How to make UIROU | Japanese Traditional Wagashi Sweet Rice Cake

Uirou is a traditional Japanese dessert, simply made with rice flour.

It’s not stretchy like an authentic mochi but has a bouncy and chewy texture.

Today I make two layered Uirou to make it tasty and special.

It looks just like Youkan, because the traditional Wagashi often comes in a bar shape.

But the texture t is totally different.

Once in a while, I crave for the texture and the gentle sweetness of Uirou.

Uirou

Japanese traditional sweet mochi dessert

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Prep Time 20 minutes mins

Cook Time 31 minutes mins

Servings: 2 cakes

Course: Dessert

Cuisine: Japanese

Ingredients Equipment Method

Ingredients

  

White UIROU (bottom layer)

• 160 g Warabi-mochiko
• 80 g rice flour (regular rice flour)
• 200 g white sugar
• 480 ml water

【Anko UIROU】top layer

• 160 g rice flour (regular rice flour)
• 40 g potato starch (or corn starch)
• 120 g white sugar
• 520 ml water
• 300 g Anko (tsubu- an)

Equipment

• Steamer, 2 15cm square mold, bowl, pan

Method

 

preparation

1. Line parchment paper in the mold.

   Set the mold in bamboo steamer.

White UIROU (bottom layer)

1. Pour water to Warabi-mochiko and dissolve well.

   Warabi-mochiko comes in small blocks so you want to make sure to dissolve well.
2. Add sugar and rice flour to Warabi mochi mixture and dissolve well.
3. Transfer to a pot and cook on medium-low heat constantly stirring.
4. Turn the heat to low when it starts curdling.

   Cook until thicken.
5. Pour into prepared mold, steam for 20 mins.

【Anko UIROU】top layer

1. Pour water to Warabi-mochiko and dissolve well.
2. Mix all the ingredients except Anko well, transfer to a pot.
3. Add Anko and start cooking on medium-low heat. Stirring constantly.
4. Turn the heat to low when it starts curdling.

   Cook until thicken.
5. Pour over the bottom layer, steam for 15 mins.
6. Let them cool to room temperature and cut into desired size.