Recipe of Japanese Confectionery in the Microwave: Yatsuhashi

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, japanese confectionery in the microwave: yatsuhashi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Confectionery in the Microwave: Yatsuhashi is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Japanese Confectionery in the Microwave: Yatsuhashi is something that I’ve loved my whole life. They’re nice and they look wonderful.

How to Prepare Japanese Confectionery in the Microwave: Yatsuhashi

To get started with this particular recipe, we must prepare a few ingredients. You can have japanese confectionery in the microwave: yatsuhashi using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Japanese Confectionery in the Microwave: Yatsuhashi:

1. Get 60 grams Shiratamako
2. Take 40 grams Mochiko (or joshinko)
3. Make ready 80 grams Sugar
4. Get 140 ml Water
5. Get 30 grams Kinako
6. Get 5 grams Cinnamon
7. Take 1 Anko

Instructions

Steps to make Japanese Confectionery in the Microwave: Yatsuhashi:

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, it's 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.

As simple as that How to Make Japanese Confectionery in the Microwave: Yatsuhashi

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