Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form.
Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Chill in the freezer.
Separate the anko into 12 portions (each portion being 30 g), and wrap around the frozen matcha bean paste. Leave in the refrigerator until right before they will be wrapped with the mochi.
Place the gyuuhi into a bowl and whip until no longer lumpy.
Microwave for 3 minutes and then knead it well. Cover with plastic wrap and microwave for another 3 minutes while keeping an eye on it.
Once it becomes shiny and smooth, it's done. If it doesn't, then microwave for another 1-2 minutes.
Place onto a counter dusted with a large amount of katakuriko.
Divide the mochi into 12 portions and coat each with katakuriko.
Wrap the mochi around the filling while using a brush to coat with katakuriko.
Bring together the edges and tightly seal.
Gently smooth out the round shape in the palm of your hand.
Done! Since these are made with gyuuhi, they'll still be soft when eaten the next day.
Story Behind this Recipe
The matcha daifuku that I saw in an online store looked really good, so I tried making some myself.
When you're wrapping the filling with the mochi, don't be stingy with the katakuriko. Use the paintbrush to constantly coat with the katakuriko. In the summer, after wrapping the matcha paste with the anko red bean paste, place them in the freezer to make it easier to wrap with the mochi. You can adjust the amount of matcha to your taste!