Gohei Mochi

Wash 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and let it sit in a colander for 30 minutes.

Combine the washed Japanese short-grain rice with 360g Water in a rice cooker or a heavy-bottomed pot. Cook the rice according to your rice cooker's instructions or by bringing to a boil, reducing heat to low, covering, and simmering for 15-20 minutes until all water is absorbed. Let it steam for 10 minutes after cooking.

While the Japanese short-grain rice is still hot, transfer it to a large bowl. Using a surikogi (Japanese grinding pestle) or a sturdy wooden spoon, mash the rice until about 70-80% of the grains are crushed, leaving some texture. Do not mash completely into a smooth paste.