When I first came across this recipe on JustHungry.com (which is a fantastic website, by the way), my initial reaction was that it would be way too hard for me to make. But the idea of making yatsuhashi – my favourite treat from Kyoto – was too tempting by far, and I just had to give it a go. How hard could it be?
I don’t know if I got some of the ingredients wrong, simply didn’t knead the dough enough, or something else, but I have to say this wasn’t one of my best creations! Anyway, here it is, and if you think you can do better please do have a go!
Ingredients (makes 12)
- 100g mochiko or glutinous rice flour
- 60g raw cane sugar or light brown sugar
- 1 tsp ground cinnamon
- 85 ml water
- 3 tbsp kinako (ground toasted soybean flour)
- 1 tbsp ground cinnamon
- 3-4 tbsp tsubuan (sweet red beans)
Mix the dry ingredients for the dough together. Add water and mix very well. (I was worried that I got the wrong kind of glutinous rice flour, but the packet said it was glutinous rice flour…)
Microwave on high for 1 minute. Take out and mix well again.
Put back in the microwave and cook on high for 1 minute 30 seconds. Take out and mix again. At this stage it will form a rough ball and more or less clear the sides of the bowl.
Spread a large piece of cling film on the work surface and turn the dough out on to it.
Wrap the dough in the cling film.
Knead the dough several times, using the cling film as a heat barrier and to prevent sticking between you, the work surface and the dough. Knead until smooth and shiny. (This is probably where I went wrong. It was quite hot, and I just wasn’t sure how to knead it or how long for.)
Mix the kinako and cinnamon together and use as dusting flour to roll out the dough as thinly as possible. (Good luck with rolling it out thinly! I found it just bounced back as hard as I rolled it!)
Cut the dough into 10 to 12 squares. Wet two sides of a square and fill with about 1/2 tsp of red bean filling. Fold up into a triangle and press hard to seal it.
Serve with green tea!
JustHungry.com suggested that if you had little bits left over you could bake them and make yatsuhashi cookies. I baked my left-over bits at about 170°C for about 15 minutes (as suggested), but look what happened! I think I’ve created some little monsters… but they’re tasty little monsters!
I’ll be back in October with a new recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!