Easy Yatsuhashi Sweets Made with Dango Flour
I was wondering if I could make something out of leftover dango flour.
Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-
Easy Yatsuhashi Sweets Made with Dango Flour
I was wondering if I could make something out of leftover dango flour.
Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-
Cooking Instructions
- 1
These are the only ingredients you need to prepare!
- 2
Start by mixing the ○ ingredients. Then mix the ◎ ingredients. Mixing them first will prevent lumps!
- 3
Add lukewarm water to the ○ ingredients and mix well. Cover with plastic wrap and microwave for 3 minutes (for a 500 watt microwave). Then mix gently and microwave for 3 more minutes.
- 4
If you're using a 600 watt microwave, cook for 2 minutes, mix, and return to the microwave for 1 minute and 40 seconds. The picture shows the mixture after microwaving the first time and then mixing.
- 5
When it's translucent like the picture, it's done. If it needs a little longer, microwave for 10 second intervals and watch carefully!
- 6
Take a large piece of plastic wrap and put some of the ◎ mixture. Then place the dough on top and sprinkle on the rest of the ◎ mixture.
- 7
Roll out into a thin dough. Try to roll it flat into a square, so you won't waste dough. (But somehow I always end up making a rectangle..)
- 8
Cut into squares. Rectangles are okay too. I recommend using a pizza cutter for this step!
- 9
Cut off a corner of the bag of anko (sweet bean paste) and squeeze out anko. If you make a pretty large incision in the bag, the anko will come out like in the picture, and the yatsuhashi will look nice when you fold it.
- 10
If the dough pieces were too long when you cut them, you can stretch with your hands to make them more square.
- 11
You can get all the ingredients at a supermarket, so it only costs about 100 yen to make this recipe.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Mitarashi Dango (Sweet Rice Dumplings) made with Tofu and Rice Flour Mitarashi Dango (Sweet Rice Dumplings) made with Tofu and Rice Flour
I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine
-
A Taste of Olden Times: Denpun Dango (Starch Sweets) A Taste of Olden Times: Denpun Dango (Starch Sweets)
This is the nostalgic taste of denpun dango. The neighborhood grannies and aunties made these a lot. These were the sweets I had when I was a kid. They are soft and chewy, and lightly sweetened.If you dump all the hot water at once, the denpun will harden, so add a little at a time like you would when mixing katakuriko with water. The dough will feel stiff when you're working in the hot water, but if you can work in this amount of hot water, they should turn out fine. Recipe by Maimama -
Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi) Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi)
These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan -
Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings
I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu -
Japanese Confectionery in the Microwave: Yatsuhashi Japanese Confectionery in the Microwave: Yatsuhashi
My kid was making a fuss about eating anko, so I made this. I just so happened to have shiratamako I had used to make bread with, leftover mochiko from making mochi for New Years, leftover cinnamon from baking apple pie, and some poor Kinako leftover from making Kinako dango, so I tried making yatsuhashi this time. My in-laws said that I wouldn't get caught even if I tried to pass it off as a souvenir. She was really surprised when I told her that I made these in the microwave.I didn't have joshinko, so I used mochiko, but it is better to use joshinko if you have it. I think this is a Japanese snack you can enjoy making with kids since there aren't really any hard steps. But be careful about burns when making this with kids. For the amount will change depending on how it is cut. Recipe by chikappe -
Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango
I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi -
Adzuki and Kinako Soy Powder Dango with Okara Adzuki and Kinako Soy Powder Dango with Okara
I like user "Hitohitonomoto's" "Gooey One Bite Snack with Okara"and they are easy to make and tasty. I like it so much so I make them everyday. I also like user "Meifan's" "Gooey Sweet Snacks with Okara, Adzuki, and Green Tea"This is tasty too.After trying these recipes, I made my own Japanese-style dessert recipe.With these ingredients you will make about 10 that's 2 cm in diameter and 1 cm thick. The freshly made ones are very fluffy and after they cool in the fridge, they are moist and tasty. You can keep in the freezer. Personally I like to eat frozen ones. Recipe by Aohato -
Soft and Chewy Dango With Only Tofu and Flour Soft and Chewy Dango With Only Tofu and Flour
My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun -
Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings) Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings)
I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO -
Easy but Authentic: Fresh Yatsuhashi (a Delicacy of Kyoto) Easy but Authentic: Fresh Yatsuhashi (a Delicacy of Kyoto)
I made this recipe because I had a craving for homemade yatsuhashi.It's a race against time to get the warm dough rolled out! The trick is to work quickly. For 6-8 pieces. Recipe by decocookie -
Smooth and Delicious Chewy Dango Smooth and Delicious Chewy Dango
Before when I made Mitarashi rice dumplings with just dangoko, something was missing. I wondered how it would turn out by adding shiratamako.For those of you that want this to be super chewy, add more shiratamako. When browning them in a frying pan, they stick to the pan easily, but by adding in rice dumpling flour, they won't stick as much. Recipe by Popotankobu -
Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour
I love Yatsuhashi so I wanted to make Yatsuhashi-style cookies.TL Note: Yatsuhashi is a famous confection from Kyoto. When baked, it has a texture similar to senbei (rice crackers). When just steamed, it's usually wrapped around sweet red bean paste. They are usually given as a souvenir.All you have to do is mix together the dough.These cookies have a great texture. You might even find them too crunchy if you spread them out too thinly. Recipe by Gakkoiburi
More Recipes
- Chicken Curry Vegetable Soup
- Pork and Atsu-age Stir-Fry in Oyster Sauce
- Chicken Meatballs with Creamy Mustard Sauce
- Teriyaki Pork Green Onion and Shiso Leaf Rolls
- Easy Strawberry Daifuku to Make with Kids
- Pan-seared Chicken Breast
- Matt's Meatloaf
- Chicken 'nachos' salad
- Chicken Supreme Pizza
- Chilli chicken pasta with garlic, olives and capers
Comments