Ingredients:

  • 6 Medium Strawberries (fresh, firm, and uniform in size)
  • 150g Fine sweetened red bean paste (Koshiban)
  • 100g Shiratamako (Glutinous rice flour)
  • 50g Granulated Sugar
  • 180ml Filtered Water
  • 1 tsp Strawberry Powder
  • 50g Potato Starch (for dusting)

Instructions:

  1. Wash the strawberries and remove the stems to create a flat base. Pat completely dry with a paper towel.
  2. Divide the red bean paste into 6 equal portions (approx 25g each). Flatten each ball of paste and wrap it around a strawberry, either leaving the tip exposed or covering it entirely.
  3. In a microwave-safe glass bowl, whisk the Shiratamako, granulated sugar, strawberry powder, and water until no lumps remain.
  4. Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove and stir vigorously with a wet silicone spatula.
  5. Microwave for an additional 1 minute until the dough becomes translucent, glossy, and tacky.
  6. Generously coat a clean work surface with potato starch. Turn the hot dough onto the starch and dust the top. Divide into 6 equal pieces while warm and wrap each around a prepared strawberry filling.