw or hard Yatsuhashi.

Yatsuhashi comes from Yatsuhashi Kengyo, the pioneer of making Yatsuhashi.

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This is a traditional Japanese sweet Japanese confectionery/Yatsuhashi.