Nama Yatsuhashi 生八橋

Ingredients

• 20 g Shiratamako (or 5 tsp)
• 30 g Joshinko (or ¼ cup)
• 1 g Cinnamon (or ¼ tsp *1 )
• 25 g Sugar (or 4 tsp)
• 120 ml water (½ cup )
• ¼ cup Kinako soybean flour
• 40 g Anko sweet azuki bean paste (or 4 heap of tsp)

Steps

1. 1

   Place Shiratamako In a microwave-safe bowl and add half of the water gradually while stirring continuously.

2. 2

   Add rest of the water to combine well.

3. 3

   Add Joshinko, sugar and cinnamon to the microwave-safe bowl and mix well. The mixture should resemble a thick batter consistency.

4. 4

   Cover the bowl with cling wrap or a microwave-safe plate, leaving a small vent for steam to escape.

5. 5

   Place the bowl in the microwave and cook on high power for approximately 1 minute 30 seconds on 600w.

6. 6

   Open the microwave door carefully (watch out for escaping steam) and check if the dough has thickened and is slightly transparent.

7. 7

   Using a spatula or wooden spoon, mix the partially cooked dough until smooth and put it back in the microwave for a further 30 seconds. Take it out and stir till all becomes transparent and cooked through.

8. 8

   Dust your work surface with kinako soybean flour to prevent sticking.

9. 9

   Transfer the dough onto the prepared surface and also dust more kinako over the dough to prevent sticking, roll out thinly and evenly about 1/16 inch (2-3mm) thick. Cut it into square pieces.

10. 10

    Dust off the surface of Yatsuhashi with a brush and place 1 tsp of anko sweet azuki bean paste slightly off center of each square piece.

11. 11

    Fold the edges of the dough over the filling, creating a triangle shape.