Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, yuzu daifuku. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Yuzu Daifuku is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Yuzu Daifuku is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook yuzu daifuku using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Yuzu Daifuku:

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

So that is going to wrap this up for this exceptional food yuzu daifuku recipe. Thanks so much for your time. I’m sure that you will make this at home. There is 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!