Yuzu Daifuku
I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.
The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51
Yuzu Daifuku
I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.
The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Mini Strawberry Daifuku Mini Strawberry Daifuku
Regular strawberry daifuku are kind of boring, so I came up with this. I added strawberries to both the dough and the filling, and rather than making traditional manju, I arranged it like a sandwich. They turned out pretty cute!The firmness of the dough will vary depending on what type of shiratamako you use, so microwave for longer if your dough is still soft. Another point is to not use too much katakuriko when assembling.They don't harden over time, so they're great to bring as gifts. They look cute lined up in a box! For 4. Recipe by yaburie
-
Custard Cream Daifuku Custard Cream Daifuku
I've been seeing pudding daifuku at the supermarket lately. At first, I wasn't interested, but then I noticed that they seemed to be selling, so I took a stab at making them at home. I love to challenge myself, and thus this recipe was born!When making the caramel sauce, if the caramel seems too firm, add 1 tablespoon hot water, spread it around the pan, then add katakuriko dissolved in water, give it a quick stir and turn off the heat immediately. If you don't remove it from the heat right away, it will harden. It's best to make the custard cream ahead of time. Recipe by Risoa 51 -
Easy Strawberry Daifuku Easy Strawberry Daifuku
I used a cookbook as reference. These have mashed strawberries in the mochi dough for a cute pink tint. The mochi dough has been improved to my liking through much trial and error.If dyeing the mochi dough pink, don't add too many strawberries or the dough will become too watery and difficult to handle. Make sure to brush off excess katakuriko from the finished product as it's not suitable for eating. Recipe by Necchan -
Original Apricot Daifuku Original Apricot Daifuku
My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.Heating the apricots together with sugar enhances the and sour taste with rich flavor. Shiro-an looks beautiful and cool, but using regular adzuki bean paste is fine too.Adjust the heating time according to microwave and container. I used a 750 W microwave. Recipe by olive11 -
Daifuku with Kumquats Daifuku with Kumquats
When I saw daifuku with sandwiched strawberries and aduki beans at a Japanese confectionary shop, I thought that they'd be nice with other fillings! After I went home, I made my own daifuku with leftover shiratamako, cooked aduki beans and candied kumquats, which I had made. It was a great success.You have to work with the dough very quickly before it cools. While it's hot you have to be careful not burn yourself, so leave to cool enough to handle. If you use too much katakuriko, you might have difficulty shaping the dough into ovals. Recipe by yaburie -
Strawberry Daifuku Mochi Strawberry Daifuku Mochi
【 youtu.be/YRMH2KWQu68 】Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.
-
Easy strawberry daifuku Easy strawberry daifuku
You can cook "Strawberry daifuku" with a kitchen microwave, it’s popular as spring seasonal sweets in Japan.
-
Plump Matcha Daifuku Plump Matcha Daifuku
The matcha daifuku that I saw in an online store looked really good, so I tried making some myself.When you're wrapping the filling with the mochi, don't be stingy with the katakuriko. Use the paintbrush to constantly coat with the katakuriko.In the summer, after wrapping the matcha paste with the anko red bean paste, place them in the freezer to make it easier to wrap with the mochi.You can adjust the amount of matcha to your taste! Recipe by Kukoko -
Soft & Delicous Cream Daifuku Soft & Delicous Cream Daifuku
I learned this recipe at a cooking class and I arranged it to my liking.Be careful not to burn yourself when you touch the dough just after microwaving, it is so hot. Do not put the cream on the dough if it's still hot or the cream will melt. Any bean paste is good such as shiro-an, sakura-an, edamame or matcha. Wrap a strawberry with bean paste first and you can make strawberry daifuku. After three days in the fridge, the dough was still soft although it's best freshly made. I'd suggest you enjoy them as soon as possible. If you use a bench scraper, it will be easier to cut through the dough. For 4 tasty daifuku. Recipe by Gakkoiburi -
Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin
I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM -
Chocolate Banana Daifuku Chocolate Banana Daifuku
I thought up a dessert using bananas, which are available year round.If the chocolate seems like it's getting soft during Step 6, work while keeping them chilled.The chilled chocolate melts easily and when the gyuuhi (the rice flour mixture) cools, it's hard to shape, so work quickly at Step 12.I used one bar of Meiji brand Milk Chocolate.The soy-based heavy cream that I used worked well. Recipe by Pecchin -
Homemade Strawberry Daifuku Homemade Strawberry Daifuku
If you use large whole strawberries and wrap with azuki bean paste, they will be too big and they won't look as cute. Just cut them up and wrap them the way I'll show you here.These days, you see large strawberries on sale. If you buy ones that are a little damaged, just discard the damaged parts and use the rest to make these. The cut strawberries tend to yield a lot of moisture, so eat straight away after making them. They do not keep long for this reason. Recipe by Nora8722
More Recipes
Comments