Japanese Confectionery in the Microwave: Yatsuhashi.
You can have Japanese Confectionery in the Microwave: Yatsuhashi using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Japanese Confectionery in the Microwave: Yatsuhashi
- Prepare 60 grams of Shiratamako.
- Prepare 40 grams of Mochiko (or joshinko).
- It's 80 grams of Sugar.
- It's 140 ml of Water.
- Prepare 30 grams of Kinako.
- Prepare 5 grams of Cinnamon.
- You need 1 of Anko.
Japanese Confectionery in the Microwave: Yatsuhashi step by step
- 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..
- Make the dough. Place the shiratamako into a bowl with water, and mix so that there are no lumps of flour..
- 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)..
- 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..
- 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..
- Cut into squares with a knife, place the anko on top, fold into a triangle, and it is done..
