Wash <quantity>200<unit>g</unit></quantity> of azuki beans

Add the azuki beans to a saucepan with boiling water. When the water boils again, add water at room temperature to drop the temperature to around <temperature>60<unit>°C</unit></temperature>. Drain and rinse the beans

Add the azuki beans to a saucepan with boiling water and bring it to a boil. Drain and rinse the beans

Add the azuki beans to a saucepan with room temperature water and bring it to a boil. Drain and rinse the beans

Simmer the azuki beans in water over medium-high heat. Add water from time to time and skim out any dirt. Simmer until the beans are soft enough to be smashed with your fingers

Drain the beans, preserving the liquid. Let the liquid list for 5m until the solids settle at the bottom

Add the beans to a saucepan over medium heat and add <quantity>160<unit>g</unit></quantity> of sugar in three batches. Stir constantly, until it achieves a paste consistency. Remove from the heat

Remove and discard the upper layer of the decanted cooking liquid and add it to the beans

Add salt to taste and mix. Crush the beans as you stir. The azuki bean paste is ready

Remove the stem and dry <quantity>6</quantity> clean strawberries

Place <quantity>1<unit>tbsp</unit></quantity> of the azuki bean paste over a sheet of cling film and flatten it by folding the cling film over it

Place the cut end of the strawberry on the flattened azuki paste. Use the cling film to wrap the azuki paste around the base of the strawberry

Put a steamer in a pot with water over high heat

Add <quantity>90<unit>g</unit></quantity> of glutinous rice flour to a bowl. Add <quantity>90<unit>ml</unit></quantity> of water gradually, stirring in between, until the dough no longer sticks

Add <quantity>40<unit>g</unit></quantity> of powdered sugar and mix until it develops a creamy consistency

Put the bowl in the steamer and cover it for 5m until the dough softens

Remove from the steamer and stir

Put the bowl back in the steamer for 5m to warm the dough. Remove from the steamer and pound the dough until it begins to become elastic

Place the bowl back in the steamer for 5m to warm the dough. Remove from the steamer and pound the dough vigorously until it is smooth and elastic

Cover a work surface with tapioca starch and place the mochi dough on it

Dust your hands with the starch and divide the dough while it is still warm. Flatten the pieces gently with your fingers. The mochi dough is ready

Place the top of the strawberry in the center of the mochi dough. Bring the dough all the way to the bottom of the strawberry, wrapping it. Pinch the dough to close it and brush the mochi to remove the starch. The strawberry daifuku mochi is ready

Enjoy it fresh on the same day!