Next, let us 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.
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.
Feel free to dust the finished daifuku with matcha powder for an added artistic and flavourful touch.