Uirō

Uirō (Traditional Japanese Steamed Rice Cake)

Uirō is a classic Japanese confection made from rice flour and sugar, steamed until springy and chewy. Dating back centuries, it is often enjoyed with green tea and can be flavored with matcha or studded with sweet red bean paste.

Prep

15 min

Cook

30 min

Total

45 min

Serves

8 small squares

Difficulty

Easy

Recipe ingredients

• •120 g (1 cup) shiratamako (glutinous rice flour), or joshinko (non-glutinous rice flour) for a more traditional firm texture; a 1:1 mix is also common
• •120 g (⅔ cup) granulated sugar
• •240 ml (1 cup) water
• •5 g (1 tsp) matcha powder, optional, for flavor and color
• •20 g (1 tbsp) kinako (roasted soybean flour), optional, for dusting
• •120 g (¼ cup) anko (sweet red bean paste), optional, for filling or topping

Steps

1. 1 Line a square steamer-safe pan or dish (about 18 cm / 7 in) with parchment paper or lightly oil it. Prepare your steamer by filling a wok or pot with water and bringing it to a steady boil.
2. 2 In a mixing bowl, combine the shiratamako (and/or joshinko) with the sugar. Whisk together to break up any lumps.
3. 3 Gradually add the water to the flour-sugar mixture, whisking continuously to create a smooth, lump-free batter. If using matcha, whisk it in now. The consistency should be similar to heavy cream.
4. 4 Lightly oil a nonstick skillet or saucepan and pour the batter in. Cook over medium heat, stirring constantly with a wooden spoon or spatula, for about 5–8 minutes until the mixture thickens into a sticky, translucent paste. It will become quite hard to stir near the end — this is normal.
5. 5 Working quickly while still hot, transfer the paste to your prepared pan. Wet your hands or a spatula with water and press the paste evenly into the pan, smoothing the surface.
6. 6 If using anko, flatten the paste slightly and place spoonfuls of red bean paste across the top, pressing in gently.
7. 7 Steam over medium heat for 20–25 minutes. The uirō is done when it turns glossy and slightly translucent, and a toothpick inserted into the center comes out clean.
8. 8 Remove from the steamer and let cool completely to room temperature, about 1–2 hours. As it cools it will firm up into a chewy, mochi-like texture.
9. 9 Cut into small squares or rectangles with a lightly oiled knife. Dust with kinako if desired before serving with green tea.