Juicy strawberries and the amazing texture of mochi make it hard to beat this light, yet explosive Japanese dessert!
Divide red bean paste into 5 same size balls using one scoop out (20g each), almost like a ping pong ball size. And, flatten each ball like a round shape and place one strawberry and cover it all over, but leaving a strawberry top open.
In a stainless-steel bowl or glass bowl, combine glutinous flour, sugar and add water little by little until smooth and never leave lumps, using a whisk or fingers.
Put 2 into a boiling steamer basket or any type of steamer set you have, and cover, then steam for around 12 minutes. After 5 to 8 minutes, stir with wet spatula or spoon and combine well (because the inner mixture is not cooked).
On a countertop or tray, add starch generously and take out the steamed glutinous rice dough out of the bowl. Then cover with starch completely, then leave it for 30 minutes. Cut the dough using hands, into 5 pieces and brush off the starch well, and be sure any area is not sticky anymore.
Put 1 in the middle of cut glutinous dough (#4), and start covering all the sides, and pinch all the sides so that they stick. If some part is getting sticker, put more starch and brush off again. Serve room temperature. Must be eaten within on the same day you made.