I'm quite fan of this recipe, it makes a very workable もち dough (for [[ichigo|いちご大福]], for example):

   * 140 gr もち米
   * 200 gr water

Wash and soak for 3 hours or overnight. Then pop into blender and add:

   * 35 gr 白玉粉
   * 15 gr sugar

Blend for 2', sieve and put onto bain-marie. Heat for 5' while stirring, then work a bit more. Put on corn starch, fold over; and start to tear into 20 gr balls (or whatever size you need). Work quickly, it becomes much less workeable as it cools.

===もち粉===

   * 100 gr もち粉
   * 110-120 gr water

It will make quite a firm blob, but trust the process. Steam for 30' in a moist cloth. Transfer into a pot, and on low heat incorporate 65 gr sugar (小・半・半). Agitate strongly for 10 seconds, then dump onto corn starch and fold over until temperature becomes workable.

🔥 You can brandy them, but leave them to air for a day, otherwise you'll be stuck with a very unpleasant taste.

===きな粉もち===
   * 淡交テキスト8 has a recipe where part of the もち粉 is omitted, and after steaming re-introduced as きな粉.
   * The もち are then shaped without filling as little balls.
   * They are okay. If I had to make 100 sweets, I might consider them, but they are nothing to write home about.