This is an important one! It's firmer, doesn't use much glutinous rice and more easily cut than 求肥, and can be used as a sweet on it's own. The recipes vary, but this one from LK works quite well for me:
➡️ Mix 葛 and water, then strain into remaining ingredients. Steam in moist cloth for 25' on high (I line the bamboo steamer directly with a 手ぬぐい), then knead. For the kneading: An ever so slightly oiled baking sheet works really well. Use potato starch to roll out etc.