Flatten the white bean paste and place a strawberry (pointy end down) on the center.
wrap the strawberry with white bean paste and shape it back into a round ball. Set aside
Place Shiratamako and sugar in a large heat proof bowl and add water.
Stir and mix well
Cover with cling wrap and microwave for 1 minute and 30 seconds to 2 minutes depending on the microwave. It should look partly floury and partly should be starting to resemble mocha texture.
Take the bowl out of the microwave, stir well with a wooden spatula and microwave further for 1 minute. The mochi should look translucent.
Scatter enough Karakuriko (potato starch) on the rolling mat and empty the mochi from the bowl onto the starch
Divide the mochi into 6 pieces and roll out flat till each circle is around 10 cm in diameter.
Place the white bean paste wrapped strawberry (strawberry tip facing down) on the rolled out mochi.
Gather the edge of mochi wrapping and wrap the strawberry with mochi using well dusted hands.
Close the mochi ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.
Repeat the above process for the remaining mochi and strawberries.
Video
Notes
*1 required at least 1/2 cup*2 if you are going to make bean paste from scratch, make it ahead.