Strawberry Mochi with White Bean Paste

Vegan strawberry mochi wrapped around fresh strawberries and a homemade white kidney bean paste.

Ingredients

1 1/2 cups	360 ml	Glutinous Rice Flour
1/4 cup	60 ml	Vegan Sugar
1 cup	240 ml	Water
1/3 cup	80 ml	Cornstarch
12		Fresh Strawberries
2 tsp	10 ml	Beet & Hibiscus Flower Supercolor Powder Mix (dissolved in 2 tsp water)
2 cans		White Kidney Beans, skin removed (bean paste)
1/4 cup	60 ml	Sugar (bean paste)
3 tbsp	45 ml	Rice Malt Syrup (bean paste)

White Bean Paste

Press the beans with a spatula through a fine strainer to get the smoothest texture.
Transfer the paste to a pan. Add sugar, use low heat to simmer the excess water out. Keep stirring. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup, continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated. About 10 mins.
Turn off the heat, allow to cool down. Flatten paste and wrap tightly in plastic wrap.

Mochi

Combine the rice flour and sugar in a microwave safe mixing bowl. Add in water, mix until combined. Put the bowl into a microwave, heat it up for 1 min. Take the bowl out and stir the mixture with a heatproof spatula. Back into the microwave and heat it up for 1 min.
Remove the bowl from the microwave. Keep stirring with the heatproof spatula, back into the microwave and heat it up for 30 secs, add the dissolved supercolour powder and keep stirring until it thickens and comes together into one smooth mass.
Flour work surface with cornstarch. Put the mochi on top (put some starch on your hands to prevent sticking). Cut the mochi into 12 pieces. Flatten the mochi into a circle (use more corn flour if needed).
Wrap the strawberries with bean paste.
Put some starch on hands. Then place flattened mochi dough down and put the covered strawberry on top of it (with the tip facing down). Wrap it, pinching the bottom closed.