Easy but Authentic: Fresh Yatsuhashi (a Delicacy of Kyoto)

• 20 grams Joyoko (or joshinko)
• 10 grams Shiratamako
• 20 grams Sugar
• 50 grams Tsubu-an
• 5 grams Kinako
• 5 grams Cinnamon
• 60 ml Water

1. In a microwave-safe bowl, combine the shiratamako and a little water and mix with your fingers.
2. When the shiratamako has completely blended, add the remaining water and mix with a spatula.
3. Add sugar and joyoko and mix well with a spatula.
4. Cover with plastic wrap and microwave for 1 minute.
5. Take it out of the microwave and stir with a wet spatula.
6. Microwave for another minute.
7. Stir again with a wet spatula.
8. Add the kinako and cinnamon, working it into the dough a little at a time.
9. Coat the working surface with cinnamon and kinako and roll out the dough in a downward motion.
10. When the dough is thin, cut into squares.
11. Place a dollop of red bean paste in the center of each square and gently seal each square into a triangle.

joyoko, shiratamako, sugar, kinako, cinnamon, water

Taken from cookpad.com/us/recipes/171601-easy-but-authentic-fresh-yatsuhashi-a-delicacy-of-kyoto (may not work)