Strawberry Sauce

1. Wash and chop the strawberries into small cubes.

2. Add the strawberries, sugar, and lemon juice to a saucepan and mix well.

3. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down.

4. Transfer the sauce to a clean bowl, cover with plastic wrap, and refrigerate until fully cooled and set.

Mochi

5. In a clean bowl, mix the glutinous rice flour, cornstarch, granulated sugar, milk, and a small amount of red food coloring until smooth.

6. Pour the batter into a nonstick pan and add the unsalted butter.

7. Cook over medium heat, stirring continuously, until the mixture thickens and forms a dough ball.

8. Continue cooking until the dough no longer sticks to the pan and becomes translucent and stretchy.

9. Dust the work surface and dough with cooked glutinous rice flour. Wearing gloves, knead the dough until very elastic.

10. Divide the dough into 6 or 8 equal pieces and roll each into a round, flat sheet.

Whipped Cream

11. In a clean bowl, mix the softened cream cheese and sugar until smooth.

12. Add the heavy cream and beat with a hand mixer until stiff peaks form.

13. Transfer the whipped cream to a piping bag.

Assemble the Mochi

14. Place one mochi sheet over a mochi mold.

15. Pipe whipped cream into the center, add strawberry sauce, then cover with more whipped cream.

16. Wrap the mochi dough around the filling, sealing it completely.

17. Place each mochi into a cupcake liner and serve.