Wrap the strawberries in a layer of tsubu-an. (If you are making cream cheese daifuku, wrap balls of cream cheese with the tsubu-an).
Put all the ● ingredients on a microwave safe plate, loosely cover with plastic wrap, and microwave for 3 minutes at 500 W! Remove the bowl from the microwave, stir well, and microwave it again for another 3 minutes at 500 W!
Stir the mochi dough from Step 2, and transfer to a tray dusted with katakuriko. When it's cooled, divide into 10 portions.
While thinly stretching out the mochi dough from Step 3, wrap the filling from Step 1 with it. Dust with katakuriko to prevent sticking, then serve!! (The one on the right in the photo is a strawberry daifuku, and the one on the left is a cream cheese daifuku).
Story Behind this Recipe
My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.
Use plenty of katakuriko. I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious.