These Mochi Waffles Will Blow Your Mind: The Easiest Recipe You'll Find

When it comes to breakfast food, waffles are definitely one of my favorites. Well, as great as Belgian waffles are, there comes a time when you just want to make some changes in your routine. What if I told you that I have come across the perfect mix of chewy, fluffy, and addictive mochi waffles while visiting the local Asian grocery store?

Jump to:

• The Japanese delight: mochi
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Mochi Waffle Recipe
• Comments

The Japanese delight: mochi

If you’re unaware of this small, delicious treat, you’ve been missing out. Mochi is a type of Japanese rice cake that is made from mochigome, a short-grain glutinous rice. The rice is pounded into a paste and then formed into the desired shape. Mochi is often eaten during Japanese holidays and celebrations. It can be found in a variety of flavors, such as chocolate, strawberry, and green tea.

Ingredients

• Mochiko sweet rice flour — 2 cups.
• Sugar — ¼ cup.
• Salt — ½ tbsp.
• Eggs — 2 pcs., large.
• Baking powder — 1 ½ tbsp.
• Vanilla extract — ½ tbsp.
• Whole milk — 1 ½ cups.

Instructions

1. In a mixing bowl, whisk together the eggs, milk, and vanilla extract.

2. Set it aside.

3. Whisk the mochiko sweet rice flour, baking powder, salt, and sugar in another mixing bowl.

4. To prepare the batter, combine the two mixtures, and stir well until it’s thick enough with no visible lumps.

5. Fill your waffle iron with the batter.

6. Cook until brown. If you like your waffles overcooked, feel free to cook a little bit more.

7. Serve with your choice of toppings!

Substitutions

• Soy milk — Although we opted for whole milk in our mochi waffle recipe, soy milk is a great substitute for the former, as it is low in fat, vegan, and considered healthier by some. Feel free to swap the two.

Variations

• Buttermilk — You can use buttermilk instead of whole milk if you want your mochi waffles to be even fluffier and more tender. However, if you have any medical conditions keep in mind that buttermilk is more acidic. Also, remember that using buttermilk means that your dry batter will be wetter and thicker.

• The toppings — This is where the fun begins. When it comes to the toppings, you have almost complete freedom on what to use. It all comes down to your taste buds and personal preference. Fresh fruits like berries, strawberries, bananas, and apples are always good. Who would say no to maple syrup? Spices like cinnamon are a good alternative too, while if you’re feeling even spicier go ahead and top your mochi waffles with steak.

Equipment

• Measuring spoons and cups.

• Waffle iron.

• Whisk.

• 2 mixing bowls.

Storage and reheating

• Our mochi waffle recipe should be stored in an air-tight container in your fridge. We recommend keeping them for four days at most. Just reheat them and you’re good to go!

Tips

• The baking powder — Don’t go overboard with the baking powder. Although the recommended amount is needed so that your mochi waffles will be fluffy and cute, if you use it a bit too much, your mochi waffles will lose their signature chewiness.

• Short on time? — If your time is tight, you can also make mochi waffles ahead of time. Just prepare the batter and store it. When you’re good to go, cook the batter in your waffle iron.

• Not crispy enough? — If you didn’t find our mochi waffle recipe crispy enough, add approximately 1 tbsp. cornstarch with 1 ½ cups of all-purpose flour.