How can I style anko-filled mochi?

I want to make anko-filled mochi wagashi in the shapes of a peach, flower etc for a potluck. I found daifuku recipes but their dough feels very sticky and limp and hard to shape. I saw some videos of professionals making wagashi on youtube and their dough seems to be very sturdy like styling clay. How can I make my own wagashi dough easy to style and design into different shapes? I use shiratama-ko.

Fuyumachi,

their dough seems to be very sturdy like styling clay

It should be nerikiri, not kochi. Nerikiri is mixture of shire-an and gyuhi. I found a recipe.

http://kokonuggetyumyum.blogspot.jp/2006/12/nerikiri-recipe.html

Hope this helps.

Mochi is impossible to shape like peach, etc.What you saw on video is not mochi as mentioned above.