For Red Bean Filling:

Cup of Yum
1. Divide red bean paste into 5 equal-sized balls, about 1 oz each.
2. Dampen your hands with water, this will make it easier to handle the red bean paste. Take a ball of red bean paste then gently mold it around one of the strawberries so the fruit is completely covered in the red bean paste. Repeat for the remaining 4 other strawberries and red bean paste. Set aside.

For Chocolate Filling:

1. Line a baking sheet with wax paper then set aside.
2. Add chocolate chips and milk in a microwave-safe mug. Microwave for 20 seconds at a time, stirring in between until chocolate is melted.
3. Use a fork or skewer to dip strawberries into the chocolate. Place on wax paper-lined baking sheet then freeze them for at least 1 hour.

Prepare Mochi:

1. In a microwave-safe bowl, combine Mochiko sweet rice flour, sugar, water, and dehydrated strawberries. Cover in plastic wrap, poke a few holes to allow steam to release, then microwave for about 1 minute. Stir mochi dough then microwave for another minute, or until it's set in the center.
2. Dust a clean dry surface with a little cornstarch to prevent sticking. Pour the mochi dough onto the surface, being very careful because it'll be hot. Dust the mochi dough with a little more cornstarch.
3. Use a rolling pin to flatten it into a ½-inch thick rectangle. Cut the mochi into 10 equal squares then cover with plastic wrap.

Assembling Strawberry Mochi:

1. Dust your hands with cornstarch. Place one strawberry on top of one of the mochi squares, flat side down.
2. Wrap the strawberry with the mochi working upwards towards the top, then pinch and twist at the strawberry tip so it's completely sealed.
3. Dust with a little cornstarch to prevent sticking then repeat for the remaining strawberries. Serve and store at room temperature. Enjoy!