Mochi is a glutenous/sticky Japanese rice cake. It is traditionally served in Japan around the Japanese New Year. It is used for sweets and ice cream but also served with soup and other dishes.
How it’s made according to the all knowing Wikipedia:
Mochitsuki is the traditional mochi-pounding ceremony in Japan.
- Polished glutinous rice is soaked overnight and cooked.
- The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
- The sticky mass is then formed into various shapes (usually a sphere or cube).
Check out this:
And this super fast mochi making that is also on the Mochi Ice Cream site: