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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