Mochi with Cream and Strawberries

Method

1. Prepare the strawberry filling: In a saucepan, combine 200g strawberries, juice of half a lemon, and sugar (optional, to taste). Cook over medium heat until strawberries soften and release juices, stirring occasionally. Let cool slightly, then strain through a sieve to remove seeds. Mix in 70g diced strawberries. Pour into a mold and freeze for about 10 minutes until it becomes a thick sauce-like consistency.
2. Prepare the cream layer: In a bowl, combine 100g mascarpone, 100g whipping cream, and 40g sugar. Whip until smooth and stiff peaks form.
3. Prepare the mochi dough: In a microwave-safe bowl, combine 130g glutinous rice flour, 50g sugar, and 170g water. Mix well. Cook in the microwave on high for 1 minute, stir, then cook for another 30 seconds to 1 minute until the dough becomes thick and translucent. Alternatively, cook on the stove over medium heat, stirring constantly. (Add optional food coloring if desired.)
4. Dust a work surface with potato starch. Transfer the hot mochi dough onto the starch. Let it cool slightly until workable. Knead and stretch the dough into a flat sheet. Cut into equal portions.
5. Assemble the mochi: Take one portion of dough and flatten it into a disc. Place a spoonful of the cream mixture in the center, then top with a piece of the frozen strawberry filling. Carefully wrap the dough around the filling, pinching to seal. Repeat with remaining ingredients.
6. Serve immediately or refrigerate briefly. Enjoy!