Aiwowo Recipe

Glutinous rice flour: This flour is made from sticky rice and provides the chewy texture essential for Aiwowo.

Red bean paste: A sweet paste made from adzuki beans, adding a rich, smooth filling to the dessert.

Sugar: Used to sweeten the dough, balancing the flavors.

Water: Helps to bind the ingredients together, forming a smooth dough.

When working with glutinous rice flour, it's essential to ensure that the dough is smooth and pliable. If the dough feels too dry, add a few drops of water at a time until the desired consistency is achieved. Conversely, if the dough is too sticky, sprinkle a small amount of glutinous rice flour to balance it out. This will make it easier to shape and fill the rice cakes without them falling apart.

• glutinous rice flour - Substitute with sweet rice flour: Both are made from short-grain rice and have similar sticky properties when cooked.

• red bean paste - Substitute with sweetened black bean paste: It has a similar texture and sweetness, making it a good alternative.

• sugar - Substitute with honey: Honey provides sweetness and a slight floral note, though it will add a bit more moisture to the recipe.

• water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• Allow the aiwowo to cool completely after steaming. This prevents condensation from forming, which can make the rice cakes soggy.
• Place the cooled aiwowo on a baking sheet lined with parchment paper, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.
• Transfer the baking sheet to the freezer and let the aiwowo freeze for about 1-2 hours. This initial freezing step helps maintain their shape and texture.
• Once the aiwowo are frozen solid, remove them from the baking sheet and place them in an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
• For optimal taste and texture, consume the frozen aiwowo within 2-3 months. Beyond this period, they may start to lose their quality.
• When ready to enjoy, reheat the frozen aiwowo by steaming them for about 10-15 minutes until they are soft and heated through. Avoid microwaving, as it can alter the texture of the glutinous rice.
• If storing in the refrigerator, place the aiwowo in an airtight container to prevent them from drying out. Consume within 2-3 days for the best taste and texture.

• Steaming: Place the leftover aiwowo on a plate and steam them for about 5-7 minutes. This method helps retain their soft and chewy texture, making them taste almost as fresh as when they were first made.

• Microwave: Arrange the aiwowo on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• Pan-frying: Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Place the aiwowo in the pan and cook for 2-3 minutes on each side until they are lightly crispy on the outside while still soft inside.

• Oven: Preheat your oven to 350°F (175°C). Place the aiwowo on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10 minutes or until heated through.

• Air fryer: Preheat your air fryer to 320°F (160°C). Arrange the aiwowo in a single layer in the air fryer basket. Heat for 5-6 minutes, shaking the basket halfway through to ensure even reheating.

• Mixing bowl: Use this to combine the glutinous rice flour and sugar, and later to knead the dough.

• Measuring cup: Essential for accurately measuring the water needed to form the dough.

• Steamer: This will be used to steam the rice cakes, ensuring they cook evenly and thoroughly.

• Steamer basket: Place the rice cakes in this basket to steam them properly.

• Spatula: Handy for mixing the ingredients together and scraping down the sides of the bowl.

• Kitchen scale: Useful for measuring out the exact amounts of glutinous rice flour, sugar, and red bean paste.

• Rolling pin: Helps in flattening the dough balls before adding the red bean paste.

• Parchment paper: Line the steamer basket with this to prevent the rice cakes from sticking.

• Small spoon: Ideal for scooping the red bean paste into the center of the flattened dough.

• Damp cloth: Keep this handy to cover the dough balls to prevent them from drying out while you work.

Prepare the filling: Make the red bean paste filling in advance and store it in the fridge.

Uniform shape: Use a small ice cream scoop to ensure all dough balls are the same size.

Quick kneading: Use a stand mixer with a dough hook to knead the glutinous rice flour and sugar mixture quickly.

Steam efficiently: Use a multi-tiered steamer to cook multiple rice cakes at once.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.