Ingredient | 10 Daifuku | |
---|---|---|
Outer Wrap | ||
shiratamako (sweet rice flour) | 2⅔ oz. | |
water | ½ cup | |
sugar | 2⅔ oz. | |
potato or corn starch | as needed | |
candied yuzu peel | ¼ cup | |
Filling | ||
koshian | 10 oz. |
A variation on traditional daifuku, the addition of candied yuzu rind to the gyūhi wrap adds a bright, citrusy tang that’s hard to resist. The only challenge is actually finding yourself candied yuzu rind—the fragrant, orange-like fruit is nearly unknown in the English-speaking world.