Ichigo Daifuku (Strawberry Mochi)

Strawberries wrapped in red bean paste and soft glutinous rice mochi.

Ingredients

100 grams		Mochiko flour or glutinous rice flour
100 grams		Anko or red bean paste
100 grams		water
20 grams		castor sugar
2 tablespoons	30 ml	potato starch or corn starch
drops		red permitted food colouring
—		strawberries

Clean the strawberry, pat dry and cut off the part attached to the green leaves. Take about 20 grams of red bean paste, shape round, slightly flatten by palm, place a strawberry on top, seal the edges and make it as round as possible. Set aside for later use. If your strawberry is big, you may need a bit more red bean paste to wrap the strawberry.
In a microwavable bowl, put the glutinous rice flour, water, sugar and food colouring. Stir until well mixed.
Heat the batter in the microwave oven for 1.5–2 minutes. After one minute, give it a stir.
Dust the working surface with some potato starch. Transfer the cooked dough to the floured surface. Use a scissor to divide the dough into 5 pieces. Take one dough, shape round, lightly flatten, put a red bean paste on top of the flattened dough, seal the edges and roll on the potato starch again. The dough can be rather sticky and hot to handle but you have to do it quickly. When the dough is cooled, it will not be sticky and cannot form a ball. Pat your hand with potato starch before shaping.