Mochi waffles have a lovely chewy texture on the inside. This mochi recipe also has a crispy outside for a perfect balance of all things wonderful about homemade waffles. These sweet rice flour waffles are a unique version of a classic breakfast that may become your new tasty obsession. All you need to do is mix up the batter, pour it into a waffle iron, and in less than 10 minutes you have perfectly crispy and chewy mochi waffles. Enjoy!
The mochi waffle batter mix is an easy recipe that is great for breakfast, snacks, or as a sweet dessert. It is made with mochiko, a glutinous sweet rice flour. Everything else you need for this mochi waffle recipe is likely already in your pantry and refrigerator.
I have heard the term "moffles" used for describing mochi + waffles. This is usually made by cutting up premade mochi paste into cubes and then pressing it to cook in a waffle iron. This is not that kind of recipe. This is more of a sweet rice mochi flour + American-style waffle collaboration.
It is a wonderful breakfast or brunch recipe. Just make cut up some fruit and make some oven-cooked turkey bacon and you have a complete meal.
Jump to:
- Ingredients for Mochi Waffles
- What is Mochiko?
- How to Make Mochi Waffles from Scratch
- Best Waffle Iron for Cooking Mochi Waffles
- How to Cook Mochi Waffles
- Variations & Flavored Mochi Waffle Ideas
- Substitutions
- What to Serve with Mochi Waffles
- Toppings for Mochi Waffles
- Storing, Freezing, & Reheating
- FAQ
- Perfectly Crispy & Chewy Mochi Waffles
Ingredients for Mochi Waffles
The main ingredient in this Asian waffle recipe is a sweet rice flour known as mochiko. This is what creates the chewy texture that mochi is known for. To ensure the insides are chewy and the outside is crispy, the addition of a bit of cornstarch is added for that crispy outer waffle crust.
I use less baking powder than other recipes for an important reason - chewiness. You do want some to help make the inside a bit fluffy and help the waffles rise and not be too dense. However, too much is then counterproductive to the mochiko's chewiness and results in airy versus chewy waffles.
The rest of the ingredients are similar to other basic waffle recipes such as flour, eggs, milk, sugar, and vanilla. For a dairy-free mochi waffle version, you can try using almond or coconut milk instead of regular milk.
- All-Purpose Flour - this gives a fluffy classic waffle texture
- Mochiko (sweet rice flour) - what makes mochi waffles chewy & slightly sweet
- Salt - boosts the flavor profile overall
- Sugar - sweetens the mochi waffle batter
- Baking Powder - helps the batter rise while cooking in the waffler iron/maker
- Cornstarch - helps bind the waffle batter & ensures crispy edges & pockets
- Whole Milk - full-fat milk I find works best to hold up to the dense rice flour so it is thick & not a thin runny waffle batter.
- Vanilla Extract - added flavor
- Eggs - a classic waffle batter ingredient also needed here helps make the crispy edges & so they rise
See the recipe card for amounts & full instructions.
What is Mochiko?
Mochiko is a sweet rice flour that you can purchase at Asian markets or even online at Amazon - see below. It is a very fine flour and a bright white color compared to traditional wheat flour. Mochiko is a gluten-free flour even though it is described as "glutinous".
Mochikoもち粉 is made from mochigome which is a glutinous short-grain Japanese rice. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 and is most commonly known for its sticky and chewy texture. It is used for making mochi and in many Japanese pastries, desserts, and, of course, waffles.
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How to Make Mochi Waffles from Scratch
Making mochi waffle batter from scratch is an easy recipe mixed all in one bowl. It is best to use one with a pouring spout on the edge such as the one I am using, as seen below. This helps to pour the mochi batter into the waffle iron easily once it is time to get cooking.
Simply add the dry ingredients, flour, mochiko, salt, sugar, baking powder, & cornstarch into a medium-sized mixing bowl. Then whisk them together to combine evenly.
Next, add the milk and vanilla and whisk again. I have not tried buttermilk yet but you could give it a try if you wish to have buttermilk mochi waffles.
For the last step add the eggs and again whisk to combine until there are no lumps. The mochi waffle batter will be thinner and more white in color than the regular waffle batter would be.
Best Waffle Iron for Cooking Mochi Waffles
We have a Belgian waffle iron in our house. We like it because it gives us big crevices for butter when making homemade waffles. Also, this mochi waffle recipe, helps also make big deep chewy pockets of dough and crispy edges.
It does sound funny to have Belgian mochi waffles but it works. You can use a regular American waffle maker for these mochi waffles or even a bubble waffle maker. You do not need a special waffle iron for mochi waffles, whatever you have at home will do.
How to Cook Mochi Waffles
Mochi waffles cook just like regular waffles. In just a few minutes they are hot and ready.
Pour the mochi batter evenly into the preheated waffle iron. For Belgian-sized waffles, cook for 4 minutes. A smaller or regular-sized waffle iron will probably cook in about 3 minutes.
