Recipe: Appetizing Japanese Confectionery in the Microwave: Yatsuhashi

Japanese Confectionery in the Microwave: Yatsuhashi. Yatsuhashi is the most popular traditional Japanese sweet from Kyoto. You can make this delicious treat at home with Yatsuhashi – Popular Souvenir from Kyoto. Yatsuhashi (八ツ橋) is a Japanese confectionery which is made Loosely cover the bowl with plastic wrap and put it in the microwave.

Japanese Confectionery in the Microwave: Yatsuhashi It is made from glutinous rice flour (上新粉, jōshinko), sugar and cinnamon. Baked, it is similar to senbei. Yatsuhashi (八ツ橋 or 八橋) is a Japanese food. You can have Japanese Confectionery in the Microwave: Yatsuhashi using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Japanese Confectionery in the Microwave: Yatsuhashi

  1. It’s 60 grams of Shiratamako.
  2. You need 40 grams of Mochiko (or joshinko).
  3. It’s 80 grams of Sugar.
  4. It’s 140 ml of Water.
  5. It’s 30 grams of Kinako.
  6. You need 5 grams of Cinnamon.
  7. Prepare 1 of Anko.

It is sometimes sold as a souvenir sweet. It is made from rice, sugar and cinnamon. Two types of Yatsuhashi can be bought, either raw or hard Yatsuhashi. Yatsuhashi comes from Yatsuhashi Kengyo, the pioneer of making Yatsuhashi.

Japanese Confectionery in the Microwave: Yatsuhashi step by step

  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..

I made Wagashi(Japanese traditional sweets) Nama Yatsuhashi. this candy consists of mochi/rice and sweet red bean paste"azuki".it's sweet and cinnamon. Over time, Japanese omiyage or souvenir industry started introducing other varieties. Yaki yatsuhashi is a crispy baked, cinnamon-flavored cookie made from sticky rice flour, while its raw version called nama yatsuhashi is typically folded into a triangle and has a soft, almost mochi-like texture. Suchen Sie nach Japanese Confectionerytraditional Japanese Confectionery Yatsuhashi-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder.

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