my kitchen: EASY MOCHI WAFFLES

Easy Mochi Waffles

Makes 4-6 waffles

I love waffles, but I had never made mochi waffles before. New year, new you, right? 

I had some sweet rice flour in the pantry from a visit last year to Siang Khau Lu, so I decided to give this recipe a try (it had the most reviews on google with 442). The result was a chewy, soft waffle that was like some of the round mochi breads or cheese breads I'd pick up at local bakeries. I wished it was slightly crispier on the edges, like this mochi waffle street vendor that I found in Taipei years ago before it was a thing. I should mention I didn't have any white sugar on hand, so I used brown sugar instead of white sugar, which did give it a caramel color and flavor, but did not make it crispy. I'll keep tinkering with this recipe and see if I can adjust it to be crispier. 

EASY MOCHI WAFFLES

Ingredients (makes 4-6 waffles) 

• 3/4 cups milk
• 1 egg
• 1/2 teaspoon vanilla extract 
• 1 1/4 cup mochiko flour
• 1/4 cup sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat waffle iron.

2. In a medium mixing bowl add 3/4 cup milk, 1 egg, and 1/2 teaspoon vanilla extract. Whisk until well combined.

3. Add 1 1/4 cup sweet glutinous rice flour, 1/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until just combined.

4. Add 1/4 to 1/2 a cup of the batter to the waffle iron. This will puff up a lot, so I recommend filling it less than half full to prevent overflow and make sure the edges get griddled. Cook for 3-5 minutes or until golden brown.