Mochi Pancakes with Fruit Filling
1/2 pound plain mochi, coarsely grated
1 apple, cored, peeled, and sliced
1 pear, cored, peeled, and sliced
2 Tbsps raisins
1 to 1-1/2 cups apple juice or water
1 to 1-1/2 Tbsps kuzu, diluted
pinch of sea salt
Place the apples, pears, raisins, juice, and sea salt in a saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer 3 to 4 minutes until the fruit is tender.
Add the kuzu, stirring constantly, until it becomes thick and translucent. Remove from the flame and set aside.
On a heated, dry pancake griddle, place 1/4 cup of grated mochi, forming it into a circle like a pancake. Spread 1 to 2 tablespoonfuls of the stewed fruit evenly on top of the mochi. Next, sprinkle another 1/4 cup of grated mochi on top of the stewed fruit.
The bottom layer of mochi should now be slightly browned and melted. Flip the pancake over and cook on the other side until browned and the mochi melts.
The fruit topping should now be sandwiched between the two layers of melted mochi.
Repeat until all ingredients are used. Serve hot.
Other fresh or dried fruits may also be used as filling/
Sesame, corn or other oil may be brushed over the pancake griddle or cast iron skillet.
Michio and Aveline Kushi