How to make UIROU | Japanese Traditional Wagashi Sweet Rice Cake (EP292)

sweet red bean paste

🥗Healthier: unsweetened bean puree

💰Cheaper: cooked lentils

Unsweetened bean puree reduces sugar content while maintaining texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

matcha powder

🥗Healthier: green tea powder

💰Cheaper: regular tea leaves

Green tea powder provides a similar flavor with less cost.

food coloring

🥗Healthier: natural fruit juices

💰Cheaper: none

Natural fruit juices add color without artificial additives.

Prepare two 15cm square molds for layering.

For the bottom layer (White UIROU), mix 160g Warabi-mochiko, 80g rice flour, 200g white sugar, and 480ml water until smooth.

Pour the mixture into one of the molds and smooth the top.

For the top layer (Anko UIROU), mix 160g rice flour, 40g potato starch, 120g white sugar, and 520ml water until smooth.

Pour the mixture into the second mold and smooth the top.

Steam both layers until set and firm to touch.

Remove from the steamer and let cool slightly.

Cut into squares or desired shapes and fill some pieces with 300g Anko (tsubu-an) if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens