• Rinse and hull the strawberries, and pat each dry.
• Take about a tablespoon of red bean paste and flatten it in your palm, then wrap it around the strawberry to form a ball, leaving the tip of the strawberry uncovered. Repeat with the other 5 strawberries, and place in the refrigerator to set.
• In a heat-proof/microwaveable bowl, combine the rice flour, sugar, and water (and matcha powder, if using), and stir to combine.

Steamer instructions: place the bowl in the steamer, and cover with a heatproof plate. Cook for 10 to 12 minutes, stirring once or twice until the mochi in the bowl is smooth and slightly translucent. Microwave instructions: cover the bowl loosely with a lid or plastic wrap and microwave for 1 minute. Remove from microwave and stir with a wet spatula. Return to microwave for 1 more minute and stir again. Repeat this for a third minute, then remove from microwave. The mochi should be smooth, pliable, and slightly translucent.

• On a clean work surface, sprinkle a generous amount of starch to prevent sticking. Turn the mochi onto the surface carefully, it will be very hot. Coat your hands with additional starch, and stretch out the mochi, then cut into six equal sized portions with a flat knife.  Flatten each piece into a circle, and place a red bean paste ball (strawberry tip down) in the center of the mochi. Bring edges together, pinching securely to close. Repeat for the rest of the strawberries.
• Enjoy immediately. Can keep in the fridge for a few days but it’s best to eat fresh as the mochi will harden.