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Hi, I made this and it was delicious - just did a minor variation - I didn't have corn starch so used glutinous rice flour for dusting. Since I wasn't going to eat everything right away, I put it into a zip loc baggie and a few hours later it looked like the mochi absorbed the dusting of glutinous rice flour and it became oily instead! Do you know if using the glutinous rice flour for dusting instead of corn starch would be the reason my mochi turned oily? The only oil I used was in the black sesame filling.
May 25, 2014, 11:59:05 PM
Posted to Green Tea Daifuku/ Mochi