This article introduces a novel recipe for baked uiro, a traditional Japanese sweet from Nagoya. This idea originated from having leftover uiro made for the Hina Matsuri (Girls' Day) festival. By baking the uiro in plenty of oil, it transforms into a new kind of sweet with a crispy exterior and a gooey interior. The article also provides cooking tips and suggests variations such as adding butter, resulting in a delicious treat that combines the best of both Japanese and Western sweets, much like a Japanese version of a canelé.