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

Place approximately <quantity>1<unit>tbsp</unit></quantity> of the white bean paste over a sheet of cling film and flatten it with your fingers

Dry <quantity>4</quantity> blueberries, <quantity>1</quantity> raspberry and <quantity>1</quantity> blackberry. Put them on the paste

Use the cling film to help gently wrap the berries with the paste, 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>25<unit>g</unit></quantity> of powdered sugar and <quantity>1<unit>tbsp</unit></quantity> of raspberry jam. 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 to warm the dough

Remove from the steamer and pound the dough until it starts to become elastic

Place the bowl back in the steamer for 5m to warm the dough

Remove from the steamer and pound the dough vigorously until it is smooth and elastic

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

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

Place the wrapped berries in the center of the mochi dough. Bring the dough all the way to the bottom of the paste, wrapping it. Pinch the dough to close the daifuku mochi

Wipe the excess starch off with a brush and add a dried cranberry on top. The mixed berry daifuku are ready

Enjoy it fresh!