Description
Nama Yatsuhashi is a traditional Japanese sweet made from glutinous rice flour and cinnamon, resulting in soft, chewy, fragrant dough wrapped around sweet azuki bean paste. This delicate and mildly spiced treat is typically dusted with kinako (roasted soybean flour), offering a subtle nutty flavor and smooth texture. It’s a popular wagashi dessert, perfect for tea time or as a light snack.
Ingredients
Scale
For the Dough
- 20 g Shiratamako (glutinous rice flour) – approx. 5 tsp
- 30 g Joshinko (non-glutinous rice flour) – approx. ¼ cup
- 1 g ground Cinnamon – approx. ¼ tsp
- 25 g Sugar – approx. 4 tsp
- 120 ml Water – ½ cup
For Dusting and Filling
- ¼ cup Kinako (roasted soybean flour) for dusting
- 40 g Anko (sweet azuki bean paste) – approx. 4 heaped tsp
Instructions
- Prepare the Dough Base: Place Shiratamako in a microwave-safe bowl and gradually add half of the water while stirring continuously to prevent lumps from forming.
- Combine Remaining Water: Add the rest of the water to the mixture and mix well to ensure even hydration.
- Add Dry Ingredients: Incorporate Joshinko, sugar, and cinnamon into the bowl and stir thoroughly until the mixture develops a thick batter-like consistency.
- Cover the Mixture: Cover the bowl with cling wrap or a microwave-safe plate, leaving a small vent to allow steam to escape during cooking.
- Microwave Cooking Part 1: Place the bowl in the microwave and cook on high power (600W) for about 1 minute and 30 seconds.
- Check Dough Texture: Carefully open the microwave door, being cautious of steam, and check if the dough has thickened and become slightly translucent.
- Stir and Cook Again: Stir the partially cooked dough with a spatula or wooden spoon until smooth. Return it to the microwave for an additional 30 seconds, then stir again until the dough is fully cooked and completely translucent.
- Prepare Surface for Rolling: Dust a clean work surface generously with kinako to prevent sticking before transferring the dough.
- Transfer and Dust Dough: Place the hot dough onto the kinako-dusted surface, and dust the top with more kinako to avoid stickiness.
- Roll Out Dough: Roll the dough thinly and evenly to about 1/16 inch (2-3 mm) thickness.
- Cut into Squares: Cut the rolled dough into square pieces suitable for wrapping.
- Fill with Anko: Dust excess kinako off the surface of each square gently with a brush, then place about 1 teaspoon of anko slightly off-center of each piece.
- Fold into Triangles: Fold the dough over the filling, creating a neat triangular shape that encloses the anko inside.
Notes
- Use a microwave with 600W power for best results. Cooking time may vary slightly depending on the microwave wattage.
- Dusting with kinako both on the surface and on your work area helps prevent the sticky dough from adhering to surfaces and hands.
- Shiratamako is preferred for its chewy texture, but mochiko rice flour can be a substitute if unavailable.
- The cinnamon adds a subtle spicy aroma; adjust the amount to taste if desired.
- These sweets are best enjoyed fresh but can be wrapped and stored in an airtight container for up to 2 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Keywords: Nama Yatsuhashi, Japanese sweets, Wagashi, rice flour dessert, anko dessert, cinnamon rice cake, kinako, chewy Japanese treats
