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Measure 2¼ cups sweet rice/glutinous rice (mochigome).
Rinse the glutinous rice in a large bowl with water, stirring gently and draining.
Repeat rinsing 3–4 more times and drain in a fine-mesh sieve.
Transfer the rice to the inner pot of a rice cooker and add 1⅔ cups water.
Cook the rice on the Regular setting.
Prepare boiling water while the rice cooks.
Warm the stand mixer bowl and tools with hot water.
Transfer the cooked glutinous rice to the stand mixer bowl.
Knead the rice with a dough hook on Speed 2 for 3 minutes, flipping the rice every 3 minutes for a total of 12 minutes.
Change to a flat beater attachment and beat the mochi on Speed 3 for 30 seconds, scraping the sides every 30 seconds for a total of 2 minutes.
Prepare two baking sheets with potato starch or cornstarch.
Shape the mochi by tucking in edges and pinching to form balls.
Dust the mochi with starch and store or serve immediately.