1.
gyuhi; sweetened soft mochi; Turkish-delight-like rice cake
A soft, pliable type of mochi made by kneading glutinous rice flour with sugar and starch syrup. Used extensively in traditional Japanese confections.
A type of soft, elastic mochi used as a key ingredient in many traditional Japanese confections (和菓子). Made from 白玉粉 (glutinous rice flour) or 餅粉 kneaded with sugar and 水飴 (starch syrup).
Common collocations
Used in
- 大福: daifuku — mochi stuffed with sweet filling
- 雪見だいふく: yukimi daifuku — ice cream wrapped in gyuhi
- 練り切り: nerikiri — molded Japanese confections
Etymology
Originally written as 牛皮 (cow skin) because the soft, stretchy texture was likened to cow hide. The characters were later changed to 求肥 to avoid the unappetizing association.