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 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