1.Start with the filling Whip chilled Whipping Cream (100ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
2. Add strawberries and mix.
3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the strawberry cream in each hole.
4. Flatten the surface, using a bench scraper. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
5.Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
6. Microwave the mixture for 1 minute. Then stir the dough with a wet spatula. put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min!) and stir. And once more for 30 seconds and stir. The mixture should be now very thick and translucent.
7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
8. With your hands, take one of these pieces and flatten it into a circle. Then put a frozen cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.