|Little red with a purple-white hood|
Many many years ago, there was a 14-year-old girl that didn't own a microwave. She attempted to make mochi using the steam method and failed miserably. Fast forward in time, she got a microwave! She educated herself on how to make these seemingly complex little things, and to her delight, they turned out so nicely she may never buy strawberry mochi from places like Little Tokyo again (not that she ever did).
Sharing with you my first attempt at making these delicious little confections, ichigo daifuku.
Strawberry Daifuku Recipe
6 medium-size strawberries
150g sweet red bean paste (anko)
100g glutinous rice flour (shiratamako/mochiko)
Corn or potato starch for dusting
-- Brief instructions:
Chop off the green leaves of each strawberry, then wrap each strawberry with enough anko to cover most of the strawberry. Place on a tray and temporarily leave it in the freezer while you make the mochi.
In a microwavable bowl, stir together glutinous rice flour & sugar. Slowly add water, mix as you do until consistency resembles heavy cream. Lightly cover with plastic wrap.
Microwave bowl for 1 minute. Take it out, stir.
Microwave for another minute. Take out, stir.
Microwave for last 30 seconds. Take out, dump onto starch dusted surface.
Dust your hands, dust your knife and divide mochi into 6 parts. Stretch each into rounds and place a anko-wrapped strawberry head first into the center of the round. Envelop the strawberry with mochi and pinch to seal the bottom.
Keep daifuku dusted with starch to prevent sticking and mold with your hands to configure a nice round shape. Slice in half, and enjoy!
--Probably more helpful instructions (sources): Just One Cookbook (step by step photos) / Cooking with Dog Video (Steam method) / Tabi Eats Video (Microwave Method)