|Ingredient||10 Daifuku||10 Daifuku|
|shiratamako (sweet rice flour)||2⅔ oz.||75g|
|potato or corn starch||as needed||as needed|
|candied yuzu peel||¼ cup||¼ cup|
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.