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Yuzu Daifuku
Yuzu Daifuku

Before you jump to Yuzu Daifuku recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

We are very mindful that having healthy snacks can help us feel better in our bodies. We are likely to feel way less gross whenever we increase our intake of wholesome foods and lower our consumption of unhealthy foods. A piece of pizza does not have you feeling as healthy as ingesting a fresh green salad. This is usually a problem, nonetheless, when it comes to eating between snacks. Shopping for snack foods can be a struggle because you have a great number of options. Here are some healthy snacks that you can use when you need a fast pick me up.

If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Whole grains are generally better than refined grains found in white bread.

You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to yuzu daifuku recipe. You can cook yuzu daifuku using 9 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Yuzu Daifuku:
  1. Get Gyuuhi (sweet rice cake)
  2. Get 50 grams Shiratamako
  3. Use 30 grams Yuzu jam (or yuzu tea)
  4. Take 15 grams Sugar
  5. Prepare 60 ml Water
  6. Get Filling
  7. Take 120 grams Tsubu-an (or your preferred an)
  8. Get 50 grams Cream cheese (optional)
  9. Take 1 Flour or katakuriko
Steps 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.

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