1-First, get your ingredients prepped. Cook 50 g glutinous rice flour in a pan over medium heat for about 5 minutes, stirring constantly until it smells like popcorn and turns slightly yellow. This becomes your hand powder to keep things from sticking. Next, beat 150 g heavy whipping cream with 15 g sugar until stiff peaks form and pop it in the freezer.

2-Making the Mochi Dough: Now, in a microwave-safe container, mix 100 g glutinous rice flour and 30 g cornstarch. Blend 90 g strawberries, 90 g milk, and 40 g sugar until smooth, then pour it into the flour mix and stir until it’s thick like yogurt. Cover it with microwave-safe wrap and poke about 16 holes in it.

3-Microwave for 3 minutes and check with a toothpick it should come out dry. If not, add 30 seconds more or steam for 30 minutes. Add 20 g butter on top to melt, then knead with non-stick gloves until it’s absorbed and stretchy enough to pull about 10 inches. Divide into 8 portions of about 32 g each and flatten into 4-inch circles.

4-Assembling Your Mochi: Place each flattened piece on a ladle or small bowl, add about 2 tbsp whipped cream and 1 tbsp strawberry jam in the center, then wrap the edges tightly and seal. Freeze for 20 minutes before serving. The total time is around 1 hour and 20 minutes, including prep and cooking.