Waffle has always been a nostalgic comfort food for me. My mother used to take my sister and me to a bookstore in the neighborhood. She would order a pot of black tea with milk on the side, and a honey waffle with whipped cream. Nothing was better than spending an afternoon in the bookstore filled with the sweet, vanilla eggy smell. As a kid, that bookstore was one of my favorite places.
These gluten-free mochi waffles have a satisfyingly chewy mochi-mochi texture with the wholesome goodness of buckwheat flour. Enjoy these waffles with your favorite breakfast toppings and savor every bite!
You might also like Hojicha Brownie or No-Bake Sweet Corn Cheesecake.
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What is Mochi?
Mochi is a traditional Japanese rice cake made from glutinous rice (also known as sweet rice or sticky rice) that is pounded into a paste and molded into shape. It has a soft, sticky, and chewy texture and is used in various Japanese sweets and dishes. Rice cake like mochi is also popular in other East Asian countries such as Nian Gao(年糕) in China, Tteok(떡) in Korea, and Muah Chee(麻糬) in Taiwan. It has various forms and flavors, and can be enjoyed sweet or savory, as snack or as a main dish.
Ingredients of Mochi Waffle
- Glutinous rice flour - Some might call it sweet rice flour, sticky rice flour or Mochiko. The one I use is traditional water milled, which makes it finer than Mochiko.
- Buckwheat flour - I use buckwheat flour for gluten-free and healthy purpose. You can also substitute with all-purpose flour or glutinous rice flour, but the texture will be different.
- Butter - Both salted and unsalted butter are fine.
- Milk - Regular milk, plant-based milk……any kind of milk or even water works.
- Sugar - Sugar does not only add the sweetness to the waffle, but also keep the inside of the waffle from drying out. I would not recommend remove sugar.
- Egg - Eggs add moisture to the batter, keep the waffles tender, and also give your waffles eggy flavor.
See recipe card for quantities.
How to make Mochi Waffle?
Prepare a sheet pan with a rack.
Melt the butter. Mix all the ingredients together with a whisk. No need to worry about developing gluten cause we don’t use flour.
Make the mochi waffles just like making regular waffles. Let the waffle rest on the rack when you are making more.
Serve with your favorite toppings. I like sweet mochi waffle with maple syrup and butter. I also love to enjoy savory mochi waffle with sunny-side-up egg and some chili oil.
Equipment
My waffle maker is Waring Pro (restaurant style thick Belgian waffles) from 2004. We recently just took it out of the box for the first time, so it is “brand new” although it is quite old. It work just as good as any professional waffle makers. If you want to get one from Amazon, this one is similar, or mini waffle maker is also a great option.
Another tool I highly recommend to have is silicone spatula, it is so useful to have for baking and cooking. Choose the ones that are heat resist and seamless.
Storage
Use the mochi waffle batter as soon as possible. The mochi waffles taste the best within 10 minutes after they are made. If you really can’t finish the mochi waffles, keep them in the freezer and reheat with the microwave or toaster.
Recipe Tips
Preheat the Waffle Iron! Make sure your waffle iron is fully preheated before adding the batter. This helps ensure even cooking and prevents sticking.
Add 1 minute more cooking time! Rice flour does not color as fast as regular flour, so I like to extend the cooking time a little bit for crispier waffles.
Recipe FAQ
The waffle makers usually have a light that indicates if the temperature is high enough for adding batter. The light will turn off while it’s cooking, and turn on again once it is hot again, and that is when it is ready to serve. Another thing to tell if the waffle is done is by checking the steam. Once the steam decreases, the waffle is crispy and ready.
Think you waffle as a piece of bread. The toppings can go beyond classic butter and maple syrup. Serve it with Matcha Creme Anglaise. Eat the waffle with a bowl of tomato soup, with lemon juice and whipped cream, even with egg salad. Waffle almost goes with any toppings.
Looking for other recipes like this? Try these:
Recipe Card
Mochi Waffle (with buckwheat flour)
Equipment
Ingredients
- 60 g unsalted butter
- 100 g glutinous rice flour
- 100 g buckwheat flour
- 160 g milk
- 2 egg
- 35 g sugar
- extra butter or oil (to grease the waffle maker)
Instructions
- Prep: Prepare a sheet pan with a rack.
- Mix: Melt the butter. Mix all the ingredients together with a whisk. No need to worry about developing gluten cause we don’t use flour.
- Cook: Make the mochi waffles just like making regular waffles. Let the waffle rest on the rack when you are making more.
- Serve: Serve with your favorite toppings. I like sweet mochi waffle with maple syrup and butter. I also love to enjoy savory mochi waffle with sunny-side-up egg and some chili oil.
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