Wash, drain and pat strawberries with paper towels. Cut the strawberries in half, lengthwise. Line a baking sheet pan or large plate with parchment paper.

Place chocolate chips in a microwave-safe bowl. Heat for 30-40 seconds. Stir. Continue heating in additional 30-second intervals, stirring often. Repeat the process until the chocolate is completely melted. Dip the halved strawberries and try to cover as much as the strawberry as possible. Place the strawberries on the baking sheet and chill in a refrigerator for about 15 minutes or until firm.

Line another sheet pan with parchment paper and spread a generous amount of potato starch, about ½ cup.

In a medium-sized bowl, whisk together the sweet rice flour and 1 1/3 cup water until smooth.

Place a strainer over a saucepan over medium heat. Pour the flour mixture through the strainer and use a rubber spatula or the whisk to push the mixture through.

Add the sugar and mix thoroughly. Stir constantly until the mixture thickens to the point that it can hold its shape, about 5-6 minutes.

Scrape the sticky dough onto the parchment paper. Dust the dough liberally with potato starch. Cut into 10 even pieces. Dust your fingers with the potato starch and flatten the pieces into discs, about 2-inches by 2-inches and about 1/4-inch thick.

Place one chocolate covered berry in the center of the disc. Carefully stretch the dough up and around the strawberry and pinch the dough at the top and seal. Set on a platter lined with parchment paper dusted with potato starch, seam-side down.

Let the mochi come to room temperature so the chocolate can meld with the dough.