- Steep 3 tea bags in 150ml hot water for 4 mins. Remove bags and allow tea to cool completely.
- On a baking tray, sprinkle potato starch liberally. Set aside.
- On a 10cm piece of cling wrap, place 3 tsp red bean paste and slightly flatten. Place a strawberry on the paste and using the cling wrap, gently move the paste to wrap around the fruit. Unwrap and set aside. Repeat with remaining strawberries and red bean paste.
- In a medium-sized, microwaveable bowl, mix glutinous rice flour, 80ml of sencha tea and sugar until well combined.
- Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
- Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
- Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 3 equal portions.
- Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 6 cm across. Place dough on one palm and brush off excess starch on the top surface. Place red bean coated strawberry on the dough. Pinch opposite sides of the dough to seal in the red bean and strawberry. Roll in between your palms to form a ball and place mochi on the starched tray.
- Repeat with remaining ingredients.
- Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.