I made dango (1/2 glutinus rice flour 1/2 regular rice flour). The texture was right, but I find that when using glutinus rice flour for any type of mochi I always get a starchy/bitter/powdery aftertaste (hard to describe). What could be causing this? Is there a workaround?

I made dango (1/2 glutinus rice flour 1/2 regular rice flour). The texture was right, but I find that when using glutinus rice flour for any type of mochi I always get a starchy/bitter/powdery aftertaste (hard to describe). What could be causing this? Is there a workaround?