There were a few things I learned from my first experiment making strawberry Daifuku.
First of all I had too much mochi and it got harder to form as it got colder. Besides that it was simply difficult to form and took too much time for each daifuku.
This is the modified version but it'll still need to be adjusted, so don't follow quite yet...
1 cup glutenous rice flour
1/2 cup sugar
2/3 cup water
1 can of white bean (Lazy me! Next time I should do this properly by cooking my own bean, preferably Azuki bean )
1/4 cup white sugar
1. Canned bean has to go through a strainer. (this took some time)
2. In a pot, melt the sugar with some water at medium heat, adding the bean. Mix well.
3. Keep stirring until it reaches to the desired consistent (in this case, it could be quite dry)
4. Move to another container and place a plastic wrap to avoid drying the surface, wait to cool.
(540 ml can gave me about 1 1/2 cup of bean paste this time. I ended up using the half for 8 daifuku. The other half is in a freezer)
5. Wash and dry strawberries.
6. Make a ball with some cooled bean paste (about 1 Tbsp) and a strawberry.
7. Prepare Mochi.
8. Form each Daifuku.
----After thoughts: Over all it was good, but the skin tasted too thick. I ended up with 8 Daifuku but it could've been 10 instead. Mochi stayed warm until I finished forming, adding two more wouldn't be too much of a problem. The bean paste tasted alright, but it's not my favorite. I think I should just get some Azuki bean and prepare it by myself next time. Hopefully after the third try I will have a final recipe which is "perfect"...