Rinse the strawberries and remove green leaves. Then dry them completely.
Divide the red bean paste into 6 balls, then flatten each ball out.
Wrap each strawberry with the red bean paste. Set them aside.
In a microwave-safe bowl, whisk together mochiko, sugar, and water.
Cover the bowl with plastic wrap loosely. Microwave at full power for 2 minutes.
Take it out and mix it with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
Transfer the cooked dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.
Divide the dough into 6 equal parts and flatten each one into a circular shape.
Place each red bean paste-covered strawberry in the center of each mochi wrapper. Make sure the pointing end is positioned at the center of the wrapper.
Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
Tap the bottom of the mochi with cornstarch. Brush the assembled green tea mochi with a brush gently to remove excess cornstarch.
Repeat this process for the rest of the dough and fillings. Serve and enjoy!