Easy Chewy Mochi Waffles
yields: 4 servings
These sweet mochi waffles are crisp on the outside, with a flavorful, ultra-chewy center. By swapping mochiko (aka sweet rice flour) in as the flour, these naturally gluten-free waffles come together in under 10 minutes. Use dark brown sugar and coconut milk for a deep, caramel-y flavor, or granulated sugar and whole milk for a more classic waffle version.
Equipment
- 1 Waffle Iron
Ingredients
- 400 g (2½ cups) Mochiko sweet rice flour, also called "glutinous rice flour", mochiko is distinctly different from brown rice flour or white rice flour
- 360 g (1½ cups) canned coconut milk, or whole milk
- 56 g (4 tablespoons) unsalted butter, melted (see below for dairy-free version)
- ½ teaspoon kosher salt
- 125 g (10 tablespoons) dark brown sugar , or granulated sugar (see note)
- 2 large eggs, room temp
- 1 tablespoon baking powder
- 2 teaspoons pure vanilla extract
INSTRUCTIONS
- In a medium bowl, whisk together dry ingredients: mochiko, sugar (dark brown or granulated), baking powder, and salt.
- In a measuring cup, whisk the eggs into the milk (coconut milk or regular), then pour into the dry ingredients, followed by the melted butter. Whisk until smooth. Let rest while you preheat your waffle iron.
- Preheat oven to 200°F and place a wire rack set over a baking sheet inside. You'll use this to keep waffles warm while you cook the rest.
- Preheat your waffle iron over medium-high heat. If using a stovetop waffle iron, heat both sides over medium heat for at least 3 minutes. Use an ice cream scoop or a measuring cup to scoop scant ¼ cup batter into each quarter of your waffle iron, or ¾ cup for one single larger waffle.
- Cook the waffles over medium-high heat until the steam stops, and both sides are lightly golden brown and crisp (see note about getting the crisp outside). You should be able to open the waffle iron easily without the waffles sticking. If using a stovetop waffle iron, cook on the first side for 60 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy and golden brown. (Every stove and waffle iron is slightly different, but mine is ready after 90 seconds on both sides). Transfer to the wire rack in the oven and repeat with the remaining batter. If needed, use a wooden chopstick to help you release the waffles from the waffle iron onto a wire rack.
- Serve warm with your favorite toppings or sides.
Video
Notes
Crispy Waffles:
The key to the textural contrast is to crisp up the outside without overcooking the inside. To get the crispiest mochi waffles, use a hot waffle iron and cook until the steam subsides.. inside will cook up more cakelike. (Still delicious, just less textural contrast!). If your waffle iron isn't hot enough, the outside will steam before getting crispy. If you cook longer, it'll eventually get crispy, but the inside will cook up more cakelike. (Still delicious, just less textural contrast!). Don't fear: if your waffle doesn't come out as crispy as you want - either because it sat out for a while, was kept as leftovers, or you didn't cook it hot enough - you can always pop it in the toaster for a minute!Dairy-Free
For dairy-free mochi waffles, use coconut milk or another non-dairy milk, such as oat milk and plant butter.Sugar
As written, the recipe produces a flavorful waffle that's perfect on its own without toppings, or as a dessert with ice cream. If serving for breakfast and you want less sweet waffles, you can use as little as 75g (6 tablespoons). See above for the difference between dark brown sugar and granulated sugar.