Uiro is one of the easiest traditional Japanese sweets to make. It has a subtly sweet and glutinous texture, making it suitable not only as a dessert but also as a snack.
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What is Uiro?
Uiro is a traditional Japanese sweet that is rectangular-shaped and mainly made from flour (or starch) and sugar. It has a moderately sweet taste and a glutinous texture, making it a suitable choice even for those who don't prefer overly sweet desserts.
Since it requires few ingredients and is easy to make, it is also the perfect option for those who have never tried making sweets before. By adding an extra ingredient, you can create colorful variations with different flavors as well.
Differences in texture
Uiro is enjoyed throughout Japan, but its texture varies significantly depending on the region due to the different types of flour or starch used. For example, in Aichi Prefecture, rice flour is commonly used, while in Mie, wheat flour is preferred, and in Yamaguchi, bracken starch is typically used. The differences in texture result from the choice of ingredients, as follows:
- Rice flour: It provides a soft and glutinous texture.
- Wheat flour: It offers a slightly firmer and less glutinous texture.
- Bracken starch: It gives a glutinous and jelly-like texture.
In Japan, the most famous type of uiro is made with rice flour in Nagoya, Aichi Prefecture. However, personally, I consider the one made with wheat flour in Ise, Mie Prefecture, to be the most delicious.
Therefore, I'm sharing a recipe using wheat flour here. By altering the type of ingredient used, you can also create uiro with a different texture.
Flavor variations
You can make plain uiro (white uiro) by following the recipe, but you can also create flavored uiro by substituting or adding ingredients. By replacing regular sugar with brown sugar, you can make brown uiro. Adding matcha powder allows you to create green uiro, while incorporating food coloring will result in pink uiro.
Additionally, it is also possible to include red beans or chestnuts. In recent years in Japan, new uiro flavors such as coffee and honey have also become popular.
Ingredients
- ⅖ cup (1.8 oz./50g) cake flour
- ¼ cup (1.8 oz./50g) sugar
- ⅗ cup (150ml) water
This is a plain uiro (white uiro) recipe, but you can also make green uiro with matcha flavor. In that case, add 1 tsp of matcha powder and reduce the amount of cake flour by 1 tsp for every 2 servings.
Step-by-step instructions
🕒 Total 1 hr 30 mins
Step 1
Combine cake flour and sugar in a bowl. (If you are adding matcha powder, incorporate it at this point.)
Step 2
Pour water into the bowl in several portions, mixing well each time.
Step 3
Strain the mixture into another bowl through a sieve and transfer it to a microwave-safe container.
Step 4
Lightly cover the container with plastic wrap and microwave it at 500W for 6 minutes (or at 600W for 5 minutes). After heating, let it cool, and then refrigerate for about 1 hour.
Step 5
Remove the solidified mixture from the container and cut it into bite-sized pieces using a wet knife.
To Store
You can store it at room temperature or in the refrigerator for up to 2 days.
Tips on how to make
- Thoroughly mix the flour, sugar, and water. Avoid the formation of lumps as much as possible, as they can result in a smoother mixture.
- Strain the mixture through a sieve to achieve an even and smooth texture. It may seem like an extra step, but it will make a significant difference in the final result.
- Microwave at 500W or 600W. If you opt for a high power setting, the mixture may expand and overflow from the container.
Recipe Card
Uiro (Japanese Traditional Steamed Cake)
Ingredients
- ⅖ cup (1.8 oz./50g) cake flour
- ¼ cup (1.8 oz./50g) sugar
- ⅗ cup (150ml) water
Instructions
- Combine cake flour and sugar in a bowl. (If you are adding matcha powder, incorporate it at this point.)
- Pour water into the bowl in several portions, mixing well each time.
- Strain the mixture into another bowl through a sieve and transfer it to a microwave-safe container.
- Lightly cover the container with plastic wrap and microwave it at 500W for 6 minutes (or at 600W for 5 minutes). After heating, let it cool, and then refrigerate for about 1 hour.
- Remove the solidified mixture from the container and cut it into bite-sized pieces using a wet knife.
Notes
- This is a plain uiro (white uiro) recipe, but you can also make green uiro with matcha flavor. In that case, add 1 tsp of matcha powder and reduce the amount of cake flour by 1 tsp for every 2 servings.
- You can store it at room temperature or in the refrigerator for up to 2 days.
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