Whip the Cream: In a chilled bowl, combine the heavy cream and 15g sugar. Whip with an electric mixer until stiff peaks form—the cream should be firm and hold its shape firmly on the whisk. Transfer to a piping bag and refrigerate immediately.

Make the Persimmon Puree: Cut the tops off the persimmons and scoop out the soft, jelly-like flesh into a bowl. Mash thoroughly with a fork until you achieve a relatively smooth, jam-like consistency. Set aside.

Make Cooked Flour: In a dry skillet over low heat, add 3-4 tablespoons of raw glutinous rice flour. Toast, stirring constantly, for 3-5 minutes until it becomes fragrant and turns a very pale yellow. Transfer to a bowl to cool. This is your essential dusting flour.

In a medium heatproof bowl (wide and shallow is best for even cooking), whisk together the glutinous rice flour, cornstarch, and 30g sugar. Gradually whisk in the milk until you have a completely smooth, lump-free batter.

Cover the bowl tightly with plastic wrap. Use a toothpick or knife to poke 5-6 small steam vents in the wrap.

Place the bowl in a steamer over boiling water. Steam for 25 minutes over medium heat, or until the dough is completely solid and opaque.

Immediately transfer the hot dough to a work surface or a silicone mat. Be careful, it's very hot. Add the butter on top. Using a spatula or silicone scraper, begin to fold and press the butter into the dough until it's mostly incorporated and cool enough to handle.

Put on food-safe gloves if you have them (this prevents sticking immensely). Begin to knead, stretch, and fold the dough. Knead until all the butter is fully absorbed and the dough is smooth. If using, add the food coloring now and knead until evenly distributed.

The Key Step: Grab both ends of the dough and stretch it out, then fold it back. Repeat this stretching and folding process for 3-5 minutes. This develops the gluten-like structure, giving the skin its signature soft, stretchy, and chewy texture. The dough will become very smooth, elastic, and slightly shiny. Form it into a smooth log.

Generously dust your work surface and hands with the cooked glutinous rice flour. Divide the dough into 6-8 equal pieces (about 35g each for 8 pieces).

Roll each small dough portion into a thin wrapper using a rolling pin.

Place the wrapper in a small bowl, shallow cup, or the cupped palm of your dusted hand to support it.

Pipe a layer of the cold whipped cream into the center. Add 1-2 teaspoons of persimmon puree. Cover the puree completely with another layer of whipped cream.

Carefully gather the edges of the wrapper up and over the filling. Pinch and pleat the dough together at the top to seal completely. Gently twist and pinch off any excess dough at the top.

Roll the sealed daifuku in your palms (dusted with more cooked flour) to smooth it into a round shape. Place it seam-side down on a tray dusted with cooked flour.

Lightly brush off any excess flour from the top. Gently press a clean, dry persimmon calyx onto the top as decoration. Repeat with remaining dough and filling.

Serve immediately for the best texture—the skin will be incredibly soft, stretchy, and the filling cool and bursting.

If not eating right away, place in a single layer in an airtight container at room temperature for up to a few hours. For longer storage, see notes below.