📝 About This Recipe
Transport yourself to the historic streets of Kyoto with Yatsuhashi, one of Japan’s most beloved 'meibutsu' or regional specialties. These delicate, unbaked (nama) mochi triangles are scented with warm cinnamon and folded over a heart of silky sweet red bean paste. Their soft, chewy texture and nostalgic aroma offer a sophisticated taste of traditional Japanese tea culture in every bite.
🥗 Ingredients
The Mochi Dough
- 100 grams Shiratamako (Glutinous Rice Flour) (high-quality Japanese brand preferred)
- 50 grams Joshinko (Non-glutinous Rice Flour) (adds structure to the dough)
- 75 grams Granulated Sugar (extra fine)
- 200 ml Water (filtered)
- 1 teaspoon Ground Cinnamon (high grade for best aroma)
The Filling
- 150 grams Koshian (Smooth Red Bean Paste) (store-bought or homemade)
Dusting Mixture
- 2 tablespoons Kinako (Roasted Soy Flour) (sifted)
- 1/2 teaspoon Ground Cinnamon (extra for dusting)
- 1 tablespoon Potato Starch (Katakuriko) (to prevent sticking)
👨🍳 Instructions
-
1
In a medium heat-proof glass bowl, combine the shiratamako and granulated sugar. Whisk together to break up any large clumps of rice flour.
-
2
Slowly add the water to the flour mixture in three stages, whisking constantly to ensure a completely smooth, milk-like consistency with no lumps.
-
3
Sift the joshinko and 1 teaspoon of cinnamon into the bowl. Stir gently with a silicone spatula until the dry ingredients are fully incorporated and the batter is uniform in color.
-
4
Cover the bowl loosely with plastic wrap. Microwave on high (600-700W) for 2 minutes. The mixture will begin to thicken around the edges.
-
5
Remove from the microwave and stir vigorously with a wet silicone spatula. The dough will be sticky and uneven; this is normal.
-
6
Cover and microwave for another 1 minute and 30 seconds. The dough should now look translucent and slightly glossy.
-
7
Perform a final, vigorous stir for about 1 minute. The dough should be elastic, smooth, and very sticky. This 'kneading' action creates the characteristic chew.
-
8
Prepare your work surface by generously sifting together the kinako, extra cinnamon, and potato starch over a large piece of parchment paper.
-
9
Turn the hot dough out onto the dusted surface. Sift more of the dusting mixture over the top of the dough so it doesn't stick to your rolling pin.
-
10
Roll the dough out into a large, thin rectangle, aiming for a thickness of about 2mm. Ensure the dough is thin enough to be delicate but thick enough to hold the filling.
-
11
Using a sharp knife or a pizza cutter, trim the edges of the rectangle to make it neat, then cut the dough into 3-inch (8cm) squares.
-
12
Place a small teaspoon (about 10g) of koshian (red bean paste) in the center of each square.
-
13
Fold the square diagonally to form a triangle, pressing the edges very lightly to seal. Do not press too hard; the natural stickiness of the mochi should hold it.
-
14
Brush off any excess dusting powder with a soft pastry brush for a clean, professional finish.
💡 Chef's Tips
If the dough is too sticky to handle, keep your hands and tools lightly dusted with the kinako mixture at all times. Do not overcook the mochi in the microwave or it will become tough and rubbery rather than soft and supple. For a variations, try using Shiroan (white bean paste) mixed with matcha powder for a green tea filling. Always store Yatsuhashi in an airtight container; they are best eaten within 24 hours as the rice dough will eventually harden. If you don't have a microwave, you can steam the mixture in a bowl for 15-20 minutes, stirring halfway through.
🍽️ Serving Suggestions
Serve with a bowl of frothy, high-grade Matcha green tea to balance the sweetness. Pair with a cup of toasted Hojicha for a smoky, earthy complement to the cinnamon. Arrange on a dark ceramic plate or a traditional lacquerware tray for a beautiful visual contrast. Include a small bamboo pick (kuromoji) for guests to eleganty cut and eat the sweets. Serve as a light afternoon treat alongside seasonal fruits like sliced persimmons or pears.