Cinnamon Mochi Triangles (Yatsuhashi)


When my sister’s friend visited from Japan, he brought a box of delicious mochi triangles filled with red bean and matcha green tea paste.  I just had to make them myself, with a few modifications for my friends with food allergies.  The combination of mochi and vanilla pudding filling (to avoid beans) creates an intriguing flavor.  You can probably use pastry cream or ice cream too.

The shiratamako and joshinko flours are unusual, but you can find them in a Japanese grocery store.  Otherwise, just use mochiko flour, although the original recipe warns that the texture will be different.

Original recipe


Cinnamon Mochi Triangles (Yatsuhashi)
Adapted from Just One Cookbook

Yield: 8-10 mochi triangles

  • Scant ¼ cup (30 g) shiratamako OR mochiko flour
  • ¼ cup + 1 teaspoon water
  • ¼ cup + 1 teaspoon (60 g) sugar
  • ¼ cup + 2 teaspoons (50 g) joshinko rice flour OR more mochiko if you can’t find joshinko
  • 4 teaspoons ground cinnamon
  • ⅔ cup (150 g) red bean paste (anko) OR a package of cook and serve vanilla pudding
  • Soybean powder (kinako) OR rice flour, for dusting work surface


  1. If using vanilla pudding for the filling, prepare this now, following directions on the package.
  2. In a microwave-safe bowl, combine shiratamako and water.  The shiratamako looks very coarse, but the lumps dissolve will quickly.
  3. Whisk until there are no more lumps of flour.
  4. With a spatula, mix in sugar and joshinko, until the mixture is smooth and you can see the bottom of the bowl for a second when you draw a line.  If necessary, add a little more water.
  5. To cook the mochi mixture, you can use a microwave or steam it on the stove.

    To microwave it, cover bowl loosely with plastic wrap, adjust microwave power to about 700W, and microwave for 1.5 minutes.  Stir mixture with a wet spatula, cover again, and microwave for another 1-1.5 minutes, until the mixture is thick and sticky.

    To steam the mochi mixture on the stove, put a steamer rack in a large pot, fill the bottom of the pot with water, and bring to a boil.  Place bowl on steamer rack, making sure that the water won’t flood into the bowl.  Wrap the pot lid with a kitchen towel so that condensation won’t drop into the mixture, cover pot, and steam for 12-15 minutes, until the mixture is thick and sticky.

  6. Dust a work surface with soybean powder OR rice flour.
  7. Flatten the dough somewhat, sprinkle with cinnamon, and knead it in.
  8. With a rolling pin, roll the dough into a thin, roughly rectangular sheet and cut out 3″ x 3″ squares.  They will look like wonton wrappers.
  9. Knead and roll out the dough scraps to cut more squares.
  10. Place a heaping teaspoon of filling in the center of each square and fold in half diagonally.
  11. Pinch edges together gently, wetting them with water to seal if necessary.
  12. Store at room temperature for up to 1 day.  (Putting them in the refrigerator will make the mochi hard.)




Banana Chocolate Chip Muffins


These are my favorite banana muffins!  You can leave out the chocolate chips if you prefer so they’re healthier.  I think they taste pretty similar whether they’re gluten free or not.  Also, they’re the perfect thing to make when your bananas are starting to grow brown spots.

The original recipe is here:
Original recipe

Banana Chocolate Chip Muffins
Adapted from

Makes 12 muffins

1 1/2 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 large, ripe bananas
3/4 cup sugar
1 egg
1/3 cup butter, melted
1/2 cup chocolate chips (optional)

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in baking powder, baking soda, and salt.
  5. Stir in flour.
  6. Stir in chocolate chips, if desired.
  7. Scoop into muffin pans and bake for 27 minutes if gluten free OR 25 minutes if not.