Bored of regular waffles? Then try making mochi waffles! They are crispy on the outside like a traditional waffle, but they are soft and chewy on the inside like a mochi!
My family and I are fans of weekend brunch. Every Sunday morning, we make some type of breakfast item to eat for brunch. Waffles and pancakes are constantly on the rotation, as are breakfast casseroles, breakfast burritos and omelettes.
When I was flipping through the Mochi Magic cookbook that I checked out from the library, I saw this mochi waffle recipe that sounded interesting. I asked my family for their thoughts, and they were excited to try it for brunch one weekend.
The recipe claimed that the batter only made 2-3 waffles. I’m not sure where that measurement came from, because that’s a lie. With our family of 3, we usually eat 1-2 waffles per person (and by “waffle,” I mean a single square serving). My waffle iron makes 4 waffles at a time (4 squares of waffles) and reading that the recipe only made 2-3 waffles got me worried. So, I doubled the recipe.
Yeah, that was a mistake. I ended up with something like 16-20 waffles, which was enough to feed Addie’s basketball team. Maybe the cookbook author meant 2-3 waffles, if you counted a 2×2 (4 total waffles) sized waffle to be 1 serving. Either way, the original serving size is definitely off. Do not double this recipe unless you have a football team to feed.
While both Addie and I liked the waffles, my husband did not. He was thrown off by the texture and thought that the exterior was too crispy. When I tried setting the waffle iron on a cooler setting, the waffles did not cook up as well – they were soggy.
We served our waffles with maple syrup, but you can add fruit, whipped cream and other toppings to your heart’s content.
Husband’s rating: N/A (he didn’t rate these… but I am guessing he would have given it a 1 out of 5)
Addie’s rating: 3.5 out of 5
My rating: 3.5 out of 5
- 2 and ¼ cups mochiko flour divided
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- ⅓ cup plus 1 Tablespoon granulated sugar divided
- 1 large egg
- 1 cup coconut milk
- ½ cup milk
- ¼ cup vegetable oil I used canola
- 1 Tablespoon butter melted (I omitted)
- 2 teaspoons vanilla extract
- ¼ cup water
- In a large bowl, whisk together the 2 cups of the mochiko flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in another large bowl if using a hand mixer or if mixing by hand, mix together ½ cup of the sugar and egg on medium speed until well blended.
- Turn the mixer to low and add the coconut milk, milk and oil until well blended. Make sure the mixer is set to low or else the liquid will splash everywhere! Add the butter (if using) and vanilla.
- Keeping the mixer on low, slowly add in the dry ingredients and mix for about 1-2 minutes or until the batter is smooth.
- In a separate, microwave safe bowl, mix together the remaining ¼ cup of the mochiko with the remaining 1 Tablespoon of sugar and the ¼ cup of water. Microwave on high for 1 minute. Stir well.
- Add the heated up mochi mixture to the stand mixer bowl and mix well. The batter may appear to be lumpy, but that is OK.
- Preheat your waffle maker according to the manufacturer's instructions and make sure to grease it well. Pour about 1 ladle-ful of batter into each waffle grate and cook until crispy, about 3-5 minutes per waffle.
- Serve waffles warm, with fresh fruit, whipped cream or the sauce of your choice.