This morning, I decided I will make only half the batch. I still have plenty of meat filling left so why not? One last try. Previously, I had been using the "glutious" rice flour but this time, I used "Mochiko" sweet rice flour. 1/2 cup of it with 2 cups of water. I brought it to a boil, stirring constantly. It gets to be very thick after a few minutes. I turned off the heat and added 2 cups of tapioca starch. The mixture gets to be very thick (see tip below). I then spread some on the bottom of the bowl, add meat filling, spread more mixture on top and steam for 10 minutes! Success at last :).
I thought I would also post a picture of my mochi w/ red bean paste. These mochi are coated with potato starch instead of coconut flakes. So delicous!!!