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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.
It will make quite a firm blob, but trust the process. Steam for 30' in a moist cloth. Transfer into a pot, and on low heat incorporate 65 gr sugar (小・半・半). Agitate strongly for 10 seconds, then dump onto corn starch and fold over until temperature becomes workable.
🔥 You can brandy them, but leave them to air for a day, otherwise you'll be stuck with the unpleasant taste.