Wash the strawberries, remove the hull, and pat dry with a paper towel. Divide the koshi an into 30 g portions and roll into balls.

In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while. When the flour has absorbed all the moisture, stir well.

Cover with plastic wrap and microwave at 600 W for 2 minutes. Remove from the microwave and stir well with a wooden spatula. Microwave for another minute.

Check the consistency, add a little amount of the remaining milk, and stir. Microwave for another minute, and taste. Repeat this process for about 3 times until the floury taste fades away.

To the mixture from Step 4, add condensed milk as much as you like and mix.

On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions.

Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out. Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku.

It's totally a matter of preference. But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced.

Cut incisions to the daifuku and place a strawberry in the middle.

Done.