**Prepare the Mochi Skin:** In a heatproof bowl, whisk together glutinous rice flour, corn starch, and powdered sugar. Gradually add milk and vegetable oil, stirring until smooth. If using, add a drop of food coloring and mix well.

Cover the bowl with plastic wrap, poking a few holes. Steam for 15-20 minutes over medium-high heat, or until the dough turns translucent and firm. Stir the dough a few times during steaming if needed.

Once cooked, transfer the hot mochi dough to a clean, oiled surface. Let it cool slightly, then knead gently until smooth and elastic (about 5 minutes). Be careful, it will be hot.

**Prepare the Filling:** In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the finely diced strawberries and lemon juice. Chill the filling in the refrigerator for at least 30 minutes to firm up.

**Assemble the Mooncakes:** Divide the chilled filling into 8-10 equal portions (about 30g each) and roll them into balls.

Divide the mochi dough into 8-10 equal portions (about 30-35g each). Dust your hands and a clean surface with cooked glutinous rice flour (koh fun) to prevent sticking.

Flatten each mochi portion into a thin disc, about 3-4 inches in diameter. Place a filling ball in the center.

Carefully bring the edges of the mochi skin up around the filling, pinching them together to seal. Roll gently between your palms to smooth any seams.

Lightly dust a mooncake mold with koh fun and press a mochi ball into it firmly. Tap the mold gently to release the mooncake. Repeat for the remaining mooncakes.

Serve immediately or chill for at least 1 hour before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.