Wash and thoroughly dry the strawberries, ensuring no moisture remains.

Divide the red bean paste into 8 equal portions (about 25g each). Flatten each portion in your palm and wrap it around a strawberry, leaving the pointed tip slightly exposed. Set aside.

In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth with no lumps.

Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove and stir vigorously with a wet spatula.

Microwave for another 1 minute, then stir again. The mochi should be translucent and stretchy.

Generously dust a clean work surface with cornstarch. Transfer the hot mochi onto the starch.

Dust the top of the mochi with more cornstarch and flatten it slightly. Divide into 8 equal portions using a bench scraper or knife dusted with starch.

Working quickly while mochi is still warm and pliable, flatten each portion into a circle about 8cm wide. Place a bean paste-wrapped strawberry in the center.

Gather the edges of the mochi around the strawberry, pinching firmly to seal at the bottom. Shape into a smooth ball with the sealed side down.

Place each finished daifuku seam-side down on a plate dusted with cornstarch. Serve within a few hours for the best texture.