To begin, take a large microwave-safe bowl and add the glutinous rice flour and sugar. Mix well to ensure the ingredients are evenly combined. Slowly add the water, stirring constantly, until a smooth, lump-free batter forms. The consistency should be thick but pourable.

Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute. After microwaving, stir the mixture thoroughly with a spatula to prevent any lumps from forming.

Microwave again for an additional 1 minute. Stir once more, ensuring the dough thickens into a slightly translucent, sticky texture. If the dough is still opaque, microwave for 30 more seconds. The dough should be soft, stretchy, and slightly glossy.

Generously dust your work surface and hands with cornstarch to prevent sticking. Transfer the hot mochi dough onto the cornstarch-dusted surface. Sprinkle more cornstarch on top of the dough to make it easier to handle.

Using a rolling pin, gently flatten the mochi dough into an even layer, about 1/4-inch thick. Be cautious not to press too hard, as the dough is delicate. Cut the dough into 8 equal pieces using a knife or pastry cutter.

Take a piece of dough and flatten it slightly in your hand. Place a small ball (about 1 tablespoon) of sweetened red bean paste (anko) or your chosen filling in the centre. If using fresh strawberries, place the strawberry inside the anko for added flavour.

Carefully fold the edges of the mochi over the filling, pinching the seams to seal the filling inside. Gently roll the Daifuku in your hands to create a smooth, round shape. Repeat this process for all 8 pieces of mochi dough.

To serve, place the finished Daifuku on a serving plate. Lightly dust off any excess cornstarch for a cleaner presentation. Daifuku is best enjoyed fresh, with a soft, chewy exterior and a sweet, flavourful filling. Consider serving with green tea for an authentic Japanese experience.