Recipe of Yuzu Daifuku

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, yuzu daifuku. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Yuzu Daifuku is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Yuzu Daifuku is something which I have loved my entire life.

Recipe of Yuzu Daifuku

To begin with this recipe, we must first prepare a few ingredients. You can have yuzu daifuku using 9 ingredients and 9 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Yuzu Daifuku:

1. Make ready Gyuuhi (sweet rice cake)
2. Prepare 50 grams Shiratamako
3. Prepare 30 grams Yuzu jam (or yuzu tea)
4. Make ready 15 grams Sugar
5. Get 60 ml Water
6. Get Filling
7. Make ready 120 grams Tsubu-an (or your preferred an)
8. Get 50 grams Cream cheese (optional)
9. Make ready 1 Flour or katakuriko

Instructions

Instructions to make Yuzu Daifuku:

1. This time I used Okatsugi's yuzu tea recipe. Please refer to. You can use homemade or store-bought items for this recipe.
2. Prepare the filling. Ths time I'm using tsubu-an and cream cheese. I split the anko and cream cheese into 6 and wrapped the anko around each piece of cream cheese.
3. If you aren't using cream cheese, just roll the anko into balls.
4. If the peel in your yuzu tea is a bit big simply snip it up with some kitchen scissors and it'll blend in with the gyuhi.
5. Make the gyuuhi. Add the gyuhi ingredients to a heat-resistant bowl. Mix together well to dissolve. Lightly cover the bowl with cling film and heat the mixture in a microwave for 1 minute 30 seconds. (Refer to the hints section here.)
6. Take the mixture out and mix well with a rubber spatula. Once sticky and glossy move onto the next step. If it's still a little watery, microwave for a further 30 seconds.
7. Place the gyuhi dough onto a vat or similar dusted with katakuriko. Divide into six portion. Once the gyuhi has cooled just enough so that you can work with it, move onto the next step.
8. Stretch the gyuhi dough out until larger than the balls of anko. Keep the centre still quite thick and stretch whilst dusting with katakuriko, then wrap the dough around the anko. Pinch the seam securely shut.
9. They're done! They will stay soft for 2 days when kept in the fridge. Wrap them up so they don't dry out.

As simple as that Easiest Way to Prepare Yuzu Daifuku

So that is going to wrap it up with this special food yuzu daifuku recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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