Rinse the glutinous rice thoroughly in cold water until the water runs clear. This removes excess starch and prevents stickiness during pounding. Soak the rice in water for at least 8 hours or overnight to soften the grains fully.

Drain the soaked rice and place it in a steamer lined with muslin or parchment. Steam for 25 to 30 minutes until the grains turn translucent and tender. Check halfway through to ensure even cooking, adding more water to the steamer if needed.

Transfer the hot rice immediately into a large mortar (usu) or sturdy bowl while still steaming. Using a heavy pestle (kine) or a strong wooden spoon, begin to mash the rice rhythmically until it forms a sticky mass.

Continue pounding for about 10 minutes, wetting the pestle occasionally to prevent sticking. The goal is to create a smooth, elastic dough with no visible grains. This process develops mochi’s signature chewiness.

Dust a clean work surface with potato starch or cornflour. Transfer the hot mochi dough and flatten it gently using wet hands. Let it cool for a few minutes until comfortable to touch, then divide into equal portions.

For plain mochi, roll each portion into a small round shape. For filled mochi, flatten each piece, place a spoonful of red bean paste in the centre, and fold the dough around it, sealing the edges neatly.

Dust the finished mochi generously with potato starch to stop them from sticking to each other or your hands. Remove any excess starch with a soft brush before serving.

Serve fresh mochi at room temperature with green tea or alongside seasonal fruit. They can also be lightly toasted or added to soups for a warm, comforting texture.