Tsubu-an (chunky azuki bean paste), or shiro-an (smooth white bean paste)
40 to 50 g
Divide the tsubu-an into 10 g portions. Slice the strawberries in half lengthwise, if they're big, slice into quarters.
Put the shiratama-ko, joshin-ko, sugar and a little water in a heatproof bowl and mix very well. Try to dissolve the shiratama-ko as much as possible.
Cover the bowl loosely with plastic wrap and place on the edge of the microwave oven turntable. Microwave for 1 minute and mix well. Microwave for another 30 seconds and mix, microwave again for 30 seconds and mix (The dough will become quite firm.)
Dust a cutting board lightly with katakuriko, spread the dough on top, sprinkle katakuriko on top, cover with plastic wrap and roll out to about 2 mm thick with a rolling pin.
Cut 12 square pieces of dough. Place the anko and piece of strawberry on each dough square, and fold in the bottom → left → right in that order to wrap.
The aim is to make them look like hina dolls, so don't reverse the left and right order.
This dough can be used to make shiso mochi or yatsuhashi too.
Story Behind this Recipe
I love user "chikappe"'s yatsuhashi dough (Recipe ID: 263145), so I derived my recipe from that.
If you master the sticky chewy rice dough, you can use it in many ways! Try wrapping it around different kinds of bean paste or fruits, or varying the wrapping technique, and have fun. If you are making the dumplings in advance, the strawberries may get watery, so watch out for that. (If they're made the same day they're eaten, it's not a problem.)