Hello everybody, welcome to our recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Yuzu Daifuku recipe here. We also have wide variety of recipes to try.

Yuzu Daifuku
Yuzu Daifuku

Before you jump to Yuzu Daifuku recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Most of us believe that comfort foods are terrible for us and that we must avoid them. At times, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be super nutritious and good for you. Several foods actually do raise your mood when you eat them. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Your mood can actually be helped by green tea. You knew green tea had to be in this article somewhere, right? Green tea is rich in a particular amino acid known as L-theanine. Studies have shown that this amino acid actually induces brain waves. This will improve your brain’s focus while also loosening up the rest of your body. You already knew that green tea helps you be healthier. Now you know that green tea can improve your mood too!

As you can see, you don’t need junk food or foods that are bad for you so you can feel better! Try some of these tips instead.

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

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

If you find this Yuzu Daifuku recipe useful please share it to your close friends or family, thank you and good luck.