Mochi waffles are a sweet, chewy, and decadent dessert that was popularized in Japan. They’re usually made with rice flour, but you can also make them with gluten-free mochiko flour if you have a sensitivity to gluten or want to make something healthier.
In this article, we’ll cover everything you need to know about mochi waffles, from ingredients and techniques used when making these treats to the best recipes out there!
Quick Guide To Make Mochi Waffles Recipe
Recipe Card
Ingredients
- 3/4 cup nonfat milk (or plant milk)
- 1 egg
- 1/4 cup sugar 1 14 cup mochiko flour (sweet rice flour)
- 1/2 tablespoon baking powder
- 1/4 teaspoon of salt
Optional Garnishes
Strawberries with dulce de leche
INSTRUCTIONS
- Whisk together all the ingredients in a mixing bowl until a batter forms.
- Grease a waffle maker with baking spray and heat it up. Then pour in the batter.
- Cook for 5-10 minutes, or until the waffle is golden brown, in the waffle maker. Repeat with the remaining batter.
- Top with dulce de leche and strawberries. Enjoy!
How To Make Waffle With Ube Mochi?
You’ll need ube powder or ube paste to make this variation. If you want to achieve a more intense flavour, use ube paste.
Ube is a root vegetable famous for its sweet, nutty flavour and vibrant purple colour. Purple yam is an excellent choice if you want your waffle to have depth of flavour as well as a lovely colour.
To make an ube mochi waffle, add 1/2 teaspoon ube powder or paste, 1/4 teaspoon vanilla extract, and a tablespoon of milk to the plain moffle recipe. You can also buy ube mochi waffle and pancake mix in most retail stores, but regular pancake mix will not produce the same results.
How To Make Waffle With Chocolate Mochi?
To make a chocolate mochi version, use melted chocolate chips rather than chocolate powder in your basic moffle recipe. Using real chocolate enhances the cocoa flavour of the snack. A chocolate waffle with a stretchy mochi pull in the centre!
Use this chocolate mochi waffle recipe to make this snack. 1\4 cup (34 grammes) melted chocolate chips, 12 teaspoon vanilla extract, and 3\4 cup milk Then, add the mixture to the pan of mochiko batter.
Where Can I Find Vegan Mochi Waffles?
Vegan mochi waffles require an egg and milk substitute. Mochiko is a vegan option because it is made from rice. To replace the eggs, combine two teaspoons baking powder and 40 ml vegetable oil.
Without the use of eggs, these two ingredients give the final product a brown, crispy texture. Similarly, use 260 mL of coconut milk instead of regular dairy. Finally, cook for 6-7 minutes, or until crispy, depending on your preference.
Mochi Bubble Waffle Method
A mochi bubble waffle recipe is similar to a regular recipe, but a bubble waffle maker is required. If you use one, ensure it’s on medium heat for three minutes before adding the batter. Furthermore, the batter must completely cover the bubbles before cooking until crispy brown.
Tips For Cooking Crispy Mochi Waffle
Follow these guidelines for a crispy mochi waffle recipe.
If your mochi waffle becomes too tender, you probably have too much moisture. You may have used too much milk, particularly if you used buttermilk. As a result, the batter is thick, and the snack is less crispy. To avoid buttermilk, use regular milk instead, giving the snack a lighter texture.
You can also add 5 minutes to your normal griddle cooking time. Making a crispy waffle takes more time and patience than making one with a soft layer. For those who have an undercooked moffle, you’ve added too much water. You’ll need to either cook your snack for a few more minutes or add more batter to the pan. That way, the center will not be raw, soggy, and undercooked.
Related: Thick Vs. Thin Waffle Batter: Should Waffle Batter be Thick?
Avoid Over-Flow Of Waffle Machine With Waffle Batter
Fill the machine precisely according to the instructions to avoid overflowing the batter. Then, pour the batter into the center and allow it to fill the edges naturally. Many models now have an overspill design, making cleanup a breeze.
If you bought one without an overspill design and need to clean excess batter in between cooking, close the grid with a wet two or three-ply paper towel.
Is It Possible To Freeze The Mochi Waffle?
Yes, you can save these mochi treats for later.
The batter can be frozen for up to a month if stored in an airtight container. When you’re ready, a quick microwave heating will ensure you can prepare this snack at your leisure.
If you want to save your already-cooked treat for later, place it in a freezer bag and reheat it in a toaster when you need a quick bite.
What Are Mochi Waffles Made Of?
Mochi waffles are made from mochiko flour. Mochiko flour is a sweet rice flour commonly used in Asian desserts and snacks. Like brown rice, sweet rice is a grain that has a low glycemic index and can help lower blood sugar levels after eating.
Mochi waffles are made by mixing together the mochiko flour, eggs, milk or dairy-free milk of your choice (almond milk works great), oil and vanilla extract until combined then cooking them on a hot griddle or frying pan until golden brown.
Is Mochiko Gluten-Free?
Mochiko is a type of flour made from glutinous rice. It’s gluten-free, but it does not mean that everything made with mochiko is also gluten-free.
Glutinous rice flour is used to make many Asian desserts, including:
- Mochi (rice cakes)
- Dango (sweet dumplings)
- Mitarashi dango (diced mochi on skewers dipped in a sweet soy sauce glaze)
What does a mochi waffle taste like?
Mochi waffles are a popular street food in Hawaii. The mochi waffle is a sweet, chewy treat that’s made from glutinous rice flour and topped with ice cream, fruit and syrup. The texture of mochi waffles is similar to pancakes or cupcakes; they’re soft and fluffy on the inside but crisp on the outside.
The batter for these waffles is very similar to pancake batter.
What Kind Of Waffle Iron Should I Use To Make Mochi Waffles?
Any waffle iron will work with this recipe as long as it has separate compartments for each half of the waffle (a Belgian-style waffle maker). If your machine doesn’t have separate compartments, then cook both halves at once by pouring half the batter into one side and then pouring the rest into the other side after it’s done cooking (make sure not to let any batter drip onto your hot plate).
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