Crispy Mochi Waffles: Chewy, Golden, Irresistible!
Mochi Waffles: master this unique recipe for incredibly crispy and chewy gluten-free waffles. Perfect for a delightful breakfast or dessert.
Ingredients
- 120 g (1 cup) Sweet rice flour (mochiko)
- 30 g (1/4 cup) Tapioca starch
- 30 g (2½ tbsp) Granulated sugar
- 8 g (2 tsp) Baking powder
- 1.5 g (¼ tsp) Salt
- 1 Large egg, separated
- 1 yolk (18 g) egg yolk
- 180 g (¾ cup) Whole or dairy-free milk
- 28 g (2 tbsp) Unsalted butter or neutral oil, melted
- 4 g (1 tsp) Vanilla extract
Instructions
- Heat your waffle maker according to the manufacturer’s instructions. Lightly grease with oil or butter if needed.
- In a medium bowl, whisk together the sweet rice flour, tapioca starch, sugar, baking powder, and salt.
- Place the egg yolks into a small bowl and the egg white into another clean bowl.
- Whisk together the egg yolks, milk, melted butter/oil, and vanilla until smooth.
- Pour the yolk mixture into the dry ingredients and whisk until just combined and smooth. Batter will be thick but pourable.
- Using a whisk or hand mixer, beat the egg white until soft peaks form. Gently fold the whipped white into the batter. This adds air and gives the waffles a lighter texture while maintaining their chewy texture.
- Spoon batter into the center of the preheated waffle iron, spread gently to the edges, and cook 3–4 minutes, or until golden brown and crisp on the outside.
- Serve and enjoy. Mochi waffles are best eaten hot.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.