八ツ橋やつはし
Yatsuhashi / Sweet Cookie or Soft Rice Cake with Cinnamon Flavor

YatsuhashiThis is one of the most famous souvenirs from Kyoto. The cookie dough is also served without baking, which is called 生八ツ橋なまやつはし (Nama/Raw Yatsuhashi). The bottom side of the photo is Nama Yatsuhashi with Sweet Bean Paste, which the cinnamon powder is used in instead of cinnamon oil. The baked sweet is usually made in the half-cylindrical shape as like こと (Koto /Japanese Harp), which is derived from the name of a master at playing Koto, 八橋検校やつはし けんぎょう (YATSUHASHI, Kengyou). There is another derivation that the shape means the wood board of the eight bridges (= Yatsu-Hashi) from an old tale. Cooking this sweet is easy. (Cooking time: about 30 minutes)

Ingredients (for 16 eaches of baked cookies or 8 eaches of raw rice cakes)
餅粉もちこ or 白玉粉しらたまこ
Mochi-ko or Shiratama-ko /Sweet Rice Flour
1 tbs.
上新粉じょうしんこ
Jou-Shinko /Rice Flour
3 tbs.
Suger4 tbs.
Cinnamon Powder1/2 ts.
黄名粉きなこ
Kina-ko /Roasted Soybean Flour (It is fine even without this.)
1/2 ts.
Water3 tbs.
片栗粉かたくりこ
Katakuri-ko /Potato Starch
suitable amount

Directions

  1. Set a steamer on heat to boil water up.
  2. Sieve and mix well Mochiko, Jou-Shinko, Sugar, Cinnamon powder and Kinako in a small bowl with a eggbeater. Add water bit by bit and mix well.
  3. SteamingPut the bowl into the steamer which the steam comes out well from. Cover with the lid and keep steaming for about 15 minutes.
  4. Squeeze a wet cotton cloth and fold it in four on a table. Pour the steamed dough from the bowl and fold the cloth in two to cover the dough. Roll it, uncover the cloth, and fold the dough in two. Repeat this process for about 10 times until the dough becomes smooth. Please beware against burning yourself by the hot dough or the steam.
  5. Spread potato starch on a kitchen board or a table and put the dough on it. Spread the powder again on the topside of the dough, and roll it in the shape of rectangular until the thickness reaches around 2 mm (1/12 inches). Cut it into 8 square sheets with about 7 cm (3 inches) in side, by using pie cutter or knife.

For Yatsuhashi, baked cookie

  1. Cut the square sheets in the direction #5 into halves, with about 3.5 cm (1 1/2 inches) in width. Brush the extra potato starch off from the surface of the sheets. Put them on a cookie baking tray with/without a parchment paper, and bake in a oven at 325 F-degrees (about 165 C-degrees) for about 15 minutes until the cookies turn to brown.
  2. Move the cookies on a metal mesh and leave until they cool down. If you would like to make them in half-cylindrical shape, push each of the hot cookies onto a rod with a dry cloth, and leave on the mesh to cool down.

For Nama Yatsuhashi, raw rice sheet

  1. Brush the extra potato starch off from the surface of the sheets in the direction #5, and serve. If you like An paste, put a teaspoon of 粒餡つぶあん (Tsubu-An) on the center of the sheet and fold it in two as triangle form.

Notes & Arrangements

Page Up
SEO [PR] Mtg @₦΍ Yi ^T[o[@SEO