Soak <quantity>250<unit>g</unit></quantity> of jumbo white beans overnight, changing the water 3 times

Peel off the skin of the beans by hand

Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them

Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear

Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down

Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part

Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste

Transfer the paste to a saucepan over medium heat and add <quantity>200<unit>g</unit></quantity> of white sugar in 2 batches. Mix to combine

Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready

Trim and dry <quantity>6</quantity> clean strawberries

Take a piece of approximately <quantity>1<unit>tbsp</unit></quantity> of the white bean paste and flatten it on the palm of your hand. Place a strawberry in the middle and gently wrap it, leaving the top uncovered

Put a steamer in a pot with water over high heat

Add <quantity>90<unit>g</unit></quantity> of glutinous rice flour to a bowl. Add <quantity>90<unit>ml</unit></quantity> of water gradually, stirring in between, until the dough no longer sticks

Add <quantity>3<unit>g</unit></quantity> of pure matcha powder and mix until it develops a creamy consistency

Put the bowl in the steamer and cover it for 5m until the dough softens

Remove from the steamer and stir. Put the bowl back in the steamer for 5m until it softens. Repeat this action 2 more times

Remove from the steamer and pound the dough until it becomes elastic

Cover a work surface with tapioca starch and place the mochi dough on it

Dust your hands with the starch and cover the dough with it. Divide the dough while it is still warm. Flatten the pieces gently with your fingers. The matcha mochi dough is ready

Place the top of the strawberry in the center of the matcha mochi dough. Bring the dough all the way to the bottom of the strawberry, wrapping it. Pinch the dough to close it and brush the daifuku mochi to remove excess tapioca starch

The matcha strawberry daifuku mochi is ready. Enjoy it with a cup of tea!