How to make UIROU | Japanese Traditional Wagashi Sweet Rice Cake

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
Prep Time 20 mins
Cook Time 31 mins
Course Dessert
Cuisine Japanese
Servings 2 cakes

Equipment

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

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)

Instructions
 

preparation

  • Line parchment paper in the mold.
    Set the mold in bamboo steamer.

White UIROU (bottom layer)

  • Pour water to Warabi-mochiko and dissolve well.
    Warabi-mochiko comes in small blocks so you want to make sure to dissolve well.
  • Add sugar and rice flour to Warabi mochi mixture and dissolve well.
  • Transfer to a pot and cook on medium-low heat constantly stirring.
  • Turn the heat to low when it starts curdling.
    Cook until thicken.
  • Pour into prepared mold, steam for 20 mins.

【Anko UIROU】top layer

  • Pour water to Warabi-mochiko and dissolve well.
  • Mix all the ingredients except Anko well, transfer to a pot.
  • Add Anko and start cooking on medium-low heat. Stirring constantly.
  • Turn the heat to low when it starts curdling.
    Cook until thicken.
  • Pour over the bottom layer, steam for 15 mins.
  • Let them cool to room temperature and cut into desired size.
Keyword japanese sweets, mochi, panko, Uirou, wagashi
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