[Zypher]

It's not hard, just a long process. You have to soak the glutenous rice over night then pound it with a Kine [wooden mallet] and a traditional mortar.

Typically two people do the work, but since i only make a little, I used one hand to mash, and the other to wet the rice. You've got to keep a good rhythm. Once you've got your sticky mass, you then make your desired shape. The sooner you shape it, the better the texture. It also dries out quickly.

That's the traditional way to make it.. but there are online recipes that call for other stuff.

http://www.chow.com/recipes/11208-ba...mochi-an-mochi <- not the best link, just an example