Recipe: Appetizing Yuzu Daifuku

Recipe: Appetizing Yuzu Daifuku Delicious, fresh and tasty.

Yuzu Daifuku. The mochi skin here is spiked with yuzu juice and bits of chewy If you are a purist, there's also a classic daifuku available with plain mochi skin, red bean paste and. Katakuri: Daifuku Daifuku is a popular Japanese snack and usually served with green tea. I've previously shared Strawberry Daifuku recipe on Just One Cookbook, which includes a whole strawberry inside a mochi.

The most common is white, pale green or pale pink colored mochi filled with anko.

See more ideas about Japanese sweets, Japanese sweets wagashi, Wagashi.

Daifuku (pronounced: dye-foo-koo) North America is a subsidiary of Daifuku Co.

You can cook Yuzu Daifuku using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Yuzu Daifuku

1. It’s of Gyuuhi (sweet rice cake).

2. Prepare 50 grams of Shiratamako.

3. You need 30 grams of Yuzu jam (or yuzu tea).

4. It’s 15 grams of Sugar.

5. You need 60 ml of Water.

6. It’s of Filling.

7. It’s 120 grams of Tsubu-an (or your preferred an).

8. It’s 50 grams of Cream cheese (optional).

9. Prepare 1 of Flour or katakuriko.

Daifuku, often referred to as daifukumochi, is a popular Japanese confectionery.

It is usually shaped into small round balls, which consist of a chewy outer layer and a creamy, sweet filling. "A Daifuku stuffed with strained bean paste and crushed bean paste.

A delicious traditional treat that's hard to stop eating.".

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Yuzu Daifuku instructions

1. This time I used Okatsugis yuzu tea recipe. Please refer to. You can use homemade or store-bought items for this recipe..

2. Prepare the filling. Ths time Im 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 arent 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 itll 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 its 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. Theyre done! They will stay soft for 2 days when kept in the fridge. Wrap them up so they don't dry out..

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