Rinse the strawberries and remove the stalks. Divide the bean paste into 30 g portions and shape into balls. Cover the strawberries with bean paste.
Put the mochiko flour and sugar in a microwave safe dish and add water little by little. Stir slowly with a wooden spatula.
Cover with plastic wrap and microwave (500W) for 2 minutes. Uncover and stir with a wooden spatula.
Cover with plastic wrap again and heat for 2 minutes. Uncover and stir well. Repeat this process one more time to make a thick dough.
Dust a large container with katakuriko and transfer the dough. Divide into 12 portions and flatten into circles. Sprinkle with katakuriko as necessary.
Place a circle of dough in the palm of your hand and put one portion of the strawberry and bean paste filling in the middle. Wrap the bean paste with the dough. Put the desalted cherry blossoms (soak in water and pat dry) on top and serve.
Story Behind this Recipe
I wanted to eat plenty of daifuku with fresh strawberries picked that very morning.
Weigh the bean paste and divide into twelve 30 g portions to create uniform-looking daifuku in the end. You can use either coarse or smooth bean paste. The thinner the dough is, the better the taste, because it'll be easier to taste the fresh strawberry and yummy bean paste.