Steps

1. Wash 4 strawberries, and remove the stems.
   🕒 01:18
2. Divide 120g of tsubuan into 4 portions. Wrap each portion in plastic wrap and roll into a ball.
   🕒 01:25
3. In a bowl, add 60g of shiratamako. Gradually add 90ml of water in two additions, and mix with a spatula, mashing to eliminate any lumps.
   🕒 01:39
4. Add 25g of sugar and mix further.
   🕒 02:03
5. Cover with plastic wrap and microwave on 600W for 1 minute.
   🕒 02:09
6. Remove from microwave, and knead well with a spatula until the mixture is uniform.
   🕒 02:14
7. Re-cover with plastic wrap and microwave on 600W for 1 minute. Knead again in the same manner.
   🕒 02:39
8. Cover again with plastic wrap and microwave on 600W for 30 seconds. Knead. (Key Tip!) Microwave for a total of 2 minutes and 30 seconds, kneading thoroughly until the mixture is smooth and glossy.
   🕒 02:52
9. Spread potato starch on a tray or plate.
   🕒 03:17
10. Transfer the microwaved dough onto the dusted surface. Coat with potato starch to prevent sticking, and spread it into a round shape.
    🕒 03:20
11. Divide the dough into 4 portions and let it cool until it's lukewarm. (Key Tip!) Proceed to the next step when the dough is slightly warm to the touch, not hot.
    🕒 03:34
12. Place a rolled tsubuan ball (without plastic wrap) in the center of a dough portion.
    🕒 04:01
13. Stretch the edges of the dough to wrap around the bean paste. Pinch the seams firmly with your fingertips to seal.
    🕒 04:06
14. Place the sealed side down on a flat surface. Use both hands to roll and shape it into a round ball.
    🕒 04:31
15. Dust off any excess potato starch from the surface.
    🕒 04:50
16. Use kitchen scissors to make a cut in the center of the daifuku.
    🕒 05:01
17. Place a strawberry into the cut.
    🕒 05:08