Ingredients
Method
- 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.
Notes
- For the best texture, ensure your waffle iron is fully preheated and lightly greased.
- Don't overmix the batter; mix until just combined to avoid tough waffles.
- Gently fold in the whipped egg white to maintain airiness.
- Mochi waffles are best enjoyed immediately after cooking for maximum crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter; mix until just combined to avoid tough waffles.
- Gently fold in the whipped egg white to maintain airiness.
- Mochi waffles are best enjoyed immediately after cooking for maximum crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.