Rinse the rice, and soak in water for about 30 minutes. Chop the mochi into 5 mm cubes.
Put the rice into a rice cooker, scatter the diced mochi on top, then add a touch more water than when preparing regular white rice.
Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion.
Wet your hands and separate the mixture into a dozen barrels.
Coat the entire surface of the rice cakes from Step 4 in anko. Or, if you like, sprinkle kinako powder mixed with sugar.
Story Behind this Recipe
My daughter loves mochi and dumplings. Steaming ready-made cut rice cakes with regular white rice gives it a chewy texture. It's just like using glutenous rice.
Steaming the rice to a softer consistency than usual makes it easy to mash and will come out nice and chewy! If you plan to prepare the rice cakes early in advance, adding a bit of sugar (about 1 teaspoon) in Step 3 helps keep the rice moist.