Yamaguchi Uiro (Steamed Warabi and Red Bean Sweet)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Softer than the rice-flour uiro of other regions, this one trembles slightly on the plate.
Read more
In Yamaguchi it is made by stirring smooth red bean paste into warabi starch and steaming it, and this recipe makes just one small mold using store-bought paste. Chilled straight from the steamer, the starch firms up; it cools at room temperature instead and is eaten the same day.
Ingredients
Instructions
- 1
Add ample water to the steamer pot, cover, and bring it to a strong steam over high heat.
Rinse a heatproof mold about 12cm wide with water and shake off the excess.
- 2
Combine 20g warabi starch and 1 tablespoon sugar in a bowl.
Add 4 tablespoons water in four additions, whisking until no dry starch lumps remain.
- 3
Add 60g prepared smooth red bean paste and mix until the thin batter is uniform in color.
Pass it through a fine sieve, pressing any remaining starch or bean paste lumps through with a spatula.
- 4
Pour the batter into the prepared mold and pop large surface bubbles with a skewer.
Set it in the steaming pot, cover, and steam over medium-high heat for 15 minutes. Wrap the lid in a dry cloth so condensation does not drip onto the sweet.
- 5
Remove it when the center looks translucent and a skewer comes out without wet batter.
Cool in the mold at room temperature for 30 minutes, loosen the edges with a damp knife, unmold, and divide into 4 pieces.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山口市内の栄養教諭 · Checked: 2026-08-11