1. Wash and hull the strawberries, then pat them completely dry. If using red bean paste, divide it into 8 equal portions (about 18-20g each) and gently mold each portion around a strawberry, covering it completely. Set aside.

2. In a microwave-safe bowl, combine glutinous rice flour and sugar. Gradually whisk in the water until smooth and no lumps remain.

3. Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir the mixture with a wet spatula.

4. Cover again and microwave for another 1 minute. Stir again. The dough should start to become translucent and sticky.

5. Microwave for a final 30 seconds to 1 minute, stirring until the dough is uniformly translucent and very sticky. The total microwaving time should be around 2.5-3 minutes, depending on your microwave. Alternatively, steam the dough for 15-20 minutes until translucent.

6. Generously dust a clean work surface with cornstarch. Carefully transfer the hot mochi dough onto the dusted surface.

7. Dust the top of the mochi dough and your hands with more cornstarch. Gently flatten the dough and cut it into 8 equal pieces.

8. Take one piece of mochi dough and flatten it into a disc (about 3-4 inches in diameter). Place a prepared strawberry (covered with red bean paste) in the center of the mochi disc.

9. Carefully gather the edges of the mochi dough around the strawberry, pinching them together at the top to seal. Ensure the strawberry is fully enclosed.

10. Gently shape the mochi into a smooth ball. Place seam-side down on a plate. Repeat with the remaining mochi pieces and strawberries.

11. Serve immediately or store in an airtight container at room temperature for up to one day. Enjoy your homemade Strawberry Mochi!