Pressure cook red beans and water over medium heat for 40 minutes. After 40 minutes, drain the red beans leaving a bit of water, then transfer it to a blender and blender until smooth.

Place the red beans into a non stick pan, then add sugar, salt, and cooking oil and cook over small heat. Keep stirring until the red beans paste is thicken and no longer stick to a pan and silicone spatula. Let it cool

In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, milk and cooking oil. Stir it with whisk until there is no lump.

Grease the dish and pour the mochi mixture. Steam the mochi mixture for 25 minutes.

While the mochi is steamed, roast the glutinous rice flour over small heat until light and the color is slightly yellowish. Place it to a small bowl and set aside.

After the mochi is cooked, place it to a silicone mat. Knead the mochi dough until the oil is fully adsorbed and the mochi is stretchy.

Divide the red bean paste about 25 g each, then cover the fresh strawberry with red bean paste until fully covered.

Divide the mochi into 10 portions, and dust it with some roasted flour to prevent it sticking then flatten it with wooden roller.

Wrap in red bean paste and strawberry, and pinch the mochi to seal. You can serve immediately or refrigerate first. Enjoy!