Katakuriko or cornstarch (to knead and shape the dough)
In a microwave-safe bowl, add water little by little to the rice flour, mixing well to prevent lumps. Add sugar and keep mixing.
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.
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.
Dust the top of the dough with katakuriko or cornstarch, and spread out with your fingers. The basic gyuuhi is done.
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).
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.
This is dorayaki with gyuuhi and anko inside.
Mix the gyuuhi with shiro-an (smooth sweet white bean paste) to make nerikiri (Recipe ID: 336397), which can be used to make colorful, tender sweets called jo-namagashi such as a nerikiri nightingale (Recipe ID: 337029).
Ice cream wrapped in gyuuhi is delicious. See "Soft Ice-Mochi" - Recipe ID: 339293.
Increase the sugar by 20 g to make daifuku dough that won't become hard even when frozen. See "Let's Make Yukimi Daifuku " - Recipe ID: 341518.
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.
Story Behind this Recipe
This recipe is the result of many experiments to come up with a very versatile and easy to handle gyuuhi.
Adjust the microwave time depending on your microwave oven, as it varies by brand.