Youki Ichigo 雪苺娘(ゆきいちご): Strawberry and cream Daifuku (using 白玉粉)

This is the second time for Youki Ichigo  雪苺娘(ゆきいちご): Strawberry and cream Daifuku, the first time that I made I use Glutinous rice flour with corn starch.

But if you can find the premixed flour Shiratamako (白玉粉) (glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch) it's easier. I still use the microwave for making this kind of dessert, I think it the easiest way ^^. But using the microwave the only thing that you need to pay attention is time. I can't tell you the exact time, each microwave is different and the temperature of the water (in your house) is different too. So start with 1 minute per round, then after 3-4 minutes use 30 seconds until the mixture turn smooth, thick and sticky. When choosing strawberry, the small size is better for the look ^^ and it's easier to cover it too. 
When cover the strawberry with the mochi, don't press the mochi too thin or it will be torn. 
PS. if you can't find Shiratamako (白玉粉) and want to make this dessert use this recipe. 

Youki Ichigo  雪苺娘(ゆきいちご)
 Strawberry and cream Daifuku (using 白玉粉)

Make 4

 60g ...................................... Shiratamako (白玉粉)
80g ...................................... Superfine sugar
120ml .................................. Water
.............................................. Corn flour for dusting
Filling
4 ........................................... Strawberry, hulled
60g ....................................... Whipping cream
6g .......................................... Icing sugar
.............................................. Sponge cake cut into 4 small round (you can use any recipe ^^)

Shiratamako (白玉粉)
is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch

 Pour both shiratamako and sugar into a microwavable bowl , pour the water into the bowl (I use Lékué steam case ^^), and cover the bowl with plastic warp or close the steam case.

Place the bowl in the microwave, use  600w power and heat for 3-4 minutes , remove the bowl after each 1 minute and stir until combine.

 After 3-4 minutes the mixture will be thick and sticky (I use 4 and a half minutes).
Dust a small baking sheet with corn flour, then pour the mochi into the sheet, dust the corn flour on top of the mochi, cover and let the mixture cool.

Whip the whipping cream with icing sugar until firm peaks formed.
Cut mochi into 4 pieces.
Place plastic warp on top of small ramekin dust your hand with corn flour then press the mochi until it large enough to cover the strawberry.
Place the mochi on the plastic warp, spoon the whipped cream over the mochi then place 1 strawberry on top of the cream follow by the sponge cake.
Fold the rim of the mochi to cover the sponge cake.

Youki Ichigo  雪苺娘(ゆきいちご): 

Strawberry and cream Daifuku (using 白玉粉)