Uirou
Japanese traditional sweet mochi dessert
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.