Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, yuzu daifuku. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A variation on traditional daifuku, the addition of candied yuzu rind to the gyūhi wrap adds a bright, citrusy tang that's hard to resist. The only challenge is actually finding yourself candied yuzu rind—the fragrant, orange-like fruit is nearly unknown in the English-speaking world. I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.
Yuzu Daifuku is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Yuzu Daifuku is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have yuzu daifuku using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Yuzu Daifuku:
- Make ready Gyuuhi (sweet rice cake)
- Make ready 50 grams Shiratamako
- Prepare 30 grams Yuzu jam (or yuzu tea)
- Make ready 15 grams Sugar
- Get 60 ml Water
- Get Filling
- Take 120 grams Tsubu-an (or your preferred an)
- Take 50 grams Cream cheese (optional)
- Prepare 1 Flour or katakuriko
Yuzu are pungently bitter Japanese citrus fruits prized for their grapefruit-like taste. A sweet matcha flavored filling such as matcha cream. The Yuzu and Chocolate mochi skins are exclusive to Daifuku at Picnic. Upon order, a Japanese chef makes each daifuku by hand, which explains why each homely orb is organically and imperfectly shaped, unlike the uniformly round machine-made mochis you get at Don Don Donki.
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.
The Yuzu and Chocolate mochi skins are exclusive to Daifuku at Picnic. Upon order, a Japanese chef makes each daifuku by hand, which explains why each homely orb is organically and imperfectly shaped, unlike the uniformly round machine-made mochis you get at Don Don Donki. We watch in fascination as he shouts "Hai! Yuzu is used to flavor a wide variety of western desserts. Yuzu is a reasonably common flavor of ice cream in Japan.
So that is going to wrap it up for this special food yuzu daifuku recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
