• 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

• 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.
  
• 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

• 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.
  
• 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.
  
• First, microwave the mixture for 1 minute (for 1100W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
  
• 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.
  
• For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
  
• Sift the potato starch or cornstarch on the tray and put the mochi on top.
  
• 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

• 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.
  
• Start gathering the mochi edges to cover the strawberry from all sides. Use your thumb to hold the gathered mochi on top.
  
• 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

• Serve at room temperature.
  

To Store

• 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.