Mochi Waffle

Mochi is the Japanese word for rice cake, but it also describes a chewy, soft texture—whether it’s used for fabrics, foods, or even skin. This shows just how deeply the idea of “mochi” is woven into Japanese culture.

Mochi Waffles capture that essence with their crispy outside and chewy, unique texture. They’re perfect for breakfast or a snack, and just like traditional mochi, they’ll keep you feeling full and satisfied for a long time!

Ingredients

serving: 5 waffles

• 1 cup(175g/6.17oz)Mochiko(Koda Farm)

• 1 + 1/2 tbsp of melted butter(unsalted)

• 1 tbsp of sugar

• 1/4 tsp of salt

• 1/2 tsp of vanilla extract

• 1 egg

• 85ml of whole milk

Instruction

1. Mix dry ingredients – In a bowl, whisk together 1 cup (175g) Mochiko, 1 tbsp sugar, and 1/4 tsp salt.

2. Prepare wet ingredients – Warm 85ml milk slightly, let 1 egg come to room temperature, then whisk them together. Add 1 + 1/2 tbsp melted butter and 1/2 tsp vanilla extract, and mix well.

3. Combine – Gradually add the wet mixture into the dry ingredients in 3 additions, mixing with a spatula until a dough forms.

4. Portion – Divide into pieces (about 60g each, with one smaller piece around 40g). Shape each into a ball.

5. Cook – Place a dough ball in the center of the preheated waffle iron (lightly greased if needed). Close and cook for about 4 minutes 30 seconds, or until golden and crisp.

6. Repeat – Continue cooking the remaining dough balls.

   
   

Enjoy your crispy-on-the-outside, chewy-on-the-inside Mochi Waffles!

Cooking Notes

• Mochi Waffles can be frozen and reheated. Warm them in a 350°F oven for 7–8 minutes.

• If you use glutinous rice flour instead of Mochiko, the batter will be much looser—similar to pancake batter. In that case, skip shaping the dough into balls and simply pour the batter into the waffle maker. The result tastes just as delicious!