Strawberries 8 (medium size)
An (bean paste) 160 grams
Shiratamako (rice flour) 150 grams
Water 1 cup
Sugar 80 grams
Water (to adjust firmness) as needed
Starch as needed
1. Wash, dry, and hull the strawberries. If a strawberry is too big, cut off enough to make it uniform with the other strawberries. Divide the an into 8 portions, cover each strawberry with it, and mold into a round shape.
2. Make the mochi. Put the shiratamako in a bowl, and slowly mix in the water. Once the mixture becomes smooth, add the sugar and mix well. Spread out a bleached cloth in the bottom of a steamer and add the mixture. Cover with a lid, and steam for 15 minutes on high heat.
3. Place the ingredients from step 2 in a pot, and warm over low heat. Check the firmness of the mixture, and knead with a spatula as you add a little bit of water. Knead and mix until the mochi starts to become transparent and it stretches when you scoop it with a spatula.
4. Sprinkle some starch in a bowl and add the mixture from step 3. Dust the entire mixture with starch and divide into 8 portions.
5. While the mochi is still warm but cool enough to handle, spread each piece into a circle and wrap the strawberries from step 1. Put the daifuku in a container that has been sprinkled with starch so they do not stick together.