Wrap each hulled strawberry in approximately 25 grams of red bean paste, leaving the pointed tip of the strawberry slightly exposed or covering it entirely depending on your preference. Place these on a tray and set aside.
In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until the mixture is smooth and free of large lumps.
Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes.
Remove the bowl carefully and stir the mixture thoroughly with a wet silicone spatula. It will look sticky and slightly translucent.
Cover again and microwave for another 1 minute. The dough should be very sticky and uniform in texture.
Dust a clean work surface generously with potato starch. Scrape the hot mochi dough onto the starch and dust the top with more starch to prevent sticking.
While the dough is still warm, divide it into 8 equal portions using a dough cutter or knife.
Flatten each portion into a thin circle. Place one bean-paste-wrapped strawberry in the center of the dough.
Gently pull the edges of the dough up and around the strawberry, pinching the seams together at the base to seal it completely.
Lightly brush off excess starch and serve immediately, or store in an airtight container for up to 24 hours.