Sprinkle katakuriko on a tray. Wash the strawberries, drain, and hull.
Roll the shiro-an sweet white bean paste into balls, about 20g of bean paste per ball.
Wrap the strawberries from Step 1 in the bean paste balls from Step 2. When you finish wrapping the strawberries, chill in the refrigerator.
Put the shiratamako in a heat-proof bowl and add water a little bit at a time, stirring as you go. Break up lumps as you stir.
Mix the sugar and microwave for 4 - 5 minutes. Every 30 seconds, take the mixture out of the microwave and stir well. It's ready when the mixture becomes translucent.
Transfer the mixture to the tray you prepared in Step 1. Divide into 10 equal portions.
Wrap the strawberries from Step 3 with the mochi you made in Step 6. Begin from the tip of the strawberry and wrap the whole strawberry with the mochi.
Placing the sealed ends down, roll the daifuku into balls. Sprinkle katakuriko on top and you're done.
Work quickly so you can finish making the daifuku before the mochi hardens.
Story Behind this Recipe
I always wanted to try making this Japanese style dessert during strawberry season. Using the microwave makes the mochi so easy to make. Easy, cute and delicious! I recommend this as a springtime dessert or to give as a gift.
With this strawberry daifuku recipe, you can change the shiro-an sweet white bean paste and strawberry filling to make different kinds of daifuku. I hope you'll try using seasonal fruit to make all kinds of fruit daifuku.