Strawberry Mochi

In a microwave-safe bowl, combine glutinous rice flour, sugar, milk, and strawberry food coloring. Whisk until the ingredients are completely dissolved and the mixture is smooth.

Cover the bowl tightly with plastic wrap or a microwave-safe lid. Steam the mixture for 20 minutes over medium heat, or microwave for 2-3 minutes on high, stirring halfway, until the dough is translucent and cooked through.

Once cooked, carefully remove the hot dough from the steamer or microwave. Add the softened butter to the hot dough and mix vigorously with a spatula until the butter is fully incorporated and the dough is shiny and smooth.

Lightly dust a clean surface with cornstarch. Transfer the warm dough onto the dusted surface and knead it gently for about 3-5 minutes until it becomes elastic and less sticky.

In a separate chilled bowl, combine non-dairy whipping cream, dairy whipping cream, and condensed milk. Whip until stiff peaks form.

Gently fold the strawberry puree into the whipped cream mixture until just combined. Be careful not to deflate the cream.

Wash and pat dry the fresh strawberries. Hull them if necessary, ensuring they are ready for wrapping.

Divide the mochi dough into 6-8 equal portions. On a cornstarch-dusted surface, flatten each portion into a thin circle (about 4-5 inches in diameter).

Place a dollop of strawberry cream filling in the center of each dough circle. Place a prepared strawberry on top of the cream, then add another small dollop of cream over the strawberry. Carefully gather the edges of the mochi dough and pinch them together to seal, forming a ball.

Dust the finished mochi balls with a little more cornstarch or powdered sugar to prevent sticking and for a neat finish. Serve immediately or chill for a short period.