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Yatsuhashi Baked Cinnamon Mochi

Yatsuhashi Baked Cinnamon Mochi

  • Recipe parson20160119 26781 hqf99x Serves 2-3
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Bring the iconic taste of Kyoto to your home with these delectable Yatsuhashi baked cinnamon mochi. One of the best known 'meibutsu', or famous regional products of Kyoto, these baked treats are made by rolling cinnamon-infused mochi rice dough and baking to a crispy perfection. The ideal sweet treat to enjoy with a cup of green tea.


30g shiratamako rice flour
65ml water
60g granulated sugar
50g joshinko rice flour
3 tsp cinnamon powder
1 tbsp katakuriko potato starch, to dust

How To Prepare

  1. In a microwave-safe bowl, combine the shiratamako and the water. Using a whisk, combine until smooth.
  2. Add the sugar and joshinko to the mixture. Stir well until evenly combined with a spatula or spoon. When the right consistency is reached, you should be able to draw a clean line with the spatula or spoon in the dough and see the bottom of the bowl.
  3. Cover the bowl with some cling film. Microwave the dough for 2-3 min on high for a 700W microwave. Mix with the spatula, and then microwave for a further 1 to 1 ½ min, until the dough is thick and sticky and starts to stay together in a ball.
  4. Dust a clean working surface with the katakuriko to prevent sticking. Place the dough on the katakuriko, and then sprinkle on the cinnamon powder. Knead the powder into the dough until evenly distributed.
  5. Roll the dough out into a thin rectangle using a rolling pin. Use more katakuriko as necessary if the dough starts to stick to the rolling pin.
  6. When the dough has been rolled, cut into thin strips about 1.5-2cm in width, by 5-6cm in length. Place the strips onto a baking sheet lined with some baking paper.
  7. Bake for 15-20min at 150°C until crisp. Remove from the oven and allow to cool.
  8. Enjoy when fully cooled. Store in an airtight container for up to 3 days.

Ingredients20160119 26781 1qjvetq