How to make Kyoto’s most famous dessert, nama yatsuhashi, with your microwaveSoraNews24 -Japan News-Shiratamako (glutinous rice flour) (50 grams [1.8 ounces])
Joshinko (non-glutinous rice flour) (50 grams [1.8 ounces])
Sugar (60 grams [2.1 ounces])
Water (150 milliliters [5.1 ounces]) (or Ramune soda for "Ramune Yatsuhashi, alongside desired flavor oils, food coloring)
Cinnamon (2 teaspoons) optional
Kinako (roasted soybean powder) (3 tablespoons) or use fruit powder, blue butterfly pea powder, matcha powder, etc instead if desired
Tsubu-an (sweet red bean paste) (100 grams [3.5 ounces]) or use homemade Shiroan (white bean paste) in any color and flavor you want.
Read the directions in the article above. Enjoy.