Clean the strawberries with water and pluck out the green leaves.

Make the red bean paste.

Cover each strawberry with a layer of 20g red bean paste, but leave the pointed end exposed.

Make the mochi dough by combining glutinous rice flour, cornstarch, sugar, oil, and water.

Mix well using a whisk and pour it into a non-stick pot.

Cook over low heat, stirring for about 3 minutes. It should eventually become a fluffy, non-sticky dough.

Roll the dough in a sprinkle of cooked glutinous rice flour. In this way, it makes it easier to work with without the dough sticking to the surface or your hands.

Divide the dough into 35g portions, making about 7 in total.

Flatten each portion with a rolling pin to make a flat circular dough wrapper.

Take your coated strawberries and wrap them with the dough wrapper.

Seal the mochi by pinching the edges together.

If you prefer extra flavor or color, coat the exterior with milk powder, coconut flakes, or any of the coating suggestions mentioned above.