Japanese Confectionery in the Microwave: Yatsuhashi

1. 1

   Combine the kinako and cinnamon and spread it out on a work surface.

2. 2

   You might think it is a lot, but it is needed to keep the yatsuhashi from sticking.

3. 3

   Make the dough.

4. 4

   Place the shiratamako into a bowl with water, and mix so that there are no lumps of flour.

5. 5

   Add the mochiko, and stir with a spoon.

6. 6

   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).

7. 7

   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.

8. 8

   It is good to go once it becomes as thick as mochi.

9. 9

   Spread out the dough onto the work surface.

10. 10

    While coating the dough with kinako and cinnamon, spread it out thinly with a rolling pin.

11. 11

    If you stretch it out into a square as much as possible, then there will be no waste when you cut it.

12. 12

    Cut into squares with a knife, place the anko on top, fold into a triangle, and it is done.

* Per serving · 4 servings · Values may vary.

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