How to Cook Appetizing Easy Yatsuhashi Sweets Made with Dango Flour

How to Cook Appetizing Easy Yatsuhashi Sweets Made with Dango Flour Delicious, fresh and tasty.

Easy Yatsuhashi Sweets Made with Dango Flour. Yatsuhashi is the most popular traditional Japanese sweet from Kyoto. You can make this delicious treat at home with just a few simple ingredients. Yatsuhashi - Popular Souvenir from Kyoto.

Yaki yatsuhashi is a crispy baked, cinnamon-flavored cookie made from sticky rice flour, while its raw version called nama yatsuhashi is typically It most often comes flavored with green tea or black sesame, wrapped around the sweet red bean paste, but it's also available in a number of other flavors.

Yatsuhashi's dough is made from rice flour, sugar and cinnamon mixed with water.

Yatsuhashi is a hard cracker made from rice flour, sugar, cinnamon, and water.

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

Ingredients of Easy Yatsuhashi Sweets Made with Dango Flour

1. Prepare of For the dough:.

2. It’s 100 grams of ○Dango flour.

3. Prepare 65 grams of ○Sugar.

4. You need 130 ml of Lukewarm water.

5. Prepare of For the coating:.

6. Prepare 30 grams of ◎Kinako.

7. Prepare 5 grams of ◎Cinnamon.

8. It’s of For the filling:.

9. You need 1 of Anko (sweet bean paste).

Multiple brands sell it, but one of the easiest to find is the one by Shogoin, a long-standing Kyoto confectionery.

Suhama dango are a cute tri-colored sweet made of domestically produced kinako and syrup that has been.

Yatsuhashi are one of the most popular traditional sweets sold in Kyoto.

They come in two varieties: a crispy baked version, or a soft, sweet-bean-paste filled steamed version known as 'nama' (raw or unbaked) yatsuhashi.

Easy Yatsuhashi Sweets Made with Dango Flour step by step

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..

Next time you are in Kyoto try the Yatsuhashi making tour.

Traditional Japanese sweets, known as "wagashi", are also made with these principles in mind.

Wagashi originated as small morsels for the Japanese imperial While mochi is made from rice that has been pounded into a paste, dango are small dumplings made from sweet rice flour, and have a.

Made of rice flour and sweet bean paste filling, namagashi is delicately shaped by hand to reflect the season and is usually served at tea ceremonies.

Soft yatsuhashi is made from rice flour dough flavored with cinnamon, green tea, or sesame and folded.