Recipe of Speedy Yuzu Daifuku

Yuzu Daifuku.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, yuzu daifuku. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Yuzu Daifuku is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. Yuzu Daifuku is something that I've loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook yuzu daifuku using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Yuzu Daifuku:

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

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..

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