1/4 cup anko paste (or Nutella or other chocolate)
1 cup Mochiko (sweet rice flour)
2/3 cup water
1/3 cup granulated sugar
If you have Katakuriko (potato starch), use that. But if not, you can substitute 2 Tablespoons corn starch plus 2 Tablespoons powdered sugar
1) Wash and dry strawberries. Remove stems and cut the berries in half.
2) To make the mochi: Stir together the water, granulated sugar, and mochiko in a microwave-safe bowl. (ad a drop of food coloring if you’d like). Mix well. Microwave on high for 2 minutes. Stir well with a spoon. Microwave an additional 30 seconds, or until the mixture can be formed into a soft ball.
3) Dust a surface with the cornstarch and powdered sugar. Dump the mochi mixture onto it. Use kitchen scissors to cut the mochi into 8 pieces.
4) When cool enough to handle (about 1 minute after removing from the microwave), flatten each mochi piece into a circular shape about the size of the palm of your hand. (It helps to dust your hands with the starch/sugar mix to prevent sticking)
5) Put a teaspoon or two of anko in the middle of the mochi, then place a strawberry on top. Gently wrap the mochi around the strawberry, being careful not to let the mochi tear. Pinch the seams closed.
6) Roll the daifuku in the corn starch/powered sugar until it’s not sticky to the touch.
7) Eat in the next few hours! Don’t refrigerate- they will become hard.