Dissolve the sugar in warm water. Then slowly add the warm water into the bowl with glutinous rice flour until smooth.
Steam the contents for about 10 mins (wrap the steamer lid w/ cloth). Give it a vigorous stir. Then steam for an additional 10 minutes.(Alternatively, place in a glass bowl then microwave for 1 minute then stir. Heat up for another 1 minute and stir again. Heat for another 30 seconds then fold with a moistened dough scraper.Transfer to a cling wrap and form a square. Wrap well). Let it cool down a bit until it can be handled.
Meanwhile, prepare the red bean paste into balls. The size can be according to the size of strawberries if you prefer to cover it with the red bean paste.
Wash the strawberries. Dry them well. Remove the leaves and the core.
Unwrap the glutinous rice dough. Drizzle with cornstarch then cut into square or round pieces big enough to coat the strawberries. Coat liberally with cornstarch.
You may use a rolling pin to make them more flat.
Fill each piece with the red bean coated-strawberries. Pinch all the openings to close. Smoothen the ball using your palms.
Transfer to a serving plate and chill for at least 15 minutes before serving.
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