Ichigo Daifuku

Ingredients

• Sweet glutinous rice flour (mochiko) (100g)
• Granulated sugar (50g)
• Water (150ml)
• Potato starch or cornstarch (as needed for dusting)
• Sweet red bean paste (anko) (150g)
• Fresh strawberries (6, washed and hulled)

Instructions

1. In a microwave-safe bowl, whisk together the sweet glutinous rice flour, granulated sugar, and water until smooth.
2. Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 2 minutes.
3. Remove from the microwave, uncover and stir the mixture with a wet spatula. Cover again and microwave for another 1 minute until the dough becomes translucent.
4. Dust a clean surface and your hands with potato starch or cornstarch to prevent sticking.
5. Turn the hot mochi dough onto the dusted surface. Allow it to cool slightly, then gently knead it until smooth and pliable.
6. Divide the dough into 6 equal portions. Keep them covered with a damp cloth to prevent drying out.
7. Work with one piece at a time, flatten it into a small disc. Spoon about 1 tablespoon of sweet red bean paste onto the center, then press a strawberry, pointed end down, into the paste.
8. Gather the edges of the mochi disc over the strawberry, pinch them together to seal. Shape it into a round ball with the seam side down.
9. Repeat the process with the remaining dough, red bean paste, and strawberries.
10. Lightly brush off any excess starch with a pastry brush before serving. Enjoy these delightful gems immediately or refrigerate until ready to serve.