How to Prepare Yuzu Daifuku

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, yuzu daifuku. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Yuzu Daifuku is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Yuzu Daifuku is something which I’ve loved my entire life.

Recipe of Yuzu Daifuku

To begin with this particular recipe, we have to first prepare a few components. You can cook yuzu daifuku using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Yuzu Daifuku:

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

Instructions

Steps 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 Guide to Prepare Yuzu Daifuku

So that’s going to wrap this up for this special food yuzu daifuku recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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