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You need to prepare Glutinous Rice Flour *Japanese glutinous rice flour called ‘Shiratamako’ recommended. Thai Glutinous Rice Flour can be used.
Provide Salt.
Provide Sugar.
Provide Warm Water.
You need Strawberries *small ones are easier to wrap.
Prepare x 1 tablespoon Sweet Azuki Paste.
Prepare Potato Starch to prevent Mochi to stick to hands.

Smooth type of Sweet Azuki Paste is easier to wrap. Using a spoon, mash it into smooth paste. Koshi-an would be perfect..
Wrap each Strawberry with 1 tablespoonful of Sweet Azuki Paste and make balls..
Mix Glutinous Rice Flour, Warm Water, Sugar and Salt in a heat-proof bowl..
Cover the bowl with a plate, heat in the microwave for 40 seconds, stir well with a wet spatular, and heat 1 minute or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked..
IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir. *Note: Alternatively, the mixture can be steamed for 10 minute instead of cooking in the microwave..
Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..
Remove excess Potato Starch from Mochi and divide into 4 portions. Flatten one portion, place one ball of Azuki & Strawberry ball in centre and draw the edges up to enclose. Repeat with the remaining Mochi and Azuki & Strawberry balls..

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