📝 About This Recipe
Uirō is a classic Japanese steamed cake known for its subtly sweet flavor and a uniquely chewy, 'mochi-mochi' texture that falls somewhere between jelly and fudge. Originating in the Muromachi period, this refined Wagashi is traditionally made from rice flour and sugar, offering a clean palate that pairs exquisitely with bitter green tea. This version features a beautiful dual-layered presentation of earthy Matcha and delicate Sakura, making it as visually stunning as it is delicious.
🥗 Ingredients
The Base Flour Mixture
- 100 grams Joshinko (Non-glutinous rice flour) (provides the structure)
- 25 grams Shiratamako (Glutinous rice flour) (essential for the chewy texture)
- 80 grams Sugar (Granulated or Caster) (adjust slightly for desired sweetness)
- 250 ml Warm Water (divided for the two flavors)
Flavoring and Color
- 1 teaspoon Matcha Powder (Ceremonial grade) (sifted to avoid lumps)
- 4-6 pieces Pickled Sakura Blossoms (soaked in water to descale salt)
- 1 drop Beet Juice or Pink Food Coloring (optional, for the pink layer)
Equipment & Preparation
- 1 teaspoon Vegetable Oil (for greasing the mold)
- 50 grams Koshi-an (Smooth Red Bean Paste) (optional filling for a third layer)
👨🍳 Instructions
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1
Prepare your steamer by filling it with water and bringing it to a steady boil. Line a rectangular heat-proof container (approx. 12x15cm) with parchment paper or lightly grease the sides with a neutral vegetable oil.
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2
In a medium mixing bowl, whisk together the Joshinko, Shiratamako, and sugar until well combined and any large lumps of Shiratamako are broken down.
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3
Slowly pour half of the warm water (125ml) into the flour mixture while whisking constantly. Continue until the batter is smooth and resembles the consistency of heavy cream.
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4
Divide the batter into two equal portions in separate bowls. One will be the Matcha layer and the other will be the Sakura layer.
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5
In a small cup, mix the sifted Matcha powder with a tablespoon of the batter to create a smooth paste, then stir this paste back into one of the batter bowls until the color is uniform.
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6
To the second bowl of batter, add a tiny drop of pink coloring or beet juice to achieve a soft pastel pink hue. If using chopped sakura petals, fold them in now.
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7
Pour the Matcha (green) batter into the prepared mold. Strain it through a fine-mesh sieve as you pour to ensure there are absolutely no lumps.
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8
Place the mold into the steamer. Cover the lid of the steamer with a kitchen towel before closing to prevent condensation from dripping onto the surface of the cake.
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9
Steam the first layer over medium heat for about 15 minutes, or until the surface has set enough to support the second layer.
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10
Carefully pour the pink batter over the set Matcha layer, again using a sieve for smoothness. Arrange the soaked and dried Sakura blossoms gently on top for decoration.
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11
Steam the entire cake for an additional 25-30 minutes. The Uirō is done when it looks translucent and a skewer inserted comes out clean (though it will still be sticky).
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12
Remove the mold from the steamer and let it cool completely at room temperature. Do not refrigerate yet, as this can make the rice flour turn hard and crumbly.
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13
Once cooled, run a wet knife around the edges and invert the mold to remove the Uirō. Use a wet knife to slice it into elegant rectangular blocks, cleaning and re-wetting the knife between every cut.
💡 Chef's Tips
Always use a wet knife to slice Uirō; the moisture prevents the sticky starch from tearing and ensures a clean, professional edge. If you prefer a softer texture, increase the ratio of Shiratamako; for a firmer, more traditional Nagoya-style bite, stick to the Joshinko-heavy ratio. Avoid refrigerating Uirō for long periods; it is best enjoyed on the day it is made or within 24 hours at room temperature to maintain its signature bounce. When steaming, ensure the water level doesn't drop too low; keep a kettle of boiling water nearby to top up the steamer if necessary.
🍽️ Serving Suggestions
Serve with a bowl of hot, frothy Matcha (ceremonial grade green tea) to balance the sweetness. Pair with a chilled glass of Mugicha (roasted barley tea) during the summer months for a refreshing contrast. Display on a dark ceramic plate or a traditional lacquerware tray to make the colors of the cake pop. Add a small dollop of whipped cream or a few fresh seasonal berries on the side for a modern fusion twist.