*Gyūhi* is a form of *wagashi* (Japanese sweet) made from glutinous rice flour. A softer variety of [mochi](https://www.masterclass.com/articles/mochi-recipe), *gyūhi* is often used as a wrapper for fillings like red bean, peanut butter, and matcha in [*daifuku*](https://www.masterclass.com/articles/daifuku-recipe) (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.\n*Gyūhi* only has a few ingredients, but its sticky-chewy texture can make it a challenge to stir and shape. \n\n1. __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*.\n2. __Use the right tools__. Use a [whisk](https://www.masterclass.com/articles/how-to-use-a-whisk) for incorporating the dry ingredients and a stiff rubber spatula for stirring the thick, gooey dough.\n3. __Go slow with water__. Add the water gradually, rather than all at once, to achieve the perfect texture.\n4. __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.\nLearn about *gyūhi*, the tender rice cake that's popular in Kyoto.