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Mix together all the ingredients for the cream cheese filling and place in piping bag or set aside in the fridge.
Place the strawberries, sugar, and lemon juice in a small pot over medium-low heat. Continue stirring until the liquid has thickened.
Grind the freeze-dried strawberries using a mortar and pestle. Add your ground strawberries to a large bowl using a mesh sieve.
Add sweet white rice flour, sugar, and sea salt to the bowl and whisk until well combined.
Pour in plant milk, add food coloring or beetroot juice, and whisk until smooth.
Pour your pink mochi batter into a medium sized pan over low heat. Mix the batter until a scraggly dough forms.
Remove from heat and place on a work surface dusted with potato starch. Knead and beat the pink mochi dough until smooth.
Shape the dough into a long cylindrical log, cut into 12 pieces.
Roll each piece into a round disc, approximately 3 inches in diameter.
Add 1 tbsp cream cheese filling, 1 tsp strawberry filling, and another 1 tbsp cream cheese filling to the center of the disc.
Pinch the edges of the mochi closed and place on a small muffin liner dusted with potato starch.
Serve immediately.