Hi Abi, there are a few possibilities. The first is that your microwave doesn't heat as quickly as mine and the mixture was just undercooked. Undercooked mochi flour will appear milky whereas it becomes more translucent when it's cooked. The second possibility is that there was something different with your mochi flour. Can you please confirm that the ingredients list only includes glutinous short-grain rice? Also can you please confirm that you used a scale to measure the weight measurements (i.e. the mochi flour, cocoa powder, sugar) and used US cups for the liquids (i.e. the milk)?

Hi TC, both should be made with mochi rice and should work interchangeably. The difference is that mochiko is made by milling mochi rice. Shiratamako is made by grinding mochi rice with water to make a slurry and then this is dehydrated.

Hi Latte, this recipe doesn't use sour cream. Whipping cream tends to to be lighter than heavy cream (less butterfat more water) but it should work in place of the heavy cream.

Thanks Sandi! I'm not sure where you live, but if you have Amazon there they should sell of the ingredients.

Hi Marc,
This recipe is great! I doubt I can buy some of these or can I, instead of having to make them.
Thanks and take care, Sandi

Thanks Jenny! You can store them in a cool room for at room temperature for a day. If you want to keep them for longer, put them in the fridge and they should last for about a week. The ganache will solidify in the fridge which is also kind of a cool texture, but if you want to get them soft again, just pop them in the microwave for a few seconds (don't overdo it or they'll turn into molten mochi).