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If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.
When it starts to get thick and change colour (it becomes a bit pale) remove it from the heat and transfer to a bowl. Leave to cool for about 20-30 mins.
First, wash your strawberries and dry them thoroughly.
Cut off the stems and place them on kitchen paper with the cut part facing down. (The kitchen paper with absorb the excess liquid.)
Take your anko paste and divide it into 8 pieces. (about 20g per ball)
Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)
Lay a piece of baking parchment on a plate or container.
Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up.
Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.
Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.
Cover the plate or container in cling film or a lid and store in the fridge until later.
In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they're still dry.
Add 150ml water to the dry ingredients and whisk until more or less smooth.
Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.
Take it out and mix well with a spatula (don't use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.
Put the cling film back over the top and return to the microwave for 2 minutes 600W.
While it's microwaving, cover a tray with corn starch or potato starch.
Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.
Use the spatula to scrape the mochi dough onto the corn starch tray.
Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I use my hands but you can also use a starch covered rolling pin or the back of a spoon to spread it out.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.
Cut the mochi into 8 equal squares.
Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.
Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)
Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.
Repeat for the other 2 corners and close any gaps by pinching them together.
Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)
Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry hands thoroughly and coat with cornstarch before picking up the next mochi)
Brush off any excess starch.
Eat immediately or keep in the fridge for one to two days.