To make mochi, sweet rice is steamed and then pounded until smooth. Grandpa Kozu had an old hollowed-out tree stump and a heavy wooden mallet. The uncles would wield the mallet and the aunties would deftly turn the rice with a paddle in between strokes.
My jobs gradually increased in responsibility from rolling out sheets of mochi (carefully looking out for rare wood splinters) to making ohagi or daifuku (see photo) -- mochi with sweet-red bean paste. It's a finger-licking good job.
After the grandparents died and the house was sold, mochi making evolved from the old wooden stump (sadly, the end of an era) to a slick machine (welcome to the 20th century).
But, happily, daifuku can be made satifactorily without a wooden mallet or pounding machine using sweet-rice flour (mochiko). There are daifuki recipes using a microwave oven but having been slow to embrace new mochi-making technology, I haven't jumped on that bandwagon yet.
Mochi
2 c mochiko (sweet rice flour)
1 1/2 c sugar
1 3/4 c boiling water
Mix mochiko and sugar and add boiling water. Mix thoroughly. Put mixture on wet cloth over steam until mixture is clear colored and cooked (about 30 minutes). Take the cooked mixture and knead until smooth on board using joshinko (rice flour) or corn starch.
Cut into small portions (large enough to cover a small ball of pre-made an).
Azuki an
2 c azuki beans
2 c sugar
1/4 t salt
Wash azuki and soak for 1/2 day. Cover beans with water and simmer until beans are tender enough to mash. Mash (or use food processor). Put in pan, add sugar and salt and cook slowly over low heat until firm enough to make a ball. Make little balls of an.
