Wash the sweet rice. Soak the rice overnight in a cool place with enough cold water to cover the rice.
Drain the rice and divide the rice into 3-4. Place the rice on a steamer with sarashi or cheesecloth overhanging the steamer. Fold the excess fabric lightly over the rice. Steam the rice for 30 minutes. Note: you need 3-4 stacks of a steamer, if not, work in two batches.
Carefully lift the steamed rice with the cheesecloth and transfer it into the standard mixer. Mix the rice on medium to high speed for about 2 minutes using the dough hook. After two minutes, take a damped spatula and scrape the sides of the mixer. Mix again for another two minutes.
After scraping the sides again, change the hook to a beating hook and repeat #4. At this point, the rice should be very sticky and elastic.
Transfer the mochi onto the baking sheet with cornstarch and shape them into flat discs.
Enjoy your mochi with kinako and sugar (soy powder), sweetened red beans, or soy sauce and nori sheet. Picture: zenzai, a broiled mochi in red bean soup