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-===Recipe===+<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
  
-➡️ Mix 白玉粉, sugar and water in pot. Let stand a bit, then heat and stir until it's sticky. This doesn't take too long, maybe 5'. I've seen one recipe that then continues to add 38 gr of glucose syrup, but I think it works well without. +➡️ This is good for [[hanabira|花弁餅]] etc. It's easy to stretch thin and slightly translucent.
  
-🎨 Add colourings now, if needed (beet juice, for example, or 抹茶)+===Low sugar 求肥=== 
 +   * 60 gr もち粉 (or 白玉粉) 
 +   * 70 gr water 
 +   * 45 gr sugar
  
-➡️ Scoop onto potato starch, dust with some more 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.+➡️ 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.
  
-🥶 Can be frozen, wrapped airtight in cladwrap.+===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=== ===Uses===
-   * Used in the [[hanabira|花弁餅]] at New Years +   * Used in the [[hanabira|花弁餅]] at New Year's and 八ツ橋 (mixed with cinnamon, for example) 
-   * You can also a small portion to the 練り切り dough!+   * 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 |}}
Last modified: 04.03.2026:1951