Daifuku Mochi

Method

1. In a bowl, combine shiratamako flour, sugar, water, and a pinch of natural red food coloring. Mix until smooth.
2. Transfer the mixture to a pot and cook over low heat, stirring constantly, until the dough thickens and becomes translucent (about 2-3 minutes).
3. Turn the cooked dough onto a surface generously dusted with potato starch. Let it cool slightly until easy to handle.
4. Dust more potato starch on top and roll out the dough to about 5mm thickness using your hands or a rolling pin.
5. Prepare the filling: Divide the white bean paste into 6 portions of 50g each. Shape each into a ball, then flatten into a disc.
6. Place a strawberry in the center of each disc and wrap the bean paste around the strawberry, forming a smooth ball. Set aside.
7. Using a knife, cut the mochi dough into 6 equal pieces.
8. Take one piece of dough and flatten it in your palm. Place a bean paste ball in the center.
9. Pull the edges of the dough up and over the filling, pinching to seal. Shape gently into a smooth ball, using a little potato starch if needed.
10. Repeat for all pieces. Serve as is or cut in half to show the cross-section.