Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, yuzu daifuku. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Yuzu Daifuku is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Yuzu Daifuku is something that I have loved my whole life.
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. As a leading provider of material handlings systems, Daifuku develops, manufacturers and provides a full range of automation and logistics solutions and services to match any needs. Daifuku (大福: literally "great luck") is a traditional Japanese confectionery (和菓子 wagashi).
To get started with this recipe, we must prepare a few components. You can have yuzu daifuku using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Yuzu Daifuku:
- Make ready Gyuuhi (sweet rice cake)
- Get 50 grams Shiratamako
- Get 30 grams Yuzu jam (or yuzu tea)
- Prepare 15 grams Sugar
- Prepare 60 ml Water
- Get Filling
- Take 120 grams Tsubu-an (or your preferred an)
- Prepare 50 grams Cream cheese (optional)
- Make ready 1 Flour or katakuriko
It is usually shaped into small round balls, which consist of a chewy outer layer and a creamy, sweet filling. 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. "A Daifuku stuffed with strained bean paste and crushed bean paste. A delicious traditional treat that's hard to stop eating.".
Instructions to make Yuzu Daifuku:
- This time I used Okatsugi's yuzu tea recipe. Please refer to. You can use homemade or store-bought items for this recipe.
- 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.
- If you aren't using cream cheese, just roll the anko into balls.
- 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.
- 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.)
- 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.
- 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.
- 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.
- They're 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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