Nama Yatsuhashi

Like other mochi-based sweets, yatsuhashi are totally gluten-free, so if you are gluten intolerant you might want to try these out. They also happen to be more or less fat free and vegan too. (They are definitely not sugar-free though!)Really traditional yatushashi calls for nikki sui or cinnamon water, but ground cinnamon is much easier to get a hold of so that’s what I’ve used here. I have also used natural or raw cane sugar for additional flavor.

Ingredients

1. For the dough:
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3. 40g joushinko - medium-grain rice flour
4. 60g mochiko - sweet/glutinous rice flour
5. 60g raw cane sugar or light brown sugar 和三温糖
6. 1 tsp. ground cinnamon
7. 95g (95cc) water
8. .
9. Other ingredients:
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11. 3 Tbs. kinako (ground toasted soybeans)
12. 1 Tbs. ground cinnamon, plus extra for sprinkling
13. 3-4 Tbs. tsubuan or other filling (see notes below for suggestions). You can make your own tsubuan, or buy cans or bags at a Japanese grocery store.

Directions

1. Mix the dry ingredients together well with chopsticks or a fork, add the water and mix very well. It will be rather loose and sludgy.
2. Microwave on HIGH for 1 minute. Take out and mix well again - most of the moisture would have been absorbed.
3. Put back in the microwave and cook on HIGH for 1 minute 30 seconds. Take out and mix again. At this stage it will form a rough ball and more or less clear the sides of the bowl.
4. Spread a large piece of heat-proof plastic wrap (like Saran Wrap) on your working surface, and turn the dough out on it.
5. Wrap the dough up in the plastic.
6. Knead the dough several times, using the plastic wrap as a heat barrier and to prevent sticking between you, the working surface and the dough. This kneading is very important to ensure the dough is smooth and pliable. You may have to open the plastic wrap and re-shift the dough a few times. Keep kneading until the dough is smooth and shiny.
7. Mix the 3 Tbs. of kinako and 1 Tbs. of cinnamon, and use this as the dusting ‘flour’ to roll out the dough as thinly as possible. It helps to use more plastic wrap to prevent sticking here. If you have trouble getting it thin enough, try dividing the dough and rolling out smaller pieces.
8. Mix the 3 Tbs. of kinako and 1 Tbs. of cinnamon, and use this as the dusting ‘flour’ to roll out the dough as thinly as possible. It helps to use more plastic wrap to prevent sticking here. If you have trouble getting it thin enough, try dividing the dough and rolling out smaller pieces.
9. Bake in a 170°C/335°F oven for 15 minutes, then turn the heat off and leave the cookies in there for an additional 15 minutes.

Notes

If you can’t get or make tsubuan, you can try sweet white bean paste, Nutella, Peanut butter mixed with a little sugar, or Apricot jam. If filling the dough doesn’t work, you can just spread the filling of your choice on top of a flat piece and pop it in your mouth.