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I'm quite fan of this recipe, it makes a very workable もち dough (for いちご大福, for example):
Wash and soak for 3 hours or overnight. Then pop into blender and add:
Blend for 2', sieve and put onto bain-marie. Heat for 5' while stirring, then work a bit more. Put on corn starch, fold over; and start to tear into 20 gr balls (or whatever size you need). Work quickly, it becomes much less workeable as it cools.