Cinnamon Yatsuhashi
Ingredients
- 150 gRice flour (sifted)
- 80 gWhite sugar (fine)
- 120 mlMineral water
- 2 tbspCinnamon powder (for dusting)
- 100 gRed bean (cooked and mashed with sugar)
- 100 gGlutinous rice flour (sifted)
- 2 tbspRoasted soybean powder (Kinako) (to mix with cinnamon)
Method
A silky, elastic dough triangle with a warm cinnamon aroma. The red bean filling is dense and sweet, contrasting with the delicate powdered shell.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 48 hours. Do not refrigerate, as it will harden the rice.
