Melonpan, my recipe is for very thin mochi, it is very elastic, maybe you like to try this out? Which water/shiratamako ratio did you use? It is also helpful to place anko in refrigerator(freezer) for 30 minutes(already wrapped around strawberry)but not longer. Also it is easier to make anko layer very thin.I used shiro-an in my recipe, but I prefer koshi-an too, better taste. You mochi look good, as I made it first time I even couldn't close the daifuku, all I had were a huge "lump" of mochi/anko /strawberry. :-)(I ate this "lump"). After some practice with my recipe(mochi is very stretchy)it looks like this:(but I'm a maniac, really...);-) Recipe:http://wagashi-net.de/blog/wagashimaniac/2010/05/ichigo-daifuku-2/ What I would like to know, on the other pictures all the daifuku look always so "thick" and somehow fluffy, does anybody know how it is made?? Torakris, your daifuku(I'm jealous, they look so good... ;-)) where they more sweet, like gyuhi mochi(very sweet and soft mochi)?