First you need to cook the rice. Glutinous rice doesn’t require soaking, so just set your rice cooker to a “glutinous rice” setting or cook according to the rice package instructions. You can also use an instant pot and cook the rice on high for about 5 minutes.
Then, knead the cooked rice in your stand mixer to mimic the pounding of traditional mochi-making methods. Knead the rice for 3 minutes.
Using a spatula, turn the mixture over, and using the flat beater, pound the rice for 45 seconds.
Now knead the dough again for 3 minutes.
Pound it again for 30 seconds and flip it over with the spatula.
Knead the dough again for another 2 minutes.
Pound again for 30 seconds.
Knead for the last time for 2-3 minutes.
Grab a tray, line it with parchment paper, and cover it with potato starch.
At this time, you can remove the “dough” using a spatula and place it on the starchy tray.
Flatten the mochi and coat with potato starch generously.
Break off dough pieces and roll them into balls. To break off the dough, twist and pull gently.
Now push your finger inside the ball to create room for the bean paste. Add in a scoop of bean paste and cover it with dough again.
Next, place the balls on a tray and cover them with more potato starch to avoid stickiness.