Cup of Yum
1. Before You Start: If you want to make more than 6 pieces, I highly recommend you to work in batches. If you do not have a microwave, please see Notes for other options to cook the shiratamako.

To Prepare the Strawberries

1. Rinse, dry, and hull 6 strawberries. Divide 5.3 oz sweet red bean paste (anko) and roll into 6 same-size balls. Anko gets sticky on your hands, so wash and completely dry your hands each time you make a ball.
2. Wrap each strawberry with the anko from one ball. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.

To Cook the Shiratamako

1. In a medium microwave-safe glass bowl, mix the shiratamako and sugar with a whisk. For a 100 g bag, mix 100 g or ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and 1½ Tbsp sugar. For a 120 g bag, mix 120 g shiratamako (glutinous rice flour/sweet rice flour) (or 1 cup minus 2 Tbsp) and 2 Tbsp sugar.
2. Using a silicone spatula, slowly add the water in 3 parts—a total of 150 ml water (⅔ cup minus 2 tsp) for the 100 g shiratamako bag and ¾ cup water for the 120 g bag. Stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
3. First, microwave the mixture for 1 minute (for 1100W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
4. For a second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
5. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
6. Sift the potato starch or cornstarch on the tray and put the mochi on top.
7. With the silicone spatula or a kitchen scraper, fold the mochi in half one time so it won’t be as sticky. Then, divide into 6 equal pieces.

To Shape the Strawberry Daifuku

1. Put some potato starch or cornstarch on your hands. Flatten and expand each mochi into a 3-inch (7.6-cm) round or square. Then, put the anko-covered strawberry on top of it, with the tip pointing down.
2. Start gathering the mochi edges to cover the strawberry from all sides. Use your thumb to hold the gathered mochi on top.
3. When all edges of the mochi meet at the top, twist and close the seam. Hold the mochi with both hands and form into a nice round shape. Place the daifuku seam side down on a plate with the strawberry tip pointing up. Repeat the process for the remaining mochi.

To Serve

1. Serve at room temperature.

To Store

1. Keep the leftovers in an airtight container and store at room temperature. Do not put in the refrigerator as the cold temperature makes the mochi hard. Consume within 2 days.