Gyuhi and Gyuhi Manju
1 package mochiko
1-1/3 cups water
Knead. Spread out on damp cloth and steam for 15-20 minutes.
In the meantime, cook until syrup threads when dropped from spoon:
2-1/2 cups sugar
2/3 cups water
When dough is done, place in a large bowl and pour slowly into dough, stirring and mixing quickly.
Pour out onto board on pan covered with cornstarch. Cut in squares or roll into cylinders and cut with thread. (Wind the thread once around the roll and give it a fast pull.)
Gyuhi Manju
Prepare gyuhi according to recipe. Spread to almost 1/4 inch thickness on a board covered thickly with cornstarch. Cut into 1-1/2 inch or 2 inch rounds and cover a ball of prepared white an made of lima beans. Gyuhi skin may be colored green or pink. White skin looks attractive with red azuki koshi an and is called, “Habutae mochi.”
