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1
{Day 1: Make the filling} Heat the heavy cream in a saucepan, and turn the heat off just before it boils.
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2
Let it cool.
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3
When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it.
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4
Mix well to melt.
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5
Add the milk and kinako, and mix well.
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6
It's better to make a smooth consistency without lumps, but if it's still got some lumps, it's ok.
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7
Add the chopped walnuts and mix some more.
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8
After it has cooled off a bit, put it in the fridge to set.
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9
Once the filling has set a little, mix well to remove any kinako lumps.
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10
{Day 2: Make the daifuku} Take the filling out of the fridge, and divide it into 6 portions.
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11
Form into balls.
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12
Microwave the mochi one at a time for 30 seconds to soften.
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13
Then put all 3 softened mochi on a plate, and pour the sugar water over them.
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14
Microwave for 30 seconds and knead.
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15
Then microwave for 30 seconds more and knead again.
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16
If the mochi start swelling, stop the microwave and knead.
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17
And back to the microwave again for another 30 seconds.
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18
Repeat the process in Step 8 until the mochi form one big mochi without joints, like in this picture.
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19
Dust the mochi and your hands, and divide the mochi into 6 balls.
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20
Then press into flat, round shapes.
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21
It's hot, so be careful!
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22
If you can't work quickly with the hot mochi, cover with plastic wrap to prevent it from drying out.
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23
Get out the balls of filling.
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24
Place the filling on the mochi and wrap.
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25
Bring the edges of the mochi towards the middle and pinch them together.
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26
Bring the diagonal edges to the middle to wrap the filling, as shown in this picture.
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27
As you continue this step, the joints will disappear little by little.
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28
Turn the joint side down, and dust the daifuku all over with flour.
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29
Then lightly wipe to remove any excess flour.
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30
Neaten the shape nicely, and they're all done!
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31
The daifuku turn hard once they start to dry, so please wrap them with the plastic wrap right away.
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32
Wrap from the top of the daifuku and cinch the edges at the bottom.
