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gyuuhi [02.03.2026:2258] – created aequiviniusgyuuhi [08.04.2026:1038] (current) – aequivinius
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 +<WRAP help>
 +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.
 +</WRAP>
 +
 +===Classic 求肥===
    * 125 gr 白玉粉    * 125 gr 白玉粉
    * 250 gr water    * 250 gr water
    * 250 gr sugar    * 250 gr sugar
-   * 38 gr glucose syrup 
-   * Truckloads of potato starch 
  
-➡️ Mix 白玉粉 and some water in pot until dissolved, add rest of the water. Heat and stir until it's no longer runny, then add sugar in thirds. Then add the glucose syrup and stir some more.+➡️ 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.
  
-➡️ Scoop onto potato starch, dust with some more and wait a bit to cool down.+===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!
  
-🥶 Can be frozen, wrapped airtight in cladwrap.+{{ ::df_gyuuhi.jpeg?400 |}}
Last modified: 02.03.2026:2258