Liege, Belgian, toaster, and Hong Kong egg waffles are a few of my favorite types of waffles. We have all tried at least one of these at one point in our lives, but have you tried mochi waffles? Mochi waffles have a distinct texture is attributed to the glutinous rice flour used in the recipe. Instead of a cakey, doughy, or airy mouthfeel, these are chewy with a crisp crust around the edges. I enjoy them with powdered sugar and a drizzle of maple syrup or honey to add a little more sweetness to the dish while my brother prefers to pair them with a scoop of vanilla ice cream because it reminds him of the Japanese mochi treat.
Recipe
Yields 6 servings
Ingredients
1 ½ cup or 180 grams glutinous rice flour
¼ cup all-purpose flour
70 grams or ⅓ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
240 mL or 1 cup milk
1 egg
2 tablespoons butter, melted
1 tablespoon vanilla extract
Butter for coating waffle iron
Procedure
Mix the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt together.
In another bowl, whisk together milk, egg, vanilla extract, and butter.
Make a well in the center of the dry ingredients.
Pour the wet ingredients into the dry ingredients and whisk them together until a thick batter is produced.
Brush some butter on your waffle iron and let it heat up.
Once ready, scoop ⅓ cup of the batter into the waffle iron and cook it for 2-3 minutes on each side or until golden.
Serve with butter and maple syrup and enjoy!
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