Steps

1. Line a small bowl approximately 8cm in diameter with plastic wrap.
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2. Squeeze about 10g of store-bought whipped cream onto the bottom of the plastic-lined bowl.
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3. Cut off the stems from the strawberries and place them cut-side down in the bowl.
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4. On the remaining half-pieces, place banana slices about 1.5cm thick. Cut further in half if large.
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5. Cut the sweetened chestnuts into 1/4 pieces per chestnut. Place the chestnuts on top of the strawberries and bananas.
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6. Squeeze more whipped cream over the fruit until it's mostly covered.
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7. Place a small amount of tsubuan (red bean paste) on top of the fruit and whipped cream.
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8. Lift the plastic wrap to close and seal the daifuku.
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9. Freeze the wrapped daifuku. Make 4 pieces. [This is the key!] Freezing allows you to wrap it neatly with the daifuku dough in the next step.
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10. In a bowl, combine 100g shiratamako and 200ml water. Mix well, dividing the water into about 3 portions to prevent lumps.
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11. Once the mixture is smooth and lump-free, microwave for 2 minutes at 600W.
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12. After microwaving for 2 minutes and it has slightly thickened, add 50g marshmallows. Melt the marshmallows using the heat of the dough and knead everything together thoroughly. [This is the key!] Using marshmallows eliminates the need to whip egg whites and results in a fluffy, chewy mochi dough similar to the original.
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13. Once the marshmallows have completely dissolved and are well incorporated, microwave for another 2 minutes at 600W.
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14. After microwaving for another 2 minutes, knead the dough thoroughly.
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15. Knead until the dough is smooth and glossy. Lay out a generous amount of corn starch or potato starch on a baking tray.
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16. Transfer the heated dough to the tray and sprinkle more starch on top to prevent sticking.
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17. Divide the dough into 4 equal portions.
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18. Move the 4 portions of dough to a cutting board and let them cool down to a warm temperature.
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19. Place the frozen whipped cream (removed from the plastic wrap) onto each cooled dough portion, cream-side down, bean paste side up.
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20. Lift the edges of the dough upwards and pinch them together to seal. [This is the key!] The dough is very soft, so lifting and joining the edges creates a clean finish and adheres nicely to the bean paste.
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21. Once sealed, wrap each daifuku in plastic wrap or similar and refrigerate. Allow the whipped cream inside to thaw before serving.
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