In a large saucepan, combine sugar and water.

Bring the mixture to a boil over medium heat.

Remove from heat and immediately add mochiko sweet rice flour.

Stir continuously until the mixture becomes smooth and forms a dough.

Return the pot to low heat.

Cook for 2 more minutes, stirring constantly to prevent sticking.

Remove from heat and let the mochi dough cool for 15 minutes, stirring occasionally.

While the mochi cools, prepare the strawberries by washing, drying, and removing the stems.

Cover each strawberry completely with a thin layer of sweetened red bean paste.

Once the mochi dough is cool enough to handle, divide it into 12 equal portions.

Form each portion into a walnut-sized ball and then flatten it into a small disc.

Place a bean paste-covered strawberry in the center of each mochi disc.

Bring the edges of the mochi together, pinching to seal and enclose the strawberry completely.

Use mochiko on your hands and the mochi pieces to prevent sticking during the shaping process.

Once all ichigo daifuku are assembled, they are ready to serve.