Nama Yatsuhashi
Ingredients
The dough
-
20
g
Shiratamako
-
30
g
Joshinko
-
1
g
Cinnamon
-
25
g
Sugar
-
120
ml
Water
The coating and filling
-
ΒΌ
cup
Kinako soybean flour
-
40
g
Anko sweet azuki bean paste
Instructions
- Mix Shiratamako with half of the water gradually while stirring.
- Add the rest of the water and combine well.
- Mix in Joshinko, sugar, and cinnamon until you achieve a thick batter consistency.
- Cover the bowl and microwave for about 1 minute 30 seconds.
- Check the dough and stir until smooth, then microwave for an additional 30 seconds.
- Dust a work surface with kinako and transfer the dough, rolling it out thinly.
- Cut the rolled dough into squares and place a small amount of anko on each square.
- Fold the dough over to form a triangle shape.
Nutrition Facts (estimated)
Servings
4
Calories
128
Total fat
2g
Total carbohydrates
25g
Total protein
4g
Sodium
2mg
Cholesterol
0mg
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