Exposed Strawberry Method:

1. Trim the green stems off your strawberries and wash them. Allow them to completely dry before using.
2. In a medium-sized bowl, make your mochi by combining the mochiko, sugar, and water, mixing well.
3. Microwave for 1 minute and the mochi should turn into a slightly more firm texture. Mix a little with a silicon spatula and microwave again for 30 more seconds. It should come out with a texture that is slightly more firm than jello.
4. Coat a clean, flat surface with the cornstarch. Once the mochi has cooled for a few minutes, use a silicon spatula to lay the mochi out flat over the cornstarch.
5. Sprinkle a rolling pin with cornstarch and roll the mochi out flat, about 1/4 inch thick, being careful not to tear it. Cut into 8 equal pieces.
6. Roll each piece of mochi into a ball, then flatten it into a 1/4-inch thick circle using a rolling pin. This step ensures the mochi will have a smooth appearance.
7. Take 1 1/2 tablespoons of red bean paste and roll it into a ball. Repeat this step until you have 8 balls of red bean paste. Place one red bean paste ball in the center of each mochi circle.
8. Carefully fold the edges of the mochi over the red bean paste, pleating it to completely encase the paste. Seal at the bottom, then flip the mochi over so the seam is facing down. Gently roll the mochi into a smooth circle if needed.
9. Use scissors to make a small cut down the center of each mochi ball (leave about 1/4 inch intact). Insert a strawberry (pointy side up) into the cut, placing it right where the red bean paste is exposed.

Hidden Strawberry Method:

1. Trim the green stems off your strawberries and wash them. Allow them to completely dry before using.
2. In a medium-sized bowl, make your mochi by combining the mochiko, sugar, and water, mixing well.
3. Microwave for 1 minute and the mochi should turn into a slightly more firm texture. Mix a little with a silicon spatula and microwave again for 30 more seconds. It should come out with a texture that is slightly more firm than jello.
4. Coat a clean, flat surface with the cornstarch. Once the mochi has cooled for a few minutes, use a silicon spatula to lay the mochi out flat over the cornstarch.
5. Sprinkle a rolling pin with cornstarch and roll the mochi out flat, about 1/4 inch thick, being careful not to tear it. Cut into 8 equal pieces.
6. Roll each piece of mochi into a ball, then flatten it into a 1/4-inch thick circle using a rolling pin. This step ensures the mochi will have a smooth appearance.
7. Coat each strawberry with about 1/4 inch of anko, making sure it’s evenly spread. Once coated, place each strawberry pointy side up on a flat surface.
8. Gently cover each strawberry with a piece of mochi, taking care not to tear it. Tuck the edges of the mochi at the bottom of the strawberry, ensuring it’s securely sealed.