📝 About This Recipe
Uiro is a traditional Japanese steamed cake known for its uniquely chewy, 'mochi-mochi' texture and subtle sweetness. Originating in the Edo period, this wagashi is crafted from a precise blend of rice flours, offering a lighter and more refined bite than standard mochi. This recipe features two classic layers—earthy ceremonial matcha and delicate floral sakura—creating a visual and sensory masterpiece that captures the essence of Japanese tea culture.
🥗 Ingredients
The Flour Base
- 150 grams Joshinko (Non-glutinous rice flour) (provides the structure)
- 50 grams Shiratamako (Glutinous rice flour) (provides the signature chewiness)
- 120 grams Sugar (Granulated or Caster) (adjust slightly for desired sweetness)
- 400 ml Warm Water (divided into two equal parts)
Flavorings and Color
- 2 teaspoons Ceremonial Grade Matcha Powder (sifted to avoid lumps)
- 8-10 pieces Pickled Sakura Blossoms (soaked in water to descale salt)
- 1 drop Beet Juice or Red Food Coloring (for a soft pink hue)
- 1 pinch Salt (to enhance the flavors)
For Finishing
- 1 teaspoon Vegetable Oil (for greasing the mold)
- 1 tablespoon Potato Starch (Katakuriko) (for dusting the knife)
👨🍳 Instructions
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1
Begin by prepping your equipment: lightly grease a heat-proof rectangular glass or silicone mold (approx. 7x4 inches) with a neutral vegetable oil. Prepare your steamer by bringing water to a steady boil.
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2
In a large mixing bowl, whisk together the Joshinko, Shiratamako, and sugar until thoroughly combined and free of large clumps.
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3
Slowly pour 200ml of the warm water into the flour mixture while whisking constantly. Continue until the batter is completely smooth and resembles a thick cream.
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4
Divide the base batter equally into two separate bowls. Each bowl should contain roughly half of the mixture.
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5
In the first bowl, add the sifted matcha powder. Whisk vigorously until the green color is vibrant and uniform, ensuring no green specks remain.
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6
In the second bowl, add the remaining 200ml of water (which will make this layer slightly softer), a pinch of salt, and a single drop of pink coloring to achieve a delicate cherry blossom tint.
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7
Strain the matcha batter through a fine-mesh sieve into the prepared mold. This step is crucial for achieving the signature silky-smooth 'Uiro' mouthfeel.
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8
Place the mold into the steamer. Cover the steamer lid with a kitchen towel to prevent condensation from dripping onto the cake, and steam over medium heat for 20 minutes.
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9
While the first layer steams, pat the soaked sakura blossoms dry with a paper towel.
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10
After 20 minutes, carefully open the steamer. The matcha layer should be mostly set but still slightly tacky on top. Gently pour the pink batter over the matcha layer through a sieve.
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11
Arrange the dried sakura blossoms on top of the pink batter in an aesthetic pattern. Cover and steam for an additional 25-30 minutes.
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12
Test for doneness by inserting a wooden skewer; it should come out clean or with just a tiny bit of translucent batter. Remove from the steamer and let it cool completely at room temperature.
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13
Once cooled, wrap the mold in plastic wrap and refrigerate for 1-2 hours to firm up. Do not leave it overnight in the fridge as the rice flour can become too hard.
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14
To unmold, run a wet thin spatula around the edges. Turn it out onto a cutting board dusted lightly with potato starch. Use a wet or lightly oiled knife to slice into rectangular blocks.
💡 Chef's Tips
Always strain your batter through a fine-mesh sieve to ensure there are no lumps for that professional, silky finish. Don't skip the kitchen towel over the steamer lid; water droplets falling on the surface will cause unsightly pits and bubbles. If the Uiro is too sticky to cut, wipe your knife with a damp cloth between every single slice. For a different flavor, you can substitute the matcha with cocoa powder or the pink layer with brown sugar (Kurozato) for a rich, molasses-like taste. Store leftovers at room temperature for up to 2 days; if it hardens, a quick 10-second zap in the microwave will restore the chewiness.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled alongside a steaming cup of hot Sencha or Genmaicha tea. Pair with a small dollop of Tsubuan (sweet chunky red bean paste) on the side for added texture. For a summer treat, serve alongside fresh slices of white peach or melon. Present on a dark ceramic plate or a wooden tray to make the vibrant green and pink layers pop visually. Enjoy as a '3 PM snack' (Oyatsu), which is the traditional time for tea and sweets in Japan.