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1
Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat.
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2
Soak the muslin under running water, wring it out, then drape it inside the basket, creating a lining.
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3
Drain the ground rice, scoop it into the lined basket, and spread it out evenly.
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4
Place the basket in the pot, reduce the heat to medium, cover, and steam for 40 minutes.
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5
Remove the pot from the heat and let the rice rest in the steamer for 5 minutes.
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6
Using the muslin liner, lift the rice out of the basket and turn it into the bowl.
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7
The bowl must be roomy enough for you to pound the rice freely without spilling.
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8
Using the pestle or meat pounder, begin to pound the rice steadily.
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9
Continue pounding until the rice is smooth (or mostly smooth), bouncy, and very sticky, about 10 minutes.
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10
If the mochi is too dry and firm to pound effectively, add some warm water and continue pounding.
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11
Sprinkle the potato starch over a work surface.
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12
Wet your hands and move the mochi onto the starched surface.
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13
Now dry your hands and lightly knead the mochi into the starch until it is no longer exceedingly sticky to the touch.
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14
Divide into 8 equal pieces, roll into balls, and serve with a little soy sauce, sugar, or soybean powder.
