Yatsuhashi recipe

Name: Recette Yatsuhashi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 60 g de farine de riz gluant (shiratamako); 30 g de sucre; 90 ml d’eau; 1/2 c. à café de cannelle en poudre; Quelques gouttes de colorant alimentaire ou 1 c. à café de matcha pour parfumer; 40 g de pâte de haricots rouges sucrée (anko); Fécule de pomme de terre ou kinako (poudre de soja grillé) pour fariner

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Portion

8 portions

Preparation time

20 minutes

Cooking time

10 minutes

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!

Ingredients

For the dough

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

For shaping

40 g sweet red bean paste (anko)
Potato starch or kinako (roasted soy powder) for flouring

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Instructions

Preparing the dough

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.

Cooking

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.

Shaping

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.

Recipe notes

Consume within 24 hours to preserve the soft texture.
You can vary the flavors: yuzu, black sesame, strawberry powder...
Keep them in a cool place, well wrapped to prevent them from drying out.

The name yatsuhashi (八ツ橋) is said to come from the musician Yatsuhashi Kengyō, a famous 17th-century koto player. The elongated shape of the baked yatsuhashi is said to recall that of this traditional stringed instrument, and the sweetness is said to have been created in Kyoto in his honor.

There are two main types of yatsuhashi:

Yaki yatsuhashi (baked): crunchy like cinnamon cookies.
Nama yatsuhashi (fresh): soft and chewy, often filled with anko, matcha or strawberry. This is the version found in souvenir stores in Kyoto, attractively packaged.

Yatsuhashi are considered one of Kyoto's most popular omiyage (food souvenirs). They're a popular gift after a trip to the region, and their elegant box makes them a much-appreciated present.

Japanese craftsmen adapt yatsuhashi to the seasons: dough flavored with yuzu, plum, black sesame or even purple sweet potato. Modern versions also feature chocolate, cream or fruit fillings.

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