Recipe: Appetizing Yuzu Daifuku

Delicious, fresh and Yummy.

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. Daifuku est une type de Wagashi. Daifuku est une type de Wagashi.

Yuzu Daifuku But Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. Daifuku, often referred to as daifukumochi, is a popular Japanese confectionery. You can have Yuzu Daifuku using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Yuzu Daifuku

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

Daifuku (pronounced: dye-foo-koo) North America is a subsidiary of Daifuku Co. Product and solutions site of the leading material handling system provider DAIFUKU. Find solutions for your logistics needs. Daifuku is a popular Japanese snack and usually served with green tea.

Yuzu Daifuku instructions

  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..

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.". Community content is available under CC-BY-SA unless otherwise noted. Yuzu requires you to own a Switch and the games. Discussions about warez, downloading games and shader caches may result in a ban.