I used to run my own sweet shop (which is closed now), and this was one of my special creations from back then. To clear up any confusion, the filling isn't just regular custard cream—it's actually Custard Anko! I used sweet white bean paste as the base, mixed it with egg yolks and other custard ingredients (completely flourless/gluten-free!), and cooked it carefully to create a unique Japanese-Western fusion filling. If you look closely at the photo, you can even see the real vanilla bean specks! Wrapped with a fresh, juicy strawberry in soft mochi, it tastes absolutely heavenly. I'm so happy to share a piece of my bakery journey with you all! submitted by /u/Sugar-Syllogism [link] [comments]