Wash and dry your fresh strawberries. If using, set aside the sweetened red bean paste.

In a large mixing bowl, combine the glutinous rice flour and sugar. Gradually add in the water and stir until you have a smooth batter.

Transfer the batter to a steaming-proof plate lined with parchment paper. Steam for about 20 minutes until the mixture becomes translucent and has a sticky consistency.

Once the mochi has cooled slightly, dust your clean surface with cornstarch or potato starch. Take a portion of the mochi dough, flatten it out with your hands, and place a strawberry in the center. Fold the edges over the strawberry and pinch to seal, adding red bean paste if desired.

Roll your finished mochi in a little cornstarch to prevent sticking. Repeat until all strawberries are encased, then serve immediately for the best texture.