Slice the stems off the strawberries. Portion out the bean paste into equal amounts (the same number as your strawberries).
Wrap the bottom half of each strawberry with the bean paste. Prepare a tray that's been dusted with extra starch or rice flour.
Combine all the ☆-marked ingredients in a microwave-safe bowl, and mix together with a whisk. Cover lightly with plastic wrap.
Cook the mixture in the microwave for 3 minutes. After 3 minutes, take a look, give it a thorough mix with your whisk, cover again with plastic wrap, and microwave for another 2 minutes.
Mix the mochi in the bowl with a spatula, and pour the contents into a tray.
Portion the mochi out in equal sizes while it's still warm and soft.
Roll out the mochi into an oblong, oval shape. Tuck in the strawberry.
Let the pointed tops of the strawberries poke out from the mochi. Pinch the sides of the mochi together so they stick, so the mochi surrounds the strawberry in a snug fit. Lastly, attached two sesame seeds on each mochi ball, for the eyes.
Here's what regular daifuku look like, for comparison.
Story Behind this Recipe
It tastes the same as a regular strawberry daifuku. It's just a lot cuter!
-You can either katakuriko, cornstarch, or joshinko for the extra flour or starch you use in the wrapping stages. -You should dust your hands with flour or starch to make the wrapping and shaping easier. -A pair of tweezers is good to have on hand for the sesame eyes. -Try to choose a bean paste that's on the stiffer side.