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tetraneutron | Feb 5, 201909:48 PM     2

I want to make sweet, filled, daifuku mochi. You know, the stuff you get in Chinese or Japanese bakeries, usually around this time of year, sweet rice flour balls filled with red bean paste or ground sweetened peanuts. I've done it a few times but I'm having trouble. Mainly, the filled mochi leaks after a few hours. I fill with peanut butter and honey, roll into a ball, and no matter how much cornstarch I use, in a few hours the rice flour is wet and disintegrating and the peanut butter is oozing out. I make it with water, sugar and cornstarch and follow the microwave directions, not the stovetop ones (I'd link to a recipe but they're all basically the same). Then I take a spoonful of dough, roll in cornstarch, flatten it in my hand, fill, and reroll in cornstarch. It's sticky and ugly but it holds together. For an hour or so before leaking. And you can taste the cornstarch, unlike with the bakery ones. What am I doing wrong? And if anyone's made them before, how far in advance can I make them before they go bad? Any advice would be appreciated!

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