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How to Make Gyūhi: Simple Japanese Gyūhi Recipe

Written by MasterClass

Last updated: Oct 31, 2024 • 2 min read

Learn about gyūhi, the tender rice cake that's popular in Kyoto.

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What Is Gyūhi?

Gyūhi is a form of wagashi (Japanese sweet) made from glutinous rice flour. A softer variety of mochi, gyūhi is often used as a wrapper for fillings like red bean, peanut butter, and matcha in daifuku (mochi dumplings). It can also be mixed with white bean paste to make nerikiri (a pliable dough that can be molded into fun shapes), or combined with starch syrup to make candy.

4 Tips for Making Gyūhi

Gyūhi only has a few ingredients, but its sticky-chewy texture can make it a challenge to stir and shape.

  1. 1. Seek out the best rice flour. Shiratamako is a type of glutinous rice flour made with Japanese glutinous rice that produces a soft texture for the gyūhi.
  2. 2. Use the right tools. Use a whisk for incorporating the dry ingredients and a stiff rubber spatula for stirring the thick, gooey dough.
  3. 3. Go slow with water. Add the water gradually, rather than all at once, to achieve the perfect texture.
  4. 4. Use nonstick surfaces. When it's time to turn out the dough, prevent sticking by lining your surfaces with plastic wrap, parchment paper, or silicone mats, and generously sprinkle the surfaces with potato starch or cornstarch.

Traditional Japanese Gyūhi Recipe

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15 Ratings | Rate Now

makes

prep time

15 min

total time

19 min

cook time

4 min

Ingredients

  1. 1

    In a medium microwave-safe bowl, whisk together glutinous rice flour and sugar to combine.

  2. 2

    Measure 1½ cups water. Add the water a little at a time, stirring after each addition, until the mixture has the consistency of a loose batter.

  3. 3

    Use a rubber spatula to scrape down the sides of the bowl, fully incorporating the dry ingredients.

  4. 4

    Microwave on full power for 1 minute, then use a rubber spatula to stir well.

  5. 5

    Return to the microwave for 1 minute. The batter should have thickened significantly.

  6. 6

    Stir again, and then microwave for 1 more minute.

  7. 7

    Stir, then remove a small piece of gyūhi to test the consistency. It should be chewy yet soft. Microwave 1 more minute, if needed.

  8. 8

    Meanwhile, prepare a baking sheet or another work surface by lining it with parchment paper, plastic wrap, or a non-stick mat. Dust the surface generously with potato starch or cornstarch.

  9. 9

    Scrape the hot gyūhi dough onto the work surface and dust it with potato starch or cornstarch.

  10. 10

    Working quickly and gently, use your hands or a starch-coated knife to cut the gyūhi into small or large pieces while it is still hot.

  11. 11

    Serve warm, or let cool slightly.

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