Strawberry mochi (Ichigo daifuku)

1. Rinse the adzuki beans, bring to the boil in 600 ml water, drain after 5 minutes (this removes bitterness), then cover with 300 ml fresh water and simmer for 60-80 minutes until soft, topping up with water as needed.

2. Add the sugar and salt and cook on low heat, stirring, until you have a thick, glossy, spreadable paste; cool completely, then divide into 8 and shape into balls.

3. Wash and dry the strawberries, cut off the green tops and wrap each one in a ball of anko so the tip peeks out.

4. For the mochi, mix the glutinous rice flour with the sugar and water in a heatproof bowl until smooth, cover loosely and microwave for 1 minute; stir, another 1 minute, stir, then another 30-60 seconds until it becomes a translucent, stretchy dough.

5. Turn the hot dough onto a board generously dusted with starch, dust the top too and cut into 8; press each piece into a palm-sized disc.

6. Place the strawberry balls in the centre of the discs, pinch the dough together at the top, turn seam-side down, brush off the excess starch and serve the same day.

Tip: Ichigo daifuku is the favourite sweet of the Japanese spring. Mochi hardens in the fridge, so keep it at room temperature and eat within 1 day. Ready-made anko (sweet bean paste) is available at Asian shops – it saves a lot of time.