Mochi Waffles
A recipe for Mochi Waffles from the cookbook, Mochitsuki! These quick and easy waffles have a mochiko base to create crisp edges with a chewy center perfect for pairing with a variety of toppings.
Servings 8 Small Waffles
Ingredients
- cooking spray for coating
- 1 1/2 cups (227 grams) mochiko
- 1/3 cup (65 grams) sugar I used granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter melted
- 1/2 cup (120 milliliters) whole milk
- 1 teaspoon vanilla bean paste or extract or pandan extract or ube extract
Instructions
- Coat a Belgian waffle maker with cooking spray and preheat according to the manufacturer's instructions.
- In a large bowl, whisk together the mochiko, sugar, baking powder, and salt.
- Add the eggs, melted butter, milk, and vanilla and mix until well combined, scraping the bowl to ensure no dry lumps of mochiko remain.
- Scoop the waffle batter into the prepared waffle maker, using about 1/3 cup (80 milliliters) for small waffles or 2/3 cup (160 milliliters) for one large waffle.
- Close the lid to the waffle maker and cook for 4 to 5 minutes, or until the waffles are browned. Repeat with the remaining waffle batter.
- Add toppings of choice- maple syrup, whipped cream, fresh fruit, or red bean paste- and serve immediately.
- Leftovers can be stored, in an airtight container, in the refrigerator for up to 6 days. Reheat in the microwave or in the toaster.