Strawberry daifuku mochi

To make the red bean paste, drain the beans and add them to a blender along with 80ml water, both sugars and butter. Blitz on high until smooth, adding a little more water, if needed. Transfer to a non-stick pan and cook over a medium-high heat, stirring consistently, until thickened. It should be firm enough to hold its shape. Remove from the heat and allow to cool. Refrigerate for at least 30 minutes to firm up, then roll into 35g balls.

In a microwavable bowl, whisk together the rice flour, corn flour and sugar. Gradually whisk in 180ml water and food colouring until you have a smooth mixture. Place a large flat plate on top of the bowl to seal it. Microwave the mixture for 1 minute before removing the plate and stirring it with a silicone spatula. Microwave for a further 2 minutes, stirring again after 30-second intervals. Set aside to cool completely.

Hull the strawberries.

Flatten a ball of bean paste and shape it evenly around the strawberry. Repeat the process with the remaining strawberries and bean paste. Set them aside for later.

Once the mochi dough has cooled, sprinkle some corn flour on a clean surface. Transfer the dough to the same surface and knead until it becomes pliable and stretchy. Roll it out until it is flat, approx. 5mm thick. Using a circular cutter, cut out 8-10 equal circles. Place the circle in a small bowl or in the palm of your hand to help shape the mochi. Place a bean paste-covered strawberry in the centre and pull the edges closed to wrap tightly. Tip it out of the bowl. Pinch to seal shut and lightly toss it between your hands to remove excess flour. Place seam-side down in a paper cupcake liner. Repeat with the remaining pieces of mochi dough and bean paste-covered strawberries.

Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Heat in the microwave for 30 seconds to revive the chewiness.