There are a whole bunch of もち or 求肥 doughs: Conceptionally, a [[mochi|true もち]] is just もち粉 and water. Once you add sugar, you're in 求肥 (= sweetened もち) country. The sugar adds softness and and stretch, and is used for wrapping things. ===Classic 求肥=== * 125 gr 白玉粉 * 250 gr water * 250 gr sugar ➡️ This is good for [[hanabira|花弁餅]] etc. It's easy to stretch thin and slightly translucent. ===Low sugar 求肥=== * 60 gr もち粉 (or 白玉粉) * 70 gr water * 45 gr sugar ➡️ This is easier to shape, so I think it's nicer for things like [[uguisu|うぐいす餅]]. The above recipe is for about 6 wrapped もち. ===Preparation=== * In either case, mix all in pot and let stand a bit, then heat and stir until it's sticky. This doesn't take too long, maybe 3'. I've seen one recipe that then continues to add glucose syrup, but it works well without. * Add colourings after cooking, if needed (beet juice, for example, or 抹茶) * Scoop onto potato starch (or other kind of flour, such as きな粉), fold over and wait some 5' a bit to cool down. This is important, the 求肥 will firm up considerably when cooler and will be much more coöperative. * Can be frozen, wrapped airtight in cladwrap. ===Mixed flour 求肥=== By adding non-glutinous rice flour, this is much firmer than the above. It's used, example, in [[kusa|草餅]]. * 50 gr 白玉粉 * 100 gr water * 86 gr sugar * 50 gr 上新粉 ➡️ Mix, then add flavouring (such as fresh, blanched, blended よもぎ), steam in wet cloth for 20'. Knead. ===Uses=== * Used in the [[hanabira|花弁餅]] at New Year's and 八ツ橋 (mixed with cinnamon, for example) * For any stuffed 餅 such as the うぐいす * You also a small portion to the 練り切り dough! * It's also served just on its own. That I find a bit bland, but: blend some 10% trail mix into it, pour into a 流し器 lined with a baking sheet, freeze and cut into squares. That makes for a surprisingly compelling nibble! {{ ::df_gyuuhi.jpeg?400 |}}