Prepare the strawberries: Trim off the stems of the strawberries and set aside in the fridge.
Prepare the ganache: Combine the white chocolate and double cream in a bowl set over a saucepan of just boiling water. Turn the heat to low, and add the chocolate and stir until fully melted. Remove from the heat.
Add the matcha: In a small bowl, combine the matcha powder with a little water, and stir until dissolved and thick. This is to ensure no lumps of powder will be present in the ganache. Next, add the matcha mixture to the chocolate and mix until evenly distributed. Set aside and allow to cool slightly.
Coat the strawberries: Take the strawberries from the fridge and dip them into the ganache. Using chopsticks to help keep your hands free, coat in the ganache and place on a plate to cool. Coat the remaining strawberries with the ganache and then place them in the fridge to harden a little.
Make the daifuku dough: In a microwave-safe bowl, combine the rice flour and sugar. Then add the water a little at a time and stir. Mix in the remaining water in batches until a smooth consistency is reached.
Microwave the dough: Place the bowl in the microwave for one 1 min. for 1200W, and then mix with a spatula or spoon. Place in the microwave again for 1 min. Mix again, and it should be thicker. For the last time, microwave for about 30 seconds. The mixture should be thick and pliable.
Divide the daifuku dough: Dust a clean work surface with corn flour. Place the daifuku mixture on the surface and divide into 6 even pieces. Feel free to use more corn flour if it starts to stick to the surface.
Shape the daifuku: Mould each of the 6 pieces into a thin flat circle about 3 inches in diameter. Take the ganache-coated strawberries from the fridge and place one in the middle of each of the daifuku rounds. Cover the coated strawberries with the daifuku rounds stretching to cover at one point on the top. Twist and press the rounds close. Then roll in your hands to make an evenly shaped daifuku. Dust with a little corn flour to prevent sticking, or some matcha powder for a decorative touch.
Serve: Serve with your favourite tea or even matcha. Consume within 2 days.
