Mix the mochi dough

• Whisk the glutinous rice flour and sugar in a mixing bowl.
• Pour in the milk and stir until smooth and lump-free.
• Add a little red food coloring if you want a pink dough.

Cook the dough

• Microwave the dough in short bursts, stirring between each, until it becomes thick, translucent and slightly sticky.
• Let the dough cool slightly until it is comfortable to handle.

Prepare the strawberries

• Hull the strawberries and pat them completely dry.
• Dust the strawberries lightly with cornstarch.

Shape the mochi

• Dust a work surface generously with cornstarch and roll the dough out.
• Cut the dough into portions and flatten each one into a disc.
• Wrap each strawberry in a dough disc and pinch the seams closed.

Chill and serve

• Place the mochi seam-side down and chill until firm.
• Serve at room temperature or slightly chilled.