Gyuhi (Sweet Soft Mochi)
Perfect on its own, paired with a hot bowl of ceremonial matcha, or used as a base for your favorite wagashi creations.
Servings: 4 people
Calories: 255kcal
Ingredients
- 125 grams shiratamako (glutinous rice flour)
- 145 grams sugar
- 237 ml water
Instructions
- In a microwave-safe glass or ceramic bowl, add the shiratamako and sugar. Use your fingertips to gently crush any large granules or lumps of flour.
- Pour the water into the bowl. Using a wire whisk, blend the mixture thoroughly until the flour is completely dissolved and no lumps remain.
- Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute and 30 seconds. Carefully remove the bowl (it will be warm) and use a silicone spatula or whisk to mix the dough thoroughly, making sure to scrape up from the bottom.
- Replace the plastic wrap and return the bowl to the microwave. Heat on high for another 2 minutes.
- Dip your rubber spatula in a little water (to prevent sticking) and stir the hot, thickening mixture vigorously until it comes together into a cohesive, sticky mass.
- Cover one last time and microwave for a final 30 seconds. The dough should transition from an opaque milky white to a glossy, slightly translucent appearance.
- Generously dust a clean work surface or baking sheet with potato starch. Turn the hot mochi out onto the starch. Dust the top of the dough with more starch to protect your fingers, then gently press and roll the dough out into an even, flat sheet.
- Allow the gyuhi to cool completely at room temperature before cutting or shaping.
Notes
- Safety First: The bowl and the steam escaping from the plastic wrap will be incredibly hot. Handle with oven mitts and peel the wrap away from your face.
- Storage: Store any leftover wrapped gyuhi at room temperature in an airtight container for up to 2–3 days. Do not refrigerate, as cold air will draw out moisture and cause the dough to stiffen prematurely.
Nutrition
Serving: 121g | Calories: 255kcal | Carbohydrates: 61.3g