Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth; squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and 1/2 teaspoon salt. Stir to combine.Advertisement
In a heavy 12-inch skillet heat oil to 325°F over medium-low. Place a wire rack on a cookie sheet. Pat potato mixture into 2 1/2-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once. Remove. Let cool slightly on a wire rack. Makes 20 latkes.
Asian Pear Sauce:
In a large saucepan combine 1 pound cored Asian pears, 1 small cored Fuji apple, 2 tablespoons water, 1 1/2 teaspoons lemon juice, 1/2 teaspoon vanilla, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Bring to boiling; reduce heat to low. Simmer, covered, 30 to 40 minutes or until fruit is very soft, stirring every 10 minutes. Uncover. Let cool. Transfer to a blender. Blend until smooth.
Sift 1 teaspoon culinary matcha powder into a small bowl and stir in 1 tablespoon kosher salt. Sprinkle over latkes just before serving.