Japanese cuisine · Desserts & Sweets

Uiro

Steamed rice flour cake from Nagoya with matcha, chewy-elastic and drizzled with dark sugar syrup.

Ingredients · for 6 servings

• 200 g rice flour
• 30 g glutinous rice flour
• 120 g sugar
• 350 ml water
• 2 tsp matcha powder
• 1 pinch salt
• 4 tbsp cane sugar syrup (kuromitsu, or dark beet syrup as a substitute)

Instructions

1. Mix the rice flour, glutinous rice flour, sugar and salt in a bowl and slowly stir in the water until a smooth, thin batter without lumps forms.
2. Set aside about a third of the batter, first mix the matcha powder with 2 tbsp of the batter, then fold it into this portion — this keeps the green tone even.
3. Line a flat pan of about 20 × 15 cm with parchment paper and pour in the pale batter.
4. Place the pan in a steamer and steam over bubbling water, covered, for 20 min. until the surface is set.
5. Pour the green batter evenly over the top and steam for another 20–25 min. until a skewer comes out dry and the cake springs back elastically.
6. Let the uiro cool completely, cut into rectangles with a moistened knife and serve drizzled with the sugar syrup.