Strawberry Daifuku

Instructions

1. Prepare the strawberries
   Wash the strawberries thoroughly, remove the stems, and pat them dry with paper towels. The strawberries must be completely dry to prevent the mochi from becoming soggy.
2. Prepare the red bean paste
   Divide the red bean paste into 8 equal portions, about 25g each. Form each portion into a flat disk, place a strawberry in the center, and wrap the paste around the strawberry, leaving the pointed end exposed. Place them on a plate and refrigerate while preparing the mochi.
3. Make the mochi dough
   In a microwave-safe bowl, mix the glutinous rice flour, sugar, and salt. Gradually add water while stirring to avoid lumps. Add vanilla extract and food coloring if using. Cover with plastic wrap, leaving a small vent.
4. Cook the mochi
   Microwave the mixture on high for 1 minute. Remove and stir well with a wet silicone spatula. Cover again and microwave for another minute. Stir again. Microwave for a final 30 seconds until the dough becomes translucent and sticky. Alternatively, steam the mixture for 15 minutes.
5. Prepare the work surface
   Generously dust a clean work surface with potato starch or cornstarch. Oil your hands lightly to prevent the mochi from sticking. Transfer the hot mochi onto the dusted surface.
6. Divide and flatten the mochi
   Dust the top of the mochi with more starch and divide it into 8 equal portions. Work quickly as the mochi becomes harder to handle as it cools. Flatten each portion into a 4-inch circle using your hands or a rolling pin, keeping the edges thinner than the center.
7. Wrap the strawberries
   Place a red bean-wrapped strawberry in the center of each mochi circle, with the pointed end facing down. Gather the mochi edges upward and pinch to seal completely around the strawberry and bean paste. Twist to secure the seam.
8. Finish the daifuku
   Dust off excess starch by gently rolling each daifuku between your palms. Place each completed daifuku seam-side down on a plate. Serve immediately or refrigerate for up to 24 hours, bringing to room temperature before serving.