Yatsuhashi Mochi Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Yatsuhashi Mochi Also known as Kyōto meibutsu yaki yatsuhashi.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Kyōto meibutsu yaki yatsuhashi
Yatsuhashi is a typical Japanese dish consisting of a mochi cake baked with cinnamon. With a soft texture and sweet taste, this dish is one of the most popular desserts in Japan and has won more and more fans around the world.
The basis of Yatsuhashi is mochi, a type of pasta made of glutinous rice that is very common in Japanese cuisine. This mass is molded in the form of cakes and, in the case of Yatsuhashi, it is filled with cinnamon and baked in the oven, resulting in a hot and irresistible dessert.
In addition to its unique taste and soft texture, Yatsuhashi is also known for its versatility. It can be served both hot and cold, and it is common to find variations of this dish, such as Yatsuhashi frozen with ice cream or Yatsuhashi with fruit fillings.
In Japan, Yatsuhashi is a dessert traditionally eaten during the Gion Matsuri festival, held in July.
In addition to being a delight for the taste, Yatsuhashi is also considered a healthy food. Mochi is a source of complex carbohydrates and has a low fat content, being a lighter and balanced dessert option.
If you are a fan of Japanese cuisine or are looking for new gastronomic experiences, don’t forget to try Yatsuhashi. This dish will conquer your heart and taste with its combination of unique flavors and cultural tradition.
Origin and history of Yatsuhashi Mochi
Yatsuhashi is a traditional Japanese dish made with baked mochi and cinnamon. It originates in the city of Kyoto, Japan, and its history dates back to the 17th century.
It is believed that Yatsuhashi was created by a Kyoto merchant named Tokichi Yatsuhashi. He discovered that mochi rice flour, combined with cinnamon and sugar, resulted in a delicious taste and soft texture. He began selling these sweets in his store and soon became very popular among local residents and Kyoto visitors.
Yatsuhashi was originally called "Otabe" and was made only with mochi, cinnamon and sugar. Over time, new flavors and variations were added, such as red bean fillings and matcha.
Today, Yatsuhashi is sold all over Japan and is considered a traditional and popular candy. It is also often offered as a gift to visitors to Kyoto as a symbol of the city's culture and tradition.
About the recipe
- Name of the plate: Yatsuhashi Mochi
- Name of the dish in English: Yatsuhashi baked cinnamon mochi
- Name of the plate in Japanese: 京都名物焼き八ツ橋
- Name of the Romanian dish: Kyōto meibutsu yaki yatsuhashi
Information about preparation
- Time to prepare: 30 minutes
- Time of Cooking: 20 minutes
- Difficulty: MEDIUM
- It suits: 2-3 people
- Occasions:
Ingredients – Ingredients
Check out the necessary and optional ingredients Yatsuhashi MochiIt makes sense to improvise
- 30g of Shiratamako rice flour
- 50g of Joshinko rice flour
- 60g of granulated sugar
- 3 teaspoons of cinnamon powder
- 65ml of water
- 1 tablespoon of potato starch Katakuriko
- 1 tablespoon of melted butter (optional)
- 1 cup of vanilla extract (optional)
- 1 cup of salt (optional)
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Yatsuhashi Mochi. Follow the instructions below in the preparation mode or step by step.
Step by step to prepare the delicious Yatsuhashi baked with a touch of cinnamon:
Prepare the mochi:
In a special microwave container, mix 30g of Shiratamako with 65 ml of water and mix well with a blender until a homogeneous consistency is obtained.
Add sugar and flour to the mixture:
Add 60g of sugar and 50g of Joshinko flour to the mixture and mix well with a spatula or spoon until everything is mixed and the pasta has a solid consistency.
Warm up the mochi:
Cover the container with a plastic film and bring it to the microwave for 2-3 minutes at high power to a 700 W microwave mix with the spatula and heat for another 1 to 1 1⁄2 minute until the mass is thick and sticky, forming a ball.
Spray potato starch and cinnamon:
Spread one tablespoon of katakuriko potato starch on a clean surface and spray a little cinnamon powder.
Open the mass in a fine rectangle:
With a bulk roll, open the bulk in a thin rectangle, adding more katakuriko potato starch if necessary to prevent the bulk from grinding.
Cut in fine strips:
With the help of potato starch, cut the pasta into thin strips of about 1.5-2 cm width and 5-6 cm length. Place the strips in a shape coated with butter paper.
Eggs for 15-20 minutes:
Bring in the preheated oven at 150°C for 15-20 minutes, until the strips are crouchy and golden.
Let it cool and serve:
Remove from the oven and let it cool. Serve Yatsuhashi baked with cinnamon and enjoy this delight! If you want to store, keep it in a closed container for up to 3 days.
