Mochi waffles
These fun waffles are crispy on the outside and have a soft and chewy texture on the inside. They aren't your typical waffle but have a squishy texture like mochi!
Servings: 8 (individual) waffles
Ingredients
- 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
Instructions
- 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.
Notes
Leftover waffles should be stored in an airtight container in the refrigerator and will last a few days. I recommend toasting them in a toaster oven to get the outside nice and crispy again.
Source: Mochi Magic by Kaori Becker