Cinnamon Yatsuhashi

A silky, elastic dough triangle with a warm cinnamon aroma. The red bean filling is dense and sweet, contrasting with the delicate powdered shell.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 424
• Protein: 12 g
• Carbs: 83 g
• Fat: 3 g

Ingredients

• 150 g Rice flour ( sifted )
• 80 g White sugar ( fine )
• 120 ml Mineral water
• 2 tbsp Cinnamon powder ( for dusting )
• 100 g Red bean ( cooked and mashed with sugar )
• 100 g Glutinous rice flour ( sifted )
• 2 tbsp Roasted soybean powder (Kinako) ( to mix with cinnamon )

Instructions

1. Preparation of the base

   In a bowl, mix the rice flour, glutinous rice flour, sugar, and mineral water. Whisk until smooth, without any lumps. The preparation should be liquid and homogeneous.

2. Cooking the dough

   Steam or microwave the mixture in 30-second intervals. Stir vigorously between each heating. The dough is ready when it becomes translucent, sticky, and offers elastic resistance under the spatula.

3. Rolling and dusting

   Mix the kinako and cinnamon powder. Generously dust your work surface with this mixture. Place the hot dough and roll it out thinly. It should be as soft as an earlobe. Cut into 8 cm squares.

4. Final shaping

   Place a small dollop of red bean paste in the center of each square. Fold in half to form a triangle. Lightly press the edges to seal, without crushing the dough.

Chef's tips

• Work the dough while it's hot; it's much more malleable.
• The cinnamon-kinako mixture should be plentiful on the work surface to prevent sticking.

Storage

Store in an airtight container at room temperature for up to 48 hours. Do not refrigerate, as it will harden the rice.