Homemade Nama Yatsuhashi: Traditional Japanese Cinnamon Mochi Squares Recipe

Introduction

Nama Yatsuhashi is a traditional Japanese sweet made from glutinous rice flour, cinnamon, and sweet red bean paste. Soft, chewy, and subtly spiced, these delicate treats are perfect for anyone craving a taste of authentic Kyoto confectionery at home.

Ingredients

• 20 g Shiratamako (glutinous rice flour) or 5 tsp
• 30 g Joshinko (non-glutinous rice flour) or ¼ cup
• 1 g Cinnamon or ¼ tsp
• 25 g Sugar or 4 tsp
• 120 ml water or ½ cup
• ¼ cup Kinako soybean flour
• 40 g Anko sweet azuki bean paste or about 4 heaping tsp

Instructions

1. Step 1: Place the Shiratamako in a microwave-safe bowl and gradually add half of the water while stirring continuously to avoid lumps.
2. Step 2: Add the remaining water to the mixture and combine well until smooth.
3. Step 3: Add Joshinko, sugar, and cinnamon to the bowl and stir until the batter is thick and uniform.
4. Step 4: Cover the bowl with cling wrap or a microwave-safe plate, leaving a small vent for steam to escape.
5. Step 5: Microwave on high power (600w) for 1 minute and 30 seconds.
6. Step 6: Carefully open the microwave door to avoid steam burns and check if the dough has thickened and is slightly transparent.
7. Step 7: Stir the dough with a spatula or wooden spoon until smooth, then microwave for an additional 30 seconds.
8. Step 8: Remove from the microwave and stir again until the dough is fully transparent and cooked through.
9. Step 9: Dust your work surface generously with kinako soybean flour to prevent sticking.
10. Step 10: Transfer the dough onto the prepared surface and dust more kinako over the dough. Roll it out thinly and evenly to about 1/16 inch (2-3 mm) thickness.
11. Step 11: Cut the dough into square pieces of your preferred size.
12. Step 12: Lightly brush off excess kinako from the surface of each piece.
13. Step 13: Place 1 teaspoon of anko sweet azuki bean paste slightly off-center on each square.
14. Step 14: Fold the edges of the dough over the filling to form a half-moon or triangle shape, gently pressing the edges to seal.

Tips & Variations

• Use fresh kinako for dusting to enhance the nutty flavor and prevent sticking.
• For a colorful twist, add natural food coloring like matcha powder or beetroot powder to the dough before microwaving.
• If you don’t have a microwave, steam the dough mixture in a heatproof bowl for about 5-7 minutes until it becomes translucent and sticky.
• Experiment with different fillings such as sweetened chestnut paste or white bean paste for variety.

Storage

Nama Yatsuhashi is best enjoyed fresh on the day they are made due to their delicate texture. Store any leftovers in an airtight container at room temperature for up to one day. If refrigerated, they may harden; gently warming them in a microwave for a few seconds can restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Shiratamako with another flour?

Shiratamako is a type of glutinous rice flour that gives the dough its characteristic chewy texture. While you can try other glutinous rice flours, using a non-glutinous flour will result in a different consistency.

How thin should I roll out the dough?

The dough should be rolled out to about 1/16 inch (2-3 mm) thick to ensure the right balance between softness and stretchiness without tearing when folded around the filling.

Homemade Nama Yatsuhashi: Traditional Japanese Cinnamon Mochi Squares Recipe

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Nama Yatsuhashi (生八橋) is a traditional Japanese sweet made from glutinous rice flour, sugar, and cinnamon, shaped into thin translucent mochi sheets filled with sweet azuki bean paste. This recipe uses a simple microwave cooking method to create a soft, chewy dough dusted with kinako soybean flour, making it an elegant and flavorful treat enjoyed in Kyoto and beyond.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: 8–10 pieces 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 20 g Shiratamako (glutinous rice flour) (or 5 tsp)
• 30 g Joshinko (rice flour for confectionery) (or ¼ cup)
• 1 g Cinnamon (or ¼ tsp)
• 25 g Sugar (or 4 tsp)
• ¼ cup Kinako soybean flour (for dusting)

Wet Ingredients

• 120 ml Water (½ cup)

Filling

• 40 g Anko sweet azuki bean paste (or 4 heaping tsp)

Instructions

1. Prepare Shiratamako Mixture: Place Shiratamako in a microwave-safe bowl. Gradually add half of the water (about 60 ml) while stirring continuously to avoid lumps.
2. Combine with Remaining Water: Add the rest of the water to the mixture and stir well to create a uniform batter.
3. Add Dry Ingredients: Add Joshinko, sugar, and cinnamon to the bowl. Mix thoroughly until the mixture forms a thick batter consistency.
4. Cover the Mixture: Cover the bowl with cling wrap or a microwave-safe plate, leaving a small vent open so steam can escape during microwaving.
5. Microwave First Cook: Place the bowl in the microwave and cook on high power (600 watts) for approximately 1 minute 30 seconds.
6. Check Dough Texture: Carefully open the microwave door, being cautious of steam, and inspect the dough. It should have thickened and become slightly transparent.
7. Stir Dough: Using a spatula or wooden spoon, stir the partially cooked dough until smooth to ensure even cooking. Return it to the microwave.
8. Microwave Second Cook: Cook for an additional 30 seconds, then remove and stir again until the dough is fully transparent and cooked through.
9. Prepare Work Surface: Dust your work surface generously with kinako soybean flour to prevent sticking.
10. Transfer and Roll Dough: Transfer the cooked dough onto the prepared surface. Dust the dough with kinako flour as well to keep it from sticking. Roll out the dough thinly and evenly to about 1/16 inch (2-3 mm) thickness.
11. Cut Dough into Squares: Using a knife or cutter, slice the rolled dough into square pieces.
12. Add Filling: Dust off excess kinako flour from the surface of the squares with a brush. Place approximately 1 teaspoon of anko sweet azuki bean paste slightly off-center on each square.
13. Fold and Shape: Fold the edges of the dough over the filling to enclose it, forming a triangle or half-moon shape typical of Nama Yatsuhashi.

Notes

• Kinako soybean flour prevents the dough from sticking and adds a nutty flavor.
• Adjust microwave time slightly depending on your microwave wattage and power for perfectly cooked dough.
• Use fresh anko for sweeter, creamier filling, or try different fillings like white bean paste or chestnut paste for variety.
• Roll the dough thinly to achieve the characteristic texture of Nama Yatsuhashi; thicker dough may be too chewy.
• Store in an airtight container to maintain freshness; consume within 1-2 days for best texture.

Keywords: Nama Yatsuhashi, Japanese dessert, mochi, anko, sweet azuki bean paste, cinnamon, kinako, microwave recipe