Recipe: Appetizing 10-Minute Microwaved 'Uiro'

Kevin Alexander
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Recipe: Appetizing 10-Minute Microwaved 'Uiro'
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Recipe: Appetizing 10-Minute Microwaved 'Uiro' Delicious, fresh and tasty.

10-Minute Microwaved 'Uiro'. I've eaten so many kinds of uiro, but I love the one in Yamaguchi prefecture the most. Did you know the texture differs depending on the geographical location in Japan? I've eaten so many kinds of uiro, but I love the one in Yamaguchi prefecture the most.

Did you know the texture differs depending on the geographical location in Japan?

I've eaten so many kinds of uiro, but I love the one in Yamaguchi prefecture the most.

Did you know the texture differs depending on the geographical location in Japan?

You can have 10-Minute Microwaved 'Uiro' using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of 10-Minute Microwaved 'Uiro'

  1. Prepare 25 grams of Cake flour.

  2. It’s 25 grams of Warabi starch.

  3. Prepare 70 grams of Sugar.

  4. Prepare 150 ml of Water.

Here is how you cook that.

I wanted to eat a simple and easily-made jiggly Japanese dessert.

The uiro will be won't be as sweet with these measurements, but the green tea will be very fragrant.

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10-Minute Microwaved 'Uiro' step by step

  1. Place the cake flour, the warabi starch, and the sugar in a bowl. Add the water a little at time, and mix well so as not to leave lumps..

  2. Strain the mixture into the cake pan through a strainer, and cover with plastic wrap with a little space open at one side of the cake pan..

  3. Microwave at 600 W for 5.5 to 6 minutes. Remove from the microwave and unwrap. Then place the unwrapped plastic wrap back on top of the uiro and let cool..

  4. Once the uiro has cooled, chill in the fridge. When it has chilled completely, remove from the cake pan and cut. The uiro is ready to be served..

  5. The uiro is really soft just after heating, but it will be springy when chilled completely! You can feel how springy and textured it is when you shake it..

  6. You can substitute warabi starch with cake flour, but the taste and texture will be very different. So, I strongly recommend using warabi starch as well!.

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For dessert, indulge in uiro, a local version of Japan's mochi dessert.

Traditional Nagoyan uiro is flavored with matcha, red bean paste, chestnut paste, or yuzu (a local citrus fruit).