uirou

This is an important one! It's firmer, doesn't use much glutinous rice and more easily cut than 求肥, and can be used as a sweet on it's own. The recipes vary, but this one from LK works quite well for me:

Recipe

53 gr 上新粉
15 gr もち粉
105 gr sugar

6 gr 葛(くず)
88 gr water

➡️ Mix 葛 and water, then strain into remaining ingredients. Steam in moist cloth for 25' on high (I line the bamboo steamer directly with a 手ぬぐい), then knead. For the kneading: An ever so slightly oiled baking sheet works really well. Use potato starch to roll out etc.

Uses

I first used it in the 金塚's 藤浪, but it actually has heaps of other uses.
Of course, the famous 水無月!
青梅(あおうめ) from LK or the 鬼灯(ほおずき) from KS
They seem to have an affinity to 黄身餡…