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1
Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form.
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2
Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray.
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3
Chill in the freezer.
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4
Separate the anko into 12 portions (each portion being 30 g), and wrap around the frozen matcha bean paste.
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5
Leave in the refrigerator until right before they will be wrapped with the mochi.
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6
Place the gyuuhi into a bowl and whip until no longer lumpy.
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7
Microwave for 3 minutes and then knead it well.
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8
Cover with plastic wrap and microwave for another 3 minutes while keeping an eye on it.
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9
Once it becomes shiny and smooth, it's done.
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10
If it doesn't, then microwave for another 1-2 minutes.
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11
Place onto a counter dusted with a large amount of katakuriko.
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12
Divide the mochi into 12 portions and coat each with katakuriko.
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13
Wrap the mochi around the filling while using a brush to coat with katakuriko.
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14
Bring together the edges and tightly seal.
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15
Gently smooth out the round shape in the palm of your hand.
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16
Done!
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17
Since these are made with gyuuhi, they'll still be soft when eaten the next day.
