Kore Mochi

Method

1. Put 120 g of glutinous rice in a bowl, rinse in several changes of cold water until the water runs almost clear, then cover generously with fresh cold water and leave to soak overnight, or at least 8 hours. The grains should be chalk-white and snap easily between the fingernails.
2. Drain the rice in a sieve for 30 minutes so the surface water runs off. Line a steamer basket with a damp muslin cloth, spread the rice in an even layer, fold the cloth loosely over the top and steam over a hard rolling boil for 40 minutes, topping up the pan with boiling water if it runs low. The rice is ready when the grains are translucent, glossy and squash to a paste between finger and thumb.
3. Tip the rice, still steaming hot, into a heavy mortar, suribachi or sturdy bowl. Dip a wooden pestle in hot water and first press and turn the rice to crush the grains, then pound with rhythmic strokes for about 10 minutes, wetting the pestle whenever it sticks and folding the mass in from the edges with a wet hand between strokes. Stop when no whole grains are visible and the mochi pulls into long, elastic threads.