Variations & Flavored Mochi Waffle Ideas
Use this recipe as a base and make small changes by adding other ingredients for flavor changes. I have not tried some of these but here are some great flavored mochi waffle ideas.
Try unique flavors like ube, pandan, matcha, or red bean. Fruity flavors like strawberry, blueberry, lemon, pineapple, or banana are great. You can also make chocolate, coconut, or almond.
- Ube- stir in ube powder or paste
- Matcha - sprinkle in matcha green tea powder
- Fruit Flavors - Add diced strawberries, blueberries, lemon extract, or smashed bananas
- Other Mochi Waffle Flavors - Add chocolate chips, coconut flakes, or almond extract
Substitutions
I would not make any substitutes when mixing this mochi batter that I have not outlined below. It took me several tries to get the right amount of each ingredient to ensure a fluffy and chewy texture. If you want a vegan breakfast option, try my Dairy-Free Pancake recipe.
- Gluten-free - For a gluten-free mochi waffle, substitute the regular flour with a 1:1 gluten-free replacement like the one from Bob's Red Mill.
- Dairy-Free - use coconut or soy milk instead of the whole milk, the coconut milk with the mochiko is a delicious combination.
What to Serve with Mochi Waffles
Fresh fruit, whipped cream, flavored syrups, and other limitless ideas make great toppings for waffles. Enjoy these mochi waffles with any of these side dish ideas too.
Toppings for Mochi Waffles
You can top mochi waffles with basic butter, syrup, or powdered sugar. However, these special waffles need some more exciting toppings to make an over-the-top amazing breakfast. Here are some yummy ideas for topping mochi waffles.
- Fresh Fruit & Whipped Cream
- Flavored syrups
- Cooked fruits like sauteed bananas or stewed pears or fresh peach sauce
- Chocolate chips & coconut flakes
- Ube or Pineapple spread
- Ice Cream - they make an amazing dessert and I had it in Hawaii this way - Banana Ice Cream or Mango Ice Cream is best!
Storing, Freezing, & Reheating
Both the batter and cooked mochi waffles keep well for a few days in the refrigerator. Place the batter in a jar or container with a tight-fitting lid. Store for up to 2 days and cook in the waffle iron as directed.
For cooked leftover waffles, place them in an air-tight container or Ziploc bag. Store in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, warm, or toast in your toaster oven or regular oven.
NOTE: Mochi waffles will lose some of their delightfully chewy texture when frozen or reheated in the microwave.
FAQ
These waffles are sweet and savory. Mochi is more about the texture than the taste. They will be chewy and crisp vs fluffy and light like a regular American waffle.
This homemade recipe is not gluten-free. It does use rice flour but it also calls for all-purpose flour that contains gluten. See the substitutions section for how to make them gluten-free.
The combination of mochiko and the other ingredients should lend to a chewy waffle. There can be a few troubleshooting ideas that may be why your waffle did not turn out chewy. One of which is that you have too much regular flour and not enough sweet rice flour.
Another reason that may cause the waffle to be hard or dense is that the rice flour has gone bad. Also, baking powder and cornstarch are needed to ensure a texture that is known when making mochi baked goods.
There are differences between baking soda & baking powder. They have similar uses but are not the same. When making baked goods like waffles, I recommend following the recipe & not making substitutions.
Product Recommendations for this Recipe:
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Perfectly Crispy & Chewy Mochi Waffles
Equipment
- Belgian waffle iron
Ingredients
- ¾ C all-purpose flour
- 1 ½ C mochiko sweet rice flour
- ¼ teaspoon salt
- ¼ C granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 ½ C whole milk
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat your waffle iron.
- In a medium-sized mixing bowl with a pourable spout, add the dry ingredients. Whisk together to combine evenly.
- Add milk and vanilla. Whisk together until smooth and no lumps are showing.
- Add one egg at a time and whisk until smooth.
- Pour batter into the waffle iron. Close the lid and let cook for 4 minutes if using a Belgian waffle iron. If using a small waffle iron, cook for 3 minutes.
- When the waffle iron is done cooking, remove each with a fork gently and plate. ENJOY!
- To store mochi waffles, keep in an air-tight container in the refrigerator for up to 3 days. Warm in the oven for best results.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 297 |
| % Daily Value* | |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 61mg | 20% |
| Sodium 143mg | 6% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 0.4g | 2% |
| Total Sugars 11.8g | |
| Protein 8.1g | |
| Vitamin D 30mcg | 148% |
| Calcium 115mg | 9% |
| Iron 2mg | 9% |
| Potassium 255mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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Relle says
Mochi waffles are my favorite. Yum.
Beth says
Mochiko gives such a wonderful unique texture to waffles and these sound great. Love the suggestion to add matcha to them!
Angela says
Thank you, Beth. If you give them a try with the matcha please let me know what you think.
Cooking Coders says
Mochi waffles sound awesome! I cannot wait to give these a try with some fresh matcha in the morning.
Shikha says
I love waffles. Is there any other way we can make it without a waffle iron. I don't have one.
