White Chocolate Daifuku with Walnuts and Kinako - heavy cream

Method

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