Easy Japanese Yaki Wagashi (日式烧果子) recipe makes traditional baked cookie pastry with only seven essential ingredients. It’s sweet, savory, and incredibly delicious with Japanese mayonnaise infused pork floss filling.
What Is Japanese Yaki Wagashi?
Yaki Wagashi is one of the traditional baked desserts in Japan made simply from condensed milk, egg yolk, flour, and baking powder. It has a sweet cookie-likely crust and is stuffed with various fillings, such as red bean paste, or pork floss.
Japanese Yaki wagashi is famous for its cute and delicate appearance, which makes a great gift for friends and family during special occasions. In this recipe, you will learn the easiest way to make Yaki Wagashi without too many ingredients and step-by-step processes.
Ingredients For Japanese Yaki Wagashi
Yaki wagashi dough calls for only four essential ingredients.
- Condensed Milk
- Egg Yolk
- All-Purpose Flour
- Baking Powder
- Matcha Powder (optional)
Yaki wagashi pork floss filling is prepared from two ingredients, Japanese mayonnaise Kewpie and pork floss. You may also use the store-bought (or homemade) red bean paste as a filling substitute.
How To Make Japanese Yaki Wagashi?
First, prepare the cookie dough by combining condensed milk, egg yolk, all-purpose flour and baking powder in a bowl. Mix well and knead into a dough.
Next, divide the dough. Add match powder to a small portion (matcha flavored) dough. Wrap both doughs with plastic wrap and rest in the refrigerator for 30 minutes.
To make the pork floss filling, simply add mayonnaise into the pork floss and mix well. Divide the filling into nine equal portions and roll into balls. And set aside.
Shape. Remove the dough from the refrigerator. Divide the original dough into 9 equal pieces and round each into balls. Cover and set aside. Flatten the green dough with a rolling pin, and cut the dough into 9 small leaf shape pieces with a cookie cutter. Set aside.
Assemble. Flaten each original dough with your palm and place a pork floss filling on the center. Wrap the filling and pinch it to seal. Pinch the top of the dough to form two small ears. Brush the top of the dough with water and stick the leaf on top. (Repeat the same methods until all the doughs are used).
Bake. Preheat the oven to 320°F (160°C). Place each shaped dough on a baking pan lined with parchment paper. Bake for 16 minutes or until the top is lightly browned. Remove from the oven and let cool down before serving.
- To make a cookie likely crust, use all-purpose flour or cake flour for the best result.
- Rest the dough in the refrigerator for 30 minutes before shaping.
- Cool down the pastry completely before serving.
The pastry can last 7 to 10 days on the kitchen counter.
Store the pastry in an airtight plastic bag or container when it’s cooled completely. You may either leave it on the kitchen counter or refrigerate it.
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How Do You Like This Recipe?
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- 5 tablespoons (100 g) Condensed Milk
- 1 Egg Yolk
- 1 cup (120 g) All-Purpose Flour
- 1/2 teaspoon (2 g) Baking Powder
- 1/2 teaspoon Matcha Powder
Pork Floss Filling
- 2 cups (60 g) Pork Floss
- 1 1/2 tablespoons (50 g) Japanese Mayonnaise Kewpie
- Combine condensed milk and egg yolk in a bowl, whisk well.
- Sift all-purpose flour and baking powder into the egg yolk mixture, keep mixing until a dough forms with a spatula.
- Take 15 g of the dough and add matcha powder, knead the dough until the color blends in evenly.
- Wrap both doughs with plastic wrap and let rest for 30 minutes in the refrigerator.
- Meanwhile, prepare the pork floss filling by combing pork floss and Japanese mayonnaise in a bowl. Divide the filling into 9 equal pieces and roll each into a ball. Set aside.
- Remove the dough from the refrigerator. Divide the original dough into 9 equal pieces and round each into balls. Set aside. Flatten the green dough with a rolling pin, and cut the dough into 9 small leaf shape pieces with a cookie cutter. Set aside.
- Preheat the oven to 320°F (160°C).
- Assemble the pastry. Flaten the dough with your palm and place a pork floss filling on the center. Wrap the filling and pinch it to seal. Pinch the top of the dough to make two small ears. Brush the top of the dough with water and stick the leaf on top. (Repeat the same methods until all the doughs are used).
- Place each shaped dough on a baking pan lined with parchment paper. Bake for 16 minutes or until the top is lightly browned.
- Remove from the oven, and transfer to a cool rack. Enjoy.
Amount Per Serving: Calories: 138Total Fat: 5.8gSaturated Fat: 2gCholesterol: 36mgSodium: 113mgCarbohydrates: 16.9gFiber: 0.7gSugar: 6.2gProtein: 4.3g