Gyūhi

This recipe creates a delightfully sweet and tender gyūhi (soft mochi), perfect for those who enjoy a richer flavor. By using a higher amount of sugar than usual, the gyūhi not only has a pleasant sweetness but also stays soft for a longer time. Sugar helps retain moisture in the dough, preventing it from drying out and becoming hard over time. This makes it ideal for preparing in advance or giving as a thoughtful handmade gift. Enjoy the smooth, chewy texture and elegant taste of traditional Japanese confectionery at home.

Cooking time : 30 min
Budget : normal
Serve : 4 persons
Level : easy
Ingredients
  • 50g shiratamako (glutinous rice flour)
  • 100ml water
  • 80g sugar
  • Cornstarch (for dusting)​

Instructions

1. Dust the surface with starch1. Preparation 

Sprinkle a generous amount of potato starch (or cornstarch) onto a flat surface like a tray or cutting board. This prevents the mochi from sticking after cooking. You can also dust a sheet of plastic wrap for easier cleanup.

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2. Mix sugar into the shiratamako

Place the shiratamako (glutinous rice flour) in a bowl and add the sugar. Mix well with a spatula or whisk to evenly combine the dry ingredients and break up any lumps.

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3. Add water and mix thoroughly

Gradually add water to the flour mixture while stirring continuously. Pour slowly to avoid lumps, and mix until the batter becomes smooth and slightly thick.

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4. Microwave the mixture

Microwave the bowl (uncovered) at 600W for 1 minute. Remove and stir well. Microwave again for another 1 minute, stir, and microwave an additional 30 seconds if needed. The mixture should become translucent and stretchy when it’s done.

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5. Transfer to the dusted surface

Using a spatula, carefully transfer the hot dough onto the prepared surface dusted with starch. Be cautious—it’s hot. Sprinkle some starch over the top and let it cool slightly.

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6. Shape as desired

Dust your hands with starch and shape the dough as you like—stretch it, roll it, or cut it. You can wrap sweet red bean paste to make daifuku or slice into bite-sized pieces for traditional-style mochi. If using a knife, coat the blade with starch to prevent sticking.

NOTE

To make delicious gyūhi, start by fully dissolving the shiratamako in water until smooth. During microwaving, stir the mixture several times to ensure even cooking.
Once done, shape it quickly while it’s still warm using starch to prevent sticking, and wrap it tightly to keep it from drying out. Using more sugar helps retain moisture, keeping the texture soft over time.