Guide to Prepare The Best Gyuuhi (Sweet Rice Cake Dough)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, the best gyuuhi (sweet rice cake dough). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

The Best Gyuuhi (Sweet Rice Cake Dough) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. The Best Gyuuhi (Sweet Rice Cake Dough) is something that I’ve loved my whole life. They are fine and they look wonderful.

Recipe of The Best Gyuuhi (Sweet Rice Cake Dough)

To begin with this particular recipe, we have to first prepare a few components. You can cook the best gyuuhi (sweet rice cake dough) using 4 ingredients and 11 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make The Best Gyuuhi (Sweet Rice Cake Dough):

1. Take 50 grams Mochiko (or shiratam-ko)
2. Take 80 grams Castor sugar
3. Get 100 ml Water
4. Prepare 1 Katakuriko or cornstarch (to knead and shape the dough)

Instructions

Instructions to make The Best Gyuuhi (Sweet Rice Cake Dough):

1. In a microwave-safe bowl, add water little by little to the rice flour, mixing well to prevent lumps. Add sugar and keep mixing.
2. Cover with plastic wrap and microwave for 2 minutes. Mix with a wet wooden spatula, and microwave for another minute. The photo shows how it looks after the first 2 minutes in the microwave.
3. When the dough is translucent and shiny, moisten the wooden spatula again and use it to spread the dough on a work surface dusted with katakuriko or cornstarch.
4. Dust the top of the dough with katakuriko or cornstarch, and spread out with your fingers. The basic gyuuhi is done.
5. Cool the dough completely, cut into any shape you like, and twist it or tie it into knots to serve as snacks with green tea. If you cut the dough into 6 to 8 portions, you can use it to make daifuku (mochi dumpling filled with anko).
6. The dough can be wrapped up in plastic wrap and stored in the freezer. It won't become completely hard, so you can cut off as much as you need.
7. This is dorayaki with gyuuhi and anko inside.
8. Mix the gyuuhi with shiro-an (smooth sweet white bean paste) to make nerikiri, which can be used to make colorful, tender sweets called jo-namagashi such as a nerikiri nightingale. - - https://cookpad.com/us/recipes/167824-basic-nerikiri-bean-paste-and-rice-dough - https://cookpad.com/us/recipes/167806-nerikiri-rice-dough-and-sweet-bean-paste-nightingale
9. Ice cream wrapped in gyuuhi is delicious. See "Soft Ice-Mochi" -.
10. Increase the sugar by 20 g to make daifuku dough that won't become hard even when frozen. See "Let's Make Yukimi Daifuku" -. - - https://cookpad.com/us/recipes/167830-yukimi-daifuku-mochi-dumplings-filled-with-ice-cream
11. Gyuuhi can be used in many other sweet dishes such as anmitsu, ice cream, or kakigouri (shaved ice) to make daifuku, gyuuhi zenzai, or sandwiched in bread with anko as anbata-gyuuhi etc.

As simple as that Recipe of The Best Gyuuhi (Sweet Rice Cake Dough)

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