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The Best Gyuuhi (Sweet Rice Cake Dough)
The Best Gyuuhi (Sweet Rice Cake Dough)

Before you jump to The Best Gyuuhi (Sweet Rice Cake Dough) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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To see results, it is definitely not essential to drastically change your eating habits. It’s not a bad idea if you desire to make big changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate previously.

To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to the best gyuuhi (sweet rice cake dough) recipe. To cook the best gyuuhi (sweet rice cake dough) you need 4 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make The Best Gyuuhi (Sweet Rice Cake Dough):
  1. Use 50 grams Mochiko (or shiratam-ko)
  2. Provide 80 grams Castor sugar
  3. You need 100 ml Water
  4. Get 1 Katakuriko or cornstarch (to knead and shape the dough)
Steps 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.

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