Whip heavy cream, shiro-an, and matcha until soft peaks form.

Pipe matcha cream filling into round portions on a metal tray.

Freeze the matcha cream filling.

Divide anko into 12 portions (30g each).

Wrap each frozen matcha cream with anko.

Refrigerate wrapped anko fillings until ready to wrap with mochi.

Whip shiratamako until no longer lumpy for Gyuuhi Dough.

Microwave gyuuhi for 3 minutes and knead well.

Cover with plastic wrap and microwave for another 3 minutes, watching carefully.

Continue microwaving for 1-2 minutes if the dough is not shiny and smooth.

Place gyuuhi onto a counter dusted with katakuriko.

Divide mochi into 12 portions and coat each with katakuriko.

Wrap each mochi portion around the chilled anko/matcha filling.

Use a brush to coat the mochi with katakuriko.

Bring edges of the mochi together and seal tightly.

Gently smooth the mochi in your palm to form a round shape.

Enjoy the plump matcha daifuku!