Cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down.

Add 15g sugar to 150g heavy whipping cream, beat until stiff peaks form. Keep in the freezer.

In a microwave-safe container, weigh 100g glutinous rice flour and 30g cornstarch. Set aside.

Blend 90g strawberries, 90g milk, and 40g sugar until thoroughly smooth.

Pour the strawberry milk into the microwave-safe container with glutinous rice flour and cornstarch, and stir until the mixture has a yogurt-like texture.

Cover the container with microwave-safe food wrap and poke about 16 holes in the wrap with a toothpick.

Microwave for 3 minutes, check texture with a toothpick. If wet, cover and microwave for an additional 30 seconds.

After removing from the microwave, place 20g butter on top of the hot mochi. Knead the dough when it's cool enough to touch, until the butter is absorbed.

Transfer the mochi dough onto a nonstick silicone mat, or a floured surface with cooked glutinous rice flour. Cut the dough into 8 equal portions.

Flatten each portion into 4-inch diameter circles.

Place a mochi skin on a ladle or small round bowl, add about 2 tbsp of whipped cream and about 1 tbsp of strawberry jam in the center.

Pull edges of the wrap together to cover the filling and seal well.

Freeze for 20 minutes before serving.