Add homemade strawberry syrup and lemon juice to the fresh strawberries, then blend into a purée.

Whisk together glutinous rice flour, cornstarch, sugar, and strawberry purée until smooth and lump-free.

Cover with cling wrap, poke holes and microwave for 4½ minutes, stirring halfway through. Stir in the butter while the dough is hot until fully melted and smooth.

Once slightly cooled, pinch off small pieces, roll into balls, and flatten slightly.

Roll each piece in unsweetened coconut flakes to prevent sticking and add texture. Enjoy!