Wednesday, July 31, 2019

Mochi Waffles

I can't believe it's the end of July, and this is the first time I've posted on here this year!  I've been posting less and less on here because I've been cooking mostly from recipes on here already or using recipes from cookbooks.  So the fact that I'm posting this recipe means it's a good one.  =)

I've made mochi waffles before using mochi blocks, but these are made from scratch.  I was inspired by Snixy Kitchen's chocolate mochi donuts which were in turn inspired by Third Culture Bakery's mochi muffins.  I figured that by increasing the surface area, you'd get a better crispy crust to chewy innards ratio (and I was right)!  I also like that making the batter from scratch means you can play around with the flavors more.  I tried making a pandan version and a black sesame version, but I think it would be easy to adapt this recipe to make a chocolate or matcha version as well!

Mochi Waffles
makes 8

16 oz. sweet glutinous rice flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons black sesame seeds or 1/4 teaspoon pandan extract
4 tablespoons butter, melted and cooled to room temperature
13. oz can of coconut milk, well shaken
2 beaten eggs, room temperature

Mix the dry ingredients in a large bowl.  If making the black sesame flavor, grind the sesame seeds (I used my coffee grinder) and add to the dry ingredients.

Whisk the wet ingredients together, then add to the dry ingredients and mix until smooth.  Since this is a gluten free recipe, you don't need to worry about it getting tough if you mix too much.  Batter will be fairly thick.

Preheat waffle iron to medium.  Use a 1/2 cup measure to scoop batter onto the waffle iron and cook until lightly golden.  The waffle will be soft and floppy coming out of the iron but will crisp up a bit upon cooling.  Serve immediately with sweetened condensed milk and fruit if you like.  Leftovers can be stored at room temperature in an airtight container for a day.  Reheat in a toaster oven before serving.

I used my Cuisinart classic waffle maker to make these, so the settings and quantities might have different results depending on your waffle maker.

Next:  Snowskin Cake Truffle Mooncakes
Previously:  Bacon Fat Scallion Pancakes