Hi thanks for sharing the recipe. May I know why you don't add corn flour to the mixture as seen by some recipes? I am curious to know what's difference it made to the mochi skin if you just use glutinous flour vs using glutinous flour and corn flour?
The hot water is mainly to melt the sugar in the beginning. Once you let the sugar water cool, then you add in the rest of the ingredients. By that time, the water is just warm, which is fine. You will still need to steam the mochi dough for it to get that mochi consistency
I am making this and I think the water for the mochi is wrong because the consistency I get with the measurements are very thick compared to what is shown in the video.
