This azuki uiro, inspired by the traditional confectionary shop 'Shigureru' from Ehime Prefecture, boasts a delightfully chewy texture. Made with shiratama-ko, rice flour, chunky red bean paste, and smooth red bean paste, it's an exquisite dessert that's easy to make at home. Experience the gentle sweetness of red bean paste in this treat you won't be able to forget!
Ingredients
Main Ingredients (8 servings)
- Shiratama-ko (Glutinous Rice Flour) 30g
- Rice Flour 30g
- Chunky Red Bean Paste (Tsubu An) 150g
- Smooth Red Bean Paste (Koshi An) 150g
Seasonings
Steps
- In a bowl, combine Shiratama-ko (Glutinous Rice Flour) 30g and Rice Flour 30g. Gradually add 100ml of water while mixing well until there are no lumps of shiratama-ko. (Key Tip!) The amount of water may vary depending on the type of rice flour, so adjust the water to achieve the desired batter consistency.
- Once there are no shiratama-ko lumps, add Chunky Red Bean Paste (Tsubu An) 150g and Smooth Red Bean Paste (Koshi An) 150g and mix until well combined.
- Prepare a mold approximately 20cm wide, 14cm long, and 4cm high. If you don't have a mold, you can substitute with a deep tray or a milk carton.
- Line the inside of the mold with parchment paper.
- Pour the mixed ingredients into the mold.
- Drop the mold from a height several times to level the surface.
- Boil water in a deep frying pan or pot. Place a small plate at the bottom of the pot so the mold does not touch the bottom directly.
- Place the mold with the batter onto the small plate, cover with a lid, and steam over medium heat for 13 minutes. (Key Tip!) Check periodically and add more water if it runs low.
- After steaming for 13 minutes, insert a skewer or other pointed object to check if the batter sticks. It should come out clean.
- Remove the steamed mold from the pot and place it on a wire rack or cake cooler to cool down.
- Once cooled to room temperature, remove from the mold.
- Insert a spatula along the sides and peel off the parchment paper.
- Make indentations with a thread to facilitate cutting into easy-to-eat portions.
- Wet a knife with water and cut along the indentations, peeling away from the parchment paper.
- Wrap the cut uiro pieces with plastic wrap and store in the refrigerator. (Key Tip!) They will remain delicious for 4-5 days without hardening. If they become hard, reheat them in the microwave. For longer storage, freeze them, and reheat after thawing.
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