Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 25, 2012 01:54 PM

Keeping Mochi Dough Soft? [moved from San Francisco Bay Area board]

Is there an alternative to corn syrup to keeping mochi dough soft when left in the freezer/fridge for extended periods? I heard corn syrup is good at keeping the dough soft but I'm trying to avoid GM products.

  1. Click to Upload a photo (10 MB limit)