Ichigo daifuku

Method

1. 1 Simmer red beans with sugar for 40 minutes until soft, then mash them and let cool to make the anko filling.
2. 2 Wash the strawberries, remove the stems, and dry them thoroughly, then wrap each strawberry tightly with a layer of red bean paste.
3. 3 Mix glutinous rice flour with sugar and water, steam for 3 minutes, stirring occasionally until the mixture becomes translucent and pliable.
4. 4 Sprinkle tapioca starch on the table and roll the hot dough into thin, round pieces.
5. 5 Place the filling in the center, pinch the edges of the dough together to seal, and roll into a ball, with the folded side facing down.
6. 6 Let the pastry rest for 15 minutes to allow the crust to set, then enjoy it on the same day.

With an appliance

• Microwave 1 hr 56 min

  Replace step 3: add glutinous rice flour and sugar to the bowl, microwave at 700 W for three cycles, each cycle lasting 1 minute, stirring thoroughly after each cycle; steps 4–6 remain unchanged.