Step 1: Ingredients and Preparation
1cup sweet glutinous rice flour (Mochiko is a popular brand in Japanese and Korean stores)
3/4 cup water
1/4 cup sugar
and extra flour or corn starch for handling the dough.
(I made this from scratch because I couldn't find any in stores near me. You can find it pre-made. It's often called anko or shiro-an)
1 cup dried white beans
1/2 cup sugar
2 to 3 cups water
Strawberries - this recipe makes about 8 balls, so have 8 ripe strawberries on hand
Step 2: Make the Bean Paste!
Keep an eye on them...they need to become tender. Depending on how dry your beans are, this should take between 30 minutes and 1 hour.
Add more water if the level gets low.
Once the beans are tender, strain them (reserving the liquid) and puree in a food processor or mash with a fork. Add a little more water if necessary to achieve a smooth but thick consistency. The paste should be thick enough that you can pick it up and mold it around the strawberries.
Step 3: Prepare the Berries
Remove the stems from your strawberries and cut off the white part.
Rinse them, and then pat them dry with a paper towel. If they're wet, the bean paste will not stick to them.
When you're sure that the berries are dry and the bean paste is cool enough to handle, take a small lump of bean paste and carefully mold it around the strawberry.
You want a substantial layer, but not one so thick that it falls off.
Leave a little bit uncovered at the base of the strawberry so that you can pick it up.
Set these berries aside while you prepare your dough.