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Before you jump to Yuzu Daifuku recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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One way to deal with this to begin seeing some results is to understand that you do not have to alter everything immediately or that you have to altogether do away with certain foods from your diet. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will see that you won’t want to eat the old diet.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to yuzu daifuku recipe. To make yuzu daifuku you only need 9 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Yuzu Daifuku:
- Get Gyuuhi (sweet rice cake)
- Take 50 grams Shiratamako
- Prepare 30 grams Yuzu jam (or yuzu tea)
- Get 15 grams Sugar
- Use 60 ml Water
- Use Filling
- Prepare 120 grams Tsubu-an (or your preferred an)
- You need 50 grams Cream cheese (optional)
- Provide 1 Flour or katakuriko
Steps 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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