How to Cook Yum-Yum Yuzu Daifuku

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Before you jump to Yuzu Daifuku recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

The one thing that some of you may already know is that by consuming the right foods can have a substantial effect on your health. You should also understand that there are foods that you'll need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you will get from these fast food places are foods that are incredibly unhealthy, loaded with fat and usually have little to no nutrition. You will be delighted to know that we are going to inform you of a few of the foods that you ought to be consuming every day.

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For people who want to start living a more healthy life the tips above can help you do that. The one thing that you should actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to yuzu daifuku recipe. To cook yuzu daifuku you need 9 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Yuzu Daifuku:

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

Instructions 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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