Fried Daifuku

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When I lived in Japan, I learned alot about the Japanese relationship with sugar. I’m a sweet freak, so naturally I wanted to know about the desserts of the country. I found that even though sweets are enjoyed, they are nowhere near as sweet as the desserts we eat here in the US. It took alot of getting used to, but eventually, I came to appreciate subtle sweetness and the way non sweet things are paired with sweets to highlight the contrast. For example, green tea is often served with sweets since it’s bitter and cleanses the palette. I remember in college when my Japanese language teacher did a tea ceremony for us and one of the students asked for sugar to put in her green tea. My teacher was so stunned, it took her a few minutes to speak.

I love soft, stretchy, pillowy daifuku, but when I see the fried, sesame coated ones, I dive for them. Mochi takes on a whole different characteristic when fried and the red beans inside becomes warm and sort of melty. It makes daifuku a totally different experience!

Anko filling

1 cup dried adzuki beans
1/2 cup vegetable glycerin
2 tablespoons light oil (for making smoother anko if desired)

Mochi

1 cup glutinous rice flour
2/3 cup water
1/4 teaspoon stevia

potato or corn starch for dusting
1/2 cup sesame seeds
oil for frying (grapeseed)

Soak adzuki beans in water for at least 8 hours and up to 24 hours. Drain soaking water. In a 2 quart pot, add beans and about 2 cups of water. Bring to a boil, reduce the heat and simmer for about 20 mins. Drain cooking water, remove half of the beans and save for making zenzai. Cook the rest of the beans with vegetable glycerin and oil (if desired) on medium heat until beans get mushy and thicken, about 15 minutes. Let cool completely. You can pass beans through a strainer if you want it smoother. Shape into ping pong sized balls, set aside and cover with damp paper towel to keep them moist.

To make mochi, mix flour, water and stevia in a microwave safe bowl, cover with lid or plate and microwave on high for two minutes. Stir with a rubber spatula and return to microwave for one more minute.

Turn mochi onto potato starch dusted baking sheet. Dust hands with potato starch. Divide mochi in half and make four pieces from each half. Take a piece of mochi and flatten with fingers. Place one anko ball in the center and pull mochi around it and seal with fingers. Repeat with the rest of the mochi and anko. If mochi gets cold, warm in microwave for a few seconds to make it stretchy again.

Spread sesame seeds on a plate. Dip daifuku in water, and then roll in the seeds to coat the outside.

Heat oil in a wok. Place about 2-3 daifuku in wok and fry for about 2 minutes. Turn the balls frequently so that they brown evenly and mochi puffs. Drain on paper towels.

Makes 8 balls.