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There are a whole bunch of もち or 求肥 doughs: Conceptionally, a 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.
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Classic 求肥
125 gr 白玉粉
250 gr water
250 gr sugar
➡️ This is good for 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 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 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