Angela says
Hi - I am not aware of a way to make waffles without a waffle iron unfortunately.
Sonila says
We've been making a lot of waffles for the kids recently!! I have to try the matcha one and already ordered mochiko flour . Hope my kids love them!
LaRena Fry says
Love mochi and love waffles. Love that they are crisp and soft. YUM
Jacqueline Debono says
I love waffles and these look really good. I'm not sure I can find mochiko here in Italy but am going to try ordering online so I can make these!
Angela says
Good luck finding and ordering the mochiko to make these waffles at home in Italy.
Dale Agbayani says
Hi! I had a hard time finding mochiko so I asked and the clerk suggested a package that said ‘sweet rice flour’. It was from Thailand and it worked out awesome! I’m from Hawaii so mochiko was used all the time for butter mochi. I tested out a bag in place of the box of mochiko and it turned out EXACTLY as always.
Angela says
Yes, mochiko is sweet rice flour. So glad you found what you needed and it worked out.
Deborah says
I have never heard of mochiko flour before. This is a great recipe for my gluten-free friends. I'll be sure to share it with them!
Angela says
Thank you for sharing.
Anindya Sundar Basu says
Wafles is a delight and who doesnt love waffles. Will try to make these at home at the earliest
Liberty says
SO Good! Not too chewy like boba or other mochiko recipes but still good.
Madeleine Cornwell says
Thank you for this recipe, which I used today. I modified it with substitution of my husband's homemade Bisquick mix, "flax egg " , and added hibiscus powder for additional flavor. OK, so I basically slaughtered your recipe, but that's kinda how I cook...getting ideas from other's recipes to make it my own. I'm sure I'm not the only one that plays with recipes 🙂 It turned out really good and I'm really enjoying the texture!
Angela says
Feel free to slaughter away. I am happy when anyone uses a recipe and enjoys it whether it is exactly as written or inspires something new. That is why I love to cook - it is artistic in many ways. Did you substitute the Bisquick mix for the regular flour and still use the mochiko? The mochiko is what really makes that chewy mochi texture so I am curious.
Madeleine says
Thank you Angela...my cooking is more like a lab experiment everytime! I substituted the "Bisquick mix" instead the flour in your recipe, and still used the amount of mochiko you specified. Yes, it was wonderfully crispy on the outside and chewy on the inside.
Angela says
Thanks for sharing your cooking notes. Enjoy!
Sanjay says
Great recipe. They really are chewy and good. I made them Sunday and had the leftovers today.
Stephanie says
Made it for Father’s Day - it was a huge success! Wasn’t sure how it would turn out, but I substituted Oatly for the whole milk and used coconut sugar (1:1 sub). They turned out super fluffy and chewy. 100% would make it again!
Angela says
Happy Father's Day to your family. I am so happy these were a hit even with the substitutions.
sarahspectacular says
Made these this morning. They are neither very crispy nor chewy enough for me. They also start to deflate when they cool. I suspect they need a higher rice flour to wheat flour ratio and less baking powder. Adding some fat might help them crisp up more.
Angela says
I am sorry they did not turn out for you. Sometimes different brands of flours can give different results. Thank you for letting me know. I have made these a few times and this seems to be the texture that works for us so hopefully a slight adjustment may give you what you are looking for too.
Andrea says
These waffles look fluffy and crispy and just perfect! Great for a weekend brunch.
Lucy says
I love this unique take on waffles. These mochi waffles make the most delicious breakfast or dessert. They have such a sweet flavour and a perfect texture.
Angela says
I agree, they are sweet, chewy, crispy, and all-around yummy.
Biana says
These waffles look so crispy and delicious! Will be great with some berries and sauce.
Jacqueline Meldrum says
Those look amazing. I bet they taste heavenly.
Beth says
My family and I enjoyed these for breakfast the other day, and these are so delicious! Definitely making these waffles again. So yummy and fluffy!
Angela says
I am happy to hear you loved the mochi waffles.
Alex says
These came out really good! Thanks for sharing.
Angela says
You are welcome. I am glad you enjoyed the mochi waffles.
Nancy says
I felt like I was eating warm mochi with a very thin, crispy crust. Interesting texture. I think I would prefer some red bean paste in between layers of batter for a more traditional spin
Angela says
This is the exact texture that I love about this mochi waffle recipe - a chewy center and a crispy outer layer. I know many people love red bean paste and I keep trying it - maybe someday I will like it. Let me know if you try that added to this recipe since that was not the intent of the original recipe. Thanks for the comment.
Ro says
Do these freeze well?
Angela says
Hi - I have not tried freezing them. Like most homemade waffles, they likely will freeze well. The chewy and crispy texture may not hold up as well once frozen and reheated. The best way to reheat would probably be in a toaster oven or regular oven. Let me know if you try it and how it turns out.
Helen says
I was skeptical about not having any oil in this recipe, but it turned out really well.
Angela says
I am glad it worked for you and you enjoyed them.