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Uirou

Japanese traditional sweet mochi dessert
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Prep Time 20 minutes
Cook Time 31 minutes
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.