Combine 100 g of glutinous rice flour, 30 g of cornstarch, 90 g of milk, and 40 g of sugar in a bowl to create the mochi dough.

Sift 50 g of glutinous rice flour onto a surface for dusting.

Cook the mochi dough in a microwave or by steaming until it becomes translucent and chewy.

Allow the mochi to cool slightly before forming it into rounds.

Blend 90 g of strawberries with 150 g of heavy whipping cream and 15 g of sugar to create the strawberry cream.

Fill each mochi round with the strawberry cream and tuck in the edges.

Use 4 tbsp of strawberry jam to glaze the outside of the mochi, if desired.

Melt 20 g of unsalted butter and brush it over the finished mochi before serving.