📝 About This Recipe
Wafi is a stunning fusion of traditional Asian rice flour techniques and the delicate structure of a honeycomb lattice. These golden, intricate discs offer a mesmerizing contrast between a crisp, shattered exterior and a soft, subtly chewy heart infused with toasted sesame and floral honey. It is a sophisticated evolution of the classic 'Kue Kembang Goyang,' reimagined with premium ingredients for the modern Wagashi palate.
🥗 Ingredients
The Batter Base
- 200 grams Fine Rice Flour (sifted twice for smoothness)
- 50 grams Tapioca Starch (provides the signature chew)
- 60 grams Granulated Sugar
- 1/4 teaspoon Sea Salt (to balance the sweetness)
Liquid Aromatics
- 250 ml Coconut Milk (full-fat, room temperature)
- 1 piece Large Egg (lightly beaten)
- 2 tablespoons Wildflower Honey (high quality for floral notes)
- 1 teaspoon Vanilla Bean Paste (or extract)
Texture and Frying
- 2 tablespoons White Sesame Seeds (toasted)
- 1 tablespoon Black Sesame Seeds (for visual contrast)
- 1 liter Neutral Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted rice flour, tapioca starch, sugar, and sea salt until perfectly combined.
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2
In a separate jug, whisk the coconut milk, beaten egg, honey, and vanilla bean paste until the honey is fully dissolved into the liquid.
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3
Slowly pour the liquid mixture into the dry ingredients while whisking constantly. Continue until the batter is smooth and resembles the consistency of heavy cream.
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4
Strain the batter through a fine-mesh sieve into a clean bowl to remove any potential lumps; this ensures a professional, delicate finish.
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5
Fold in the white and black sesame seeds gently so they are evenly distributed throughout the batter.
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6
In a deep wok or heavy-bottomed pot, heat the vegetable oil to 340°F (170°C). Submerge your brass Wafi or rosette mold in the hot oil for at least 3-5 minutes to preheat it.
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7
Lift the hot mold from the oil, tapping it gently on a paper towel to remove excess oil, then dip it into the batter. Do not submerge the entire mold; only dip it 3/4 of the way up the sides.
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8
Immediately plunge the batter-coated mold into the hot oil. Hold it steady for 5 seconds, then gently jiggle the handle up and down until the Wafi releases itself into the oil.
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9
Fry for 1-2 minutes per side, turning once with chopsticks, until the Wafi is a uniform golden brown and the bubbling of the oil subsides.
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10
Remove the Wafi with a slotted spoon and drain it on a wire rack set over paper towels. Place it face down so the oil drains out of the crevices.
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11
Repeat the process, ensuring the mold is reheated in the oil for 20-30 seconds between each dip into the batter.
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12
Allow the Wafi to cool completely at room temperature, where they will continue to crisp up into their final, delicate state.
💡 Chef's Tips
Ensure the mold is hot enough before dipping; if the batter doesn't 'sizzle' and stick immediately, the mold needs more time in the oil. Never submerge the top of the mold in batter, or the Wafi will stick and won't release into the frying oil. Keep the batter well-stirred between batches as the sesame seeds tend to sink to the bottom. Store in an airtight container immediately after cooling to prevent the rice flour from absorbing humidity and becoming soft.
🍽️ Serving Suggestions
Serve alongside a cup of hot Matcha or roasted Hojicha tea to cut through the richness of the coconut. Drizzle with a touch of extra honey and a pinch of flaky sea salt for a modern gourmet twist. Pair with a scoop of black sesame ice cream for a stunning textural dessert platter. Arrange them in a decorative box lined with parchment paper for an elegant, traditional gift.