I truly enjoy wagashi because it reflects the gentle, refined side of Japanese sweets. These traditional confections are known for their delicate appearance, subtle sweetness, and thoughtful preparation. When I tried wagashi in Japan, I was completely drawn in by how beautifully crafted each piece was. Paired with matcha, the flavors felt balanced and calming, and I honestly couldn’t stop myself from having more than a few. That experience stayed with me and inspired me to recreate wagashi at home.
Why You’ll Love This Recipe
I love this recipe because it feels simple yet special at the same time. I like that it uses only a few ingredients and doesn’t require baking. The sweetness is mild, which makes it perfect with tea, and the process itself feels relaxing. Shaping wagashi by hand allows me to slow down and enjoy the act of creating something both tasty and beautiful.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup glutinous rice flour
3/4 cup water
1/4 cup sugar
1 cup sweet red bean paste (anko)
2 tablespoons cornstarch or potato starch, for dusting
A few drops natural food coloring (optional)
Directions
I begin by mixing the glutinous rice flour, sugar, and water in a heatproof bowl until the mixture is smooth and lump-free. I then microwave the mixture for one minute, stir well, and repeat this process two to three times until the dough becomes sticky and slightly translucent.
Once it cools enough to handle, I dust my work surface with cornstarch and gently knead the dough until smooth. I divide the dough into 10 equal portions. I flatten each piece in my palm, add about 1 tablespoon of red bean paste in the center, and carefully wrap the dough around the filling, sealing it completely. I gently shape each piece with my hands and add light decorative touches if I feel creative.
Servings And Timing
I usually get about 10 wagashi pieces from this recipe.
Preparation takes around 20 minutes, and cooking time is about 10 minutes, so everything is ready in approximately 30 minutes.
Variations
I like to change the filling by using white bean paste instead of red bean paste for a milder flavor. Sometimes I mix a small amount of matcha powder into the dough for a subtle green tea taste. I also enjoy shaping the wagashi into seasonal designs, like flowers or simple rounds, depending on the occasion.
Storage/Reheating
I prefer eating wagashi on the same day they’re made, as the texture is best when fresh. If needed, I store them in an airtight container at room temperature for up to one day. I avoid reheating wagashi and let them come to room temperature before serving if they’ve been refrigerated.
FAQs
What Is Wagashi Made Of?
I usually make wagashi with glutinous rice flour, sugar, water, and a sweet bean filling.
Is Wagashi Very Sweet?
I find wagashi lightly sweet, which makes it enjoyable without feeling heavy.
Can I Make Wagashi Without Food Coloring?
Yes, I often leave it plain and still love how simple and elegant it looks.
Is Wagashi Served Warm Or Cold?
I prefer serving wagashi at room temperature so the texture stays soft.
What Drink Pairs Best With Wagashi?
I always enjoy wagashi with matcha or green tea because it balances the sweetness nicely.
Conclusion
I love wagashi because it combines simplicity, tradition, and artistry in one small sweet. Making it at home helps me appreciate the care behind each piece and brings back memories of enjoying it in Japan. Whenever I have the chance to make or buy wagashi, I always take it.
Traditional Japanese confections made from glutinous rice flour and sweet red bean paste. These delicate, mildly sweet treats are often shaped by hand and enjoyed with matcha or green tea.
Total Time:30 minutes
Yield:10 pieces
Ingredients
1 cup glutinous rice flour
3/4 cup water
1/4 cup sugar
1 cup sweet red bean paste (anko)
2 tablespoons cornstarch or potato starch (for dusting)
A few drops natural food coloring (optional)
Instructions
In a heatproof bowl, mix glutinous rice flour, sugar, and water until smooth.
Microwave the mixture for 1 minute. Stir well, then repeat 2–3 times until sticky and translucent.
Allow to cool slightly. Dust a surface with starch and knead dough gently until smooth.
Divide dough into 10 equal pieces. Flatten each piece and place 1 tablespoon of red bean paste in the center.
Wrap dough around filling and seal completely. Shape gently by hand. Decorate if desired.
Notes
Use white bean paste for a milder filling option.
Mix in matcha powder to the dough for a green tea variation.
Shape into seasonal designs such as flowers or leaves for festive presentation.
Best enjoyed fresh, as texture changes over time.
Do not refrigerate for long periods or reheat; serve at room temperature.
