Japanese Confectionery in the Microwave: Yatsuhashi

  1. Combine the kinako and cinnamon and spread it out on a work surface.
  2. You might think it is a lot, but it is needed to keep the yatsuhashi from sticking.
  3. Make the dough.
  4. Place the shiratamako into a bowl with water, and mix so that there are no lumps of flour.
  5. Add the mochiko, and stir with a spoon.
  6. If you add in the sugar and stir some more, it's strange; the hard dough becomes soft (I mixed it in this order to show my kid, but it is okay to mix the mochiko and sugar in together).
  7. Cover with plastic wrap, and microwave for 2 minutes at 600 W. Take it out once and mix evenly with a wet spoon, cover with plastic wrap again, and microwave for one more minute.
  8. It is good to go once it becomes as thick as mochi.
  9. Spread out the dough onto the work surface.
  10. While coating the dough with kinako and cinnamon, spread it out thinly with a rolling pin.
  11. If you stretch it out into a square as much as possible, then there will be no waste when you cut it.
  12. Cut into squares with a knife, place the anko on top, fold into a triangle, and it is done.

shiratamako, sugar, water, kinako, cinnamon

Taken from cookpad.com/us/recipes/167651-japanese-confectionery-in-the-microwave-yatsuhashi (may not work)

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