Homemade Nama Yatsuhashi: Traditional Japanese Cinnamon Mochi Squares Recipe
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.
- 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
Scale
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
- 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.
- Combine with Remaining Water: Add the rest of the water to the mixture and stir well to create a uniform batter.
- Add Dry Ingredients: Add Joshinko, sugar, and cinnamon to the bowl. Mix thoroughly until the mixture forms a thick batter consistency.
- 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.
- Microwave First Cook: Place the bowl in the microwave and cook on high power (600 watts) for approximately 1 minute 30 seconds.
- Check Dough Texture: Carefully open the microwave door, being cautious of steam, and inspect the dough. It should have thickened and become slightly transparent.
- Stir Dough: Using a spatula or wooden spoon, stir the partially cooked dough until smooth to ensure even cooking. Return it to the microwave.
- Microwave Second Cook: Cook for an additional 30 seconds, then remove and stir again until the dough is fully transparent and cooked through.
- Prepare Work Surface: Dust your work surface generously with kinako soybean flour to prevent sticking.
- 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.
- Cut Dough into Squares: Using a knife or cutter, slice the rolled dough into square pieces.
- 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.
- 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
