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. 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. This is also not a Mochi + Waffle cute cooking Netflix show but you could watch that and make these at the same time for fun.
These sweet rice flour waffles are a unique version of a classic breakfast that may become your new tasty obsession. The mochi waffle batter mix is an easy recipe that is great for breakfast, snacks, or as a sweet for 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. All you need to do is mix up the batter, pour into a waffle iron, and in less than 10 minutes you have perfectly crispy and chewy mochi waffles. Enjoy!
Ingredients for Mochi Waffles
The main ingredient in these waffles 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 is 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. These are not gluten-free waffles even though it is a recipe with rice flour. This is because it also includes all-purpose flour in the batter. If you do want a gluten-free mochi waffle, you can simply substitute the regular flour with a 1:1 gluten-free replacement like one from Bob’s Red Mill.
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 waffles 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 than a 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. For this mochi waffle recipe, it 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 waffle maker for these mochi waffles or even a bubble waffle maker.
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.
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.
- Unique Mochi Waffle Flavors – Ube, Pandan, Matcha, or Red Bean
- Fruity Mochi Waffle Flavors – Strawberry, Lemon, or Banana
- Other Mochi Waffle Flavors – Chocolate, Coconut, or Almond
What to Serve with 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.
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Perfectly Crispy & Chewy Mochi Waffles
Equipment
- Belgian waffle iron
Ingredients
- 3/4 C all-purpose flour
- 1 1/2 C mochiko sweet rice flour
- 1/4 tsp salt
- 1/4 C granulated sugar
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 1/2 C whole milk
- 1 tsp 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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Mochi waffles are my favorite. Yum.
Mochiko gives such a wonderful unique texture to waffles and these sound great. Love the suggestion to add matcha to them!
Thank you, Beth. If you give them a try with the matcha please let me know what you think.
Mochi waffles sound awesome! I cannot wait to give these a try with some fresh matcha in the morning.
I love waffles. Is there any other way we can make it without a waffle iron. I don’t have one.
Hi – I am not aware of a way to make waffles without a waffle iron unfortunately.
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!
Love mochi and love waffles. Love that they are crisp and soft. YUM
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!
Good luck finding and ordering the mochiko to make these waffles at home in Italy.
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!
Thank you for sharing.
Wafles is a delight and who doesnt love waffles. Will try to make these at home at the earliest
SO Good! Not too chewy like boba or other mochiko recipes but still good.
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!
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.
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.
Thanks for sharing your cooking notes. Enjoy!
Great recipe. They really are chewy and good. I made them Sunday and had the leftovers today.