Easy, Mix-Only Bread and Sweets Recipes #11 / Irresistibly Chewy Black Tea Rice Flour Uiro

Yesterday, I made Minazuki for the first time using hon-kuzu (arrowroot starch) and shiratamako (glutinous rice flour).

When I was shopping at Tomizawa Shoten, they had a recipe card for Minazuki, and since there is a custom, mainly in Kyoto, of eating it on June 30th to pray for good health, I thought I would take this opportunity to try it.

Having tea time with Hishiwa's pesticide-free Kenyan black tea leaves.

When I looked into Uiro, I learned for the first time that the Nagoya specialty has a chewy texture made with rice flour, while the Yamaguchi specialty has a soft, jiggly texture made with warabi (bracken) starch, and that the ingredients differ.

This recipe is for black tea rice flour Uiro.

Ingredients (16x16cm heat-resistant container)
Confectionery rice flour 50g
Shiratamako 50g
Beet sugar 50g
Black tea powder 6g
Water 120g

*Line a heat-resistant container with parchment paper

*Fill a pot with water up to 80% and bring to a boil

1. Put the rice flour, shiratamako, beet sugar, and black tea powder into a bowl and mix well with a whisk

2. Add the water little by little in 4 to 5 batches, mixing well with a whisk each time

3. Strain the batter into the parchment-lined heat-resistant container and place the container in a steamer

4. Steam over medium heat for 15 to 17 minutes

5. Insert a bamboo skewer into the center; if no batter sticks to it, it is done

6. Let it cool while still in the heat-resistant container, and once it has cooled sufficiently, cut it into your desired size

If you use a slightly smaller heat-resistant container, it will be thicker, so please use whatever container you have on hand that fits the batter.

By the way, if you change the black tea powder to 4g of matcha powder, you can make matcha Uiro.

I had a tea time with Hishiwa's pesticide-free ginger black tea, a blend of Kenyan tea leaves and domestic organic ginger, brewed as a milk tea.

The sweetness of the black tea uiro paired with the sharp spiciness of the ginger milk tea made for a refreshing finish, and I ended up having seconds of the uiro.

The other day, I dropped and broke my favorite teapot, so I bought a shatter-resistant Chasta teapot.

Since the theme is a teapot to be enjoyed with all five senses, I look forward to using it frequently from now on.

I don't usually have many opportunities to eat uiro, but this past week I bought some at a Japanese confectionery shop and ate quite a lot while testing recipes.

Learning while enjoying my tea time has made for a very fulfilling week.