Yatsuhashi Recipe

Ever had one of those days when you’re craving something sweet, but you don’t want to feel like you’re cheating on your healthy eating goals? Enter my latest culinary obsession—yatsuhashi! Imagine soft, cinnamon-kissed bites that melt in your mouth and make your taste buds dance with delight, all while keeping it kind of healthy with rice flour and a dusting of kinako. Trust me, you’re going to want these in your snack lineup.

Yatsuhashi, a traditional Japanese sweet, is a delightful confection made from rice flour and sugar. The best way to eat it is as soon as you can, because it is good at any time.

But it is especially good when you know you have a chance to really savor it; a nice way to help it along is to pair it with taiyaki, a fish-shaped cake with a chewy, sweet interior.

Ingredients

• Rice Flour: Provides a gluten-free base; essential for texture.
• Granulated Sugar: Adds sweetness; balances flavors.
• Cinnamon: Offers a warm, aromatic spice; enhances depth.
• Powdered Sugar: Dusts surface; adds a final sweet touch.
• Soy Flour (Kinako): Rich in protein; adds a nutty flavor.

Ingredient Quantities

• 1 cup (120g) rice flour
• 1/2 cup (60g) granulated sugar
• 1/2 cup (120ml) water
• 1/2 teaspoon cinnamon
• 1/4 cup (30g) powdered sugar, for dusting
• 1 tablespoon (15g) soy flour (kinako), optional for coating

How to Make this

1. Mix the rice flour and granulated sugar in a bowl of medium size until they are well combined.

2. Slowly pour the water into the dry components while stirring nonstop until the smooth batter is made.

3. Place the batter in a small saucepan and cook it over low heat, stirring it constantly, until it is thickened to a consistency like dough.

4. When the mixture has coalesced into a dough, take it from the heat and allow it to cool to just above room temperature.

5. Dust a clean surface with powdered sugar and place the dough on it.

6. Using a rolling pin, roll the dough out to a thickness of approximately 1/4 inch (0.6 cm), adding more powdered sugar as necessary to keep the dough from sticking.

7. Using a knife or dough cutter, cut the dough into small rectangles or squares.

8. Evenly sprinkle cinnamon over the pieces that have been cut.

9. If you wish, you can give each piece a light dusting of soy flour (kinako) to enhance the flavor.

10. Let the parts come down to room temperature. Place them in an airtight container and keep at room temperature. Now, go on and eat your yatsuhashi!

Equipment Needed

1. Medium-sized mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for mixing
4. Small saucepan
5. Stove or cooktop
6. Clean work surface
7. Rolling pin
8. Knife or dough cutter
9. Airtight container

FAQ

• What is Yatsuhashi?Yatsuhashi is a conventional Japanese confection that usually exists in two states: cooked and uncooked. This particular recipe, however, emphasizes the latter and presents a culinary treat that is almost ethereal in its lightness and is commonly redolent of cinnamon.
• Can I substitute rice flour with another type of flour?The key to achieving the truly authentic texture of Yatsuhashi is rice flour. It is somewhat inconceivable to imagine using anything else and getting a comparable outcome.
• Is cinnamon essential for this recipe?Indeed, cinnamon is the predominant taste in Yatsuhashi. However, you can change that to suit your taste or play around with other spices if you want a new flavor profile.
• What is kinako and how is it used?Roasted soybean flour, commonly seen in Japanese confections, is kinako. You can use it in this recipe to give the Yatsuhashi an additional coating and a slightly different flavor to go with its main flavor.
• Can this recipe be made gluten-free?Indeed, Yatsuhashi is naturally gluten-free, as it is made with rice flour.
• How do I store leftover Yatsuhashi?Put any uneaten Yatsuhashi in an airtight container at room temperature, and it will remain fresh for 2-3 days. If you need to keep it any longer, the fridge is your best bet. But even in there, it’s only good for about a week.

Yatsuhashi Recipe Substitutions and Variations

Substitute with glutinous rice flour for a different texture, although this will alter the traditional feel of the dish.
Granulated sugar: For a deeper, somewhat more caramel-like flavor, use light brown sugar.
Cinnamon: Substitute ground ginger for a spicy kick, or leave it out for a milder flavor profile.
You can use cornstarch if you want a less sweet dusting that prevents sticking. Cornstarch can be used to make powdered sugar, but why would you do that?

Pro Tips

1. Use Mochiko for a Chewier Texture If you prefer a chewier texture to your yatsuhashi, consider using mochiko (sweet rice flour) instead of regular rice flour. It gives a slightly different texture that’s more traditional for this type of confection.

2. Flavor Enhancements For an added depth of flavor, consider infusing the water with a cinnamon stick or a touch of vanilla extract before mixing it into the dry ingredients. This will enhance the cinnamon notes in the final product.

3. Toast the Kinako If using soy flour (kinako) for coating, try lightly toasting it in a pan before applying. This step enhances its nutty aroma and flavor, adding more complexity to your yatsuhashi.

4. Cut with Precision To achieve uniformly sized pieces, use a ruler to measure the dough before cutting. Consistent sizing ensures even coating and a uniform appearance.

5. Experiment with Spices While cinnamon is traditional, you can experiment with other spices like nutmeg or cardamom for a unique twist. Just ensure they complement the existing flavors and use them sparingly to maintain balance.