There is a traditional Japanese steamed cake called ‘Uirō’ (ういろう), that is made of Flour and Sugar. Finely ground Rice Flour, Glutinous Rice Flour, Wheat Flour and Starch are commonly used, but there are many different recipes in regions, and textures and flavours are all different. My favourite flavour is Azuki. I would never think of making it if I were living in Japan, but here in Melbourne, I have to make it if I want to eat it. This is my recipe.

Makes

4 Servings

Ingredients

60g Rice Flour *must be finely ground type
20g Glutinous Rice Flour
20g Plain Flour (All-purpose Flour) *optional, read ‘Method 2’
2 tablespoons Sugar *add extra if required
1 pinch Salt
200ml Warm Water
*Note: Add slightly more OR less Water for softer OR firmer cake.
100 to 150g ‘Tsubuan’ (Sweet Azuki Paste) *I used 150g today

Method
  1. Place all Flours, Sugar, Salt and Warm Water in a mixing bowl, and use a whisk to blend until smooth.
  2. *Note: You can use 100g Rice Flour only, but Glutinous Rice Flour creates softer and rubbery texture. I believe 100g Glutinous Rice Flour only would be too soft. Plain Flour is optional, but it helps the mixture stay blended. Without Plain Flour, Azuki beans more likely settle at the bottom. See the photo below.
  3. Add ‘Tsubuan’ (Sweet Azuki Paste) to the mixture, gently mix to combine evenly, then taste it. Add extra Sugar if required, and gently mix. *Note: The amount of Sugar depends on the sweetness of ‘Tsubuan’ (Sweet Azuki Paste).
  4. Pour the mixture into a heat-proof container, cake tin OR baking dish that should have at least 500ml capacity. Steam for 20 to 30 minutes, then cool. *Note: I used a glass container, and steamed for 30 minutes. You might prefer cooking it in the microwave, but you need to figure out the cooking time.

  5. When cooled OR chilled, take the cake out from container OR cake tin. If you struggle to do so, insert a small amount of Water aound the cake, that would help.
  6. *Note: The photo below is the same cake that was made 80g Rice Flour and 20g Glutinous Rice Flour, without Plain Flour. Azuki beans more likely settle at the bottom. The texture is softer.