Yatsuhashi recipe
Looking for a sweet and zen moment? Let yourself be tempted by these yatsuhashi, delicate triangles of glutinous rice dough, filled with a creamy red bean paste. Flavored with matcha or cinnamon, they offer a melt-in-the-mouth texture and a refined taste, straight from Kyoto. A real pleasure to share with a good green tea... or to enjoy solo!
- Prep Time
- 20 minutes
- Cooking Time
- 10 minutes
- Servings
- 8 portions
Ingredients
- 60 g glutinous rice flour (shiratamako)
- 30 g sugar
- 90 ml water
- 1/2 teaspoon cinnamon powder
- A few drops of food colouring or 1 teaspoon matcha for flavouring
- 40 g sweet red bean paste (anko)
- Potato starch or kinako (roasted soy powder) for flouring
Directions
- In a bowl, combine the glutinous rice flour, sugar and cinnamon.
- Add the water gradually, whisking to avoid lumps.
- If you want to make matcha yatsuhashi, add matcha powder.
- Cover the bowl with cling film.
- Microwave option: heat on medium power (600 W) for 2 minutes. Stir, then heat again for 1 minute. The dough should become slightly translucent and supple.
- Steam option: pour the dough into a lightly oiled heatproof tin. Steam for 10 minutes until firm and translucent.
- Leave to cool slightly, then transfer the dough to a work surface sprinkled generously with cornflour or kinako.
- Gently roll out the dough (5 mm thick) with a floured rolling pin.
- Cut into 8 cm squares.
- Place a small ball of anko (approx. 5 g) in the center of each square.
- Fold the squares into a triangle to enclose the filling.
