Start by making your ganache. In a pan heat ¼ cup milk with the raw honey until just simmering. Whisk in your matcha until there are no lumps remaining.
Place your chopped cacao butter, coconut milk powder, and salt into a heatproof bowl then pour over the hot matcha milk, mixing until smooth and glossy. Leave to one side to cool until solid (about 45 mins to 1 hour), then cover in cling film and place in the fridge until needed.
Next dust your work surface with ¼ cup tapioca flour and begin to make your mochi dough. In a heavy bottomed pan whisk together ½ cup tapioca flour, the xanthan gum, and 1 to 2 tsp matcha (depending upon how strong you like things) before whisking in the raw honey and water. Mix until it forms a smooth paste. Place onto a low heat and beat continuously with a wooden spoon until the mixture begins to thicken into a super sticky and gummy like dough. You must stir continuously to prevent lumps from forming.
Scrape out your dough onto your dusted work surface and sprinkle some of the tapioca flour over the top of the dough too. Leave to cool for 5-10 minutes or until cool enough to handle.
Knead the dough until it becomes malleable enough to roll into a shape and is no longer incredibly sticky to the touch. Be gentle when kneading as it's very easy to knead in all of your flour and be left with a sticky mess on your hands.
Roll the dough into a sausage and divide into 5 equal parts. Roll each part into a ball. Take a ball and flatten into a disc with the palm of your hand until about 0.5cm thick.
Remove your ganache from the fridge, take a tablespoon of the mix, and form into a ball like you would a truffle. Place the truffle into the centre of the mochi disc and begin to seal the mochi by pinching together opposite sides. Once all of the sides have been sealed twist them together. Reshape the mochi into a smooth round ball using your palms, lightly dust with tapioca flour, and set to one side. Repeat until all of the mochis have been filled.
Take a small sprinkling of matcha powder and begin to lightly dust all 5 daifuku until they are a gorgeous green colour. Serve immediately or refrigerate in an airtight container for up to 3 days. You can also freeze these daifuku for up to 2 weeks.
Notes
* Please note that prep time includes a 45 minute to 1 and a half hour cooling time for the ganache. ** All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-matcha-daifuku-mochi-with-a-white-chocolate-matcha-ganache/