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Base Recipe (for 花弁餅 etc.)
125 gr 白玉粉
250 gr water
250 gr sugar
Recipe for stuffed もち
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:
60 gr もち粉 (or 白玉粉)
70 gr water
45 gr sugar
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.
Uses