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1
Portion the anko into 12 equal balls. Place on a tray and refrigerate until cold and firm. Cold, firm anko is far easier to encase than paste at room temperature; the filling must be firm before the mochi is made.
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2
Combine the shiratamako, water, and sugar in a heatproof bowl and mix until smooth. Steam over vigorously boiling water, covered, until the mixture is fully cooked through and has turned from opaque white to a translucent, glossy mass — alternatively, microwave in 1-minute intervals, stirring between each, until the same translucent, elastic consistency is reached.
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3
This is where the dish lives or dies. Dust the work surface and hands generously with cornstarch — never water, which causes catastrophic sticking. While the mochi is still warm and elastic, work quickly: tear or cut a portion (roughly the size of a golf ball), flatten it in the palm into a round disc. Place a chilled anko ball at the centre (with a whole strawberry seated atop the anko, if making ichigo daifuku). Pull the mochi up and around the filling, stretching the casing evenly, then pinch the seam completely shut. Any gap in the seal will allow filling to escape on biting. Rewarm remaining mochi as needed — mochi that has cooled becomes stiff and unworkable.
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4
Roll each finished daifuku lightly in cornstarch to prevent pieces adhering to one another or to any surface. Set sealed-side down. The exterior should be smooth, soft, and faintly translucent, yielding easily to gentle pressure without tearing.
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5
Hold at room temperature until serving — never refrigerate. Cold retrogrades the glutinous rice starch, producing a hard, brick-like texture. Daifuku is a same-day preparation; it stales and hardens rapidly and should be eaten the day it is made.