Yubeshi (Japanese Walnut Mochi Confection)
Ingredients
- Cornstarch or potato starch, as needed
- 80 g kurozato (Japanese black sugar)
- ½ tablespoon soy sauce
- 200 ml water
- 120 g sweet glutinous rice flour (shiratama-ko)
- 50 g walnuts, coarsely chopped
Ingredients for 3 servings (460 g) · the original recipe
Method
- 1
Generously dust a cookie sheet with cornstarch.
- 2
Combine the sugar, soy sauce, and water in a saucepan. Simmer until the sugar fully dissolves, stirring so as not to burn.
Stovetop - 3
Add the rice flour, and stir well to form a cohesive dough.
- 4
Transfer the dough to a microwave-safe container. Heat it in the microwave for 30–40 seconds, then take it out and mix well. Repeat this process until it is thoroughly brown.
Microwave - 5
Mix the walnuts into the dough.
- 6
Pat the dough evenly onto the prepared cookie sheet in a layer about 5 cm (2 in) thick. If it's too hot, let it cool a bit first.
- 7
Dust the top of the dough with additional starch. Let cool fully.
- 8
Cut the confection into pieces.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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