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| gyuuhi [12.03.2026:1726] – aequivinius | gyuuhi [08.04.2026:1038] (current) – aequivinius | ||
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| - | ===Base Recipe | + | <WRAP help> |
| + | There are a whole bunch of もち or 求肥 doughs: Conceptionally, | ||
| + | </ | ||
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| + | ===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 | ||
| - | ===Recipe for stuffed もち=== | + | ➡️ This is good for [[hanabira|花弁餅]] etc. It's easy to stretch thin and slightly translucent. |
| - | This is a bit more pliable and a bit stretchier, so I think it's nicer for things like うぐいす餅. This is for about 6 wrapped もち: | + | |
| + | ===Low sugar 求肥=== | ||
| * 60 gr もち粉 (or 白玉粉) | * 60 gr もち粉 (or 白玉粉) | ||
| * 70 gr water | * 70 gr water | ||
| * 45 gr sugar | * 45 gr sugar | ||
| - | ===Preparation=== | + | ➡️ 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' | * In either case, mix all in pot and let stand a bit, then heat and stir until it's sticky. This doesn' | ||
| * Add colourings after cooking, if needed (beet juice, for example, or 抹茶) | * 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. | * 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. | * Can be frozen, wrapped airtight in cladwrap. | ||
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| + | ===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 | ||
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| + | ➡️ Mix, then add flavouring (such as fresh, blanched, blended よもぎ), steam in wet cloth for 20'. Knead. | ||
| ===Uses=== | ===Uses=== | ||
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| * For any stuffed 餅 such as the うぐいす | * For any stuffed 餅 such as the うぐいす | ||
| * You also a small portion to the 練り切り dough! | * 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! | ||
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