Ichigo Daifuku Mochi (holiday edition)

Instructions

Mochi

1. Pour the Mochiko, sugar, and water into a microwave safe bowl and mix until combined
2. Cover with plastic wrap and heat in the microwave on high for 1 minute
3. Remove and mix together with a spatula (it helps to slightly wet the spatula with some cold water first)
4. Cover with plastic wrap and microwave on high for another minute
5. Remove and once again mix around the mochi with a spatula
6. Cover with plastic wrap and microwave on high for 30 seconds
7. Remove and mix the mochi around a bit, then pour onto a surface that has been dusted lightly with Mochiko and cover lightly with more Mochiko
8. Roll out the mochi until ~1/2 inch thick
9. Cut out circles from the mochi sheet that are ~1 inch in diameter

Red Bean Paste

1. Pour the red beans and water into a small saucepot and heat over medium high heat until boiling
2. Once boiling, strain out the water and fill the pot again with water until it is about 2 inches above the red beans
3. Place over medium high heat again and allow to boil for the next 30-45 minutes or until the beans are soft to the touch (if the water runs low at any point, just fill the pot with more water until it once again is 2 inches above the red beans)
4. Once the red beans are done cooking, remove all but 1/4 cup of water from the pot
5. Pour in the sugar
6. Heat the red beans, sugar, and water over medium heat
7. Constantly stir the red beans until the paste slowly forms and the mixture thickens (once you're able to stir and see the paste sticking together nicely you're done)

Assembly

1. Wash, core, and dry strawberries
2. Cut the tip of the strawberry off
3. Fill the cored inside with about 1 tbsp of red bean paste
4. Place the ball of mochi on the top of the cut strawberry
5. Place the other piece of the strawberry on top of the mochi and lightly press down
6. Decorate with black sesame eyes and melted white chocolate buttons!