|Ingredient||10 Daifuku||10 Daifuku|
|shiratamako (sweet rice flour)||2⅓ oz.||65g|
|water||¼ cup + 1 Tbsp.||100ml|
|candied yuzu peel||¼ cup||¼ cup|
|potato or corn starch||2 Tbsp.||20g|
This simple confection adds zesty candied yuzu rind to lightly sweetened, soft mochi squares. The result is a playful combination of citrus flavor and chewy texture. The only hard part about making them is actually finding yourself candied yuzu rind—the fragrant, orange-like fruit is nearly unknown in the English-speaking world.