Red Bean Paste

1. Roll the red bean paste into 8 equal balls

Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Assembly

1. Prepare a shallow bowl with cornstarch
2. Using oiled or gloved hands flatten a portion of mochi between your palms and place a ball of red bean paste in the center
3. Bring the edges of the mochi together to enclose the red bean paste and roll it into a ball
4. Dust the ball in cornstarch and repeat with the remaining red bean and mochi
5. Dust off any excess cornstarch from the mochi balls and use scissors or a sharp knife to make a cut at the top of each assembled mochi
6. Trim the strawberries and place, trimmed side down into the incision
7. Enjoy!