Savory Cheesy Mochi Waffles
yields: 6 -8 servings, 24-30 mini waffles
These crispy savory cheese mochi waffles have a chewy inside that's impossible to resist. They freeze beautifully making a quick school lunchbox option!
Ingredients
- 330 g (2 cups + 1 tablespoon) Mochiko sweet rice flour, also called "glutinous rice flour", mochiko is distinctly different from brown rice flour or white rice flour
- 3 tablespoons (38 g) granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups milk, whole milk or 2% (or sub non-dairy milk)
- 2 large eggs
- 16 oz medium cheddar cheese, shredded
INSTRUCTIONS
- In a medium bowl, whisk together dry ingredients: mochiko, sugar, baking powder, and salt.
- In a measuring cup, whisk the eggs into the milk, then pour the wet ingredients to the dry ingredients and 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 heat. If using a stovetop waffle iron, heat both sides over medium heat for at least 3 minutes. Sprinkle about 1 tablespoon shredded cheese into each quarter of your waffle iron, or sprinkle 2-3 tablespoons of shredded cheese if making just one single waffle versus four smaller ones. 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. Top with the same amount of cheese as your first layer and close the waffle iron.
- Cook the waffles over medium heat according to the manufacturer's directions, or until the steam stops, you're able to open the waffle iron easily without the cheese sticking, and both sides are golden brown and crisp. 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 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. You may 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.
Notes
Sticking: If your waffles stick to your waffle iron, you can lightly brush the top and the bottom of the waffle iron with canola oil.
Storage: Let the mochi waffle cool on a wire rack. Once cool, transfer to an airtight container or freezer bag and store in the fridge for up to 3 days or the freezer for up to 6 months.
Reheat: Reheat straight from the fridge or freezer by popping a waffle in the toaster for 1-2 minutes or an air fryer at 400° for just 2 minutes.
