Extra-Chewy Mochi Waffles

I've tried a lot of mochi waffle recipes online and have been disappointed by every single one. They're always thin, soggy, and not chewy at all. They end up tasting like a worse version of regular waffles.

🧇 Why This Recipe Works

• Glutinous rice flour: This recipe uses 100% glutinous rice flour, avoiding all-purpose flour. All-purpose flour dilutes the amylopectin starch, which is responsible for the sticky and chewy texture.
• Optimal dry-to-wet ratio: Achieving chewy mochi waffles requires the right balance. Many online recipes lack sufficient dry ingredients. For a truly chewy texture, the batter must be THICK, almost like a paste.
• Sugar. Many recipes fall short here. A good amount of sugar is necessary for browning the waffle since glutinous rice flour doesn't brown easily.
• Boiling The Milk: Though I haven't found the exact science for this, I've found that cooking the milk before mixing with the dry ingredients significantly enhances chewiness.

🧂 Ingredients

• Glutinous rice flour: Also known as mochiko flour, sweet rice flour, or sticky rice flour. Despite its name, glutinous rice flour doesn't contain any gluten.
• Sugar: For sweetness and helps aid in browning.
• Baking powder: To help lift the waffles; otherwise, they'll be dense.
• Salt: To enhance all the flavors.
• Egg: For binding the ingredients.
• Milk: Use whole milk for a richer flavor and softer texture.
• Butter: For flavor and texture. You can substitute with equal parts oil.
• Vanilla Extract: Just like salt, it helps enhance all the flavors.

🔪 Instructions

STEP 1: Combine glutinous rice flour and baking powder in a large bowl and mix well.

STEP 2: In a saucepan over medium-high heat, mix milk, sugar, vanilla extract, and salt until it's almost boiling. Stir until the sugar dissolves. Remove from heat, add butter, and let cool for 10 minutes. In a bowl, beat the egg, then slowly pour it into the milk mixture, whisking constantly.

STEP 3: Pour the wet ingredients into the bowl of dry ingredients and mix until a thick paste forms.

STEP 4: Preheat a waffle maker, spray or brush with cooking oil, scoop ⅔ cup of batter, and cook until golden brown. Be careful when taking out the waffles; they can easily split in half because they're so fragile. Use a chopstick to gently slide between the waffle and the iron to release the waffle.

💭 Top Tips

• Don't overfill the waffle iron; the batter expands during cooking. Begin with ⅔ a cup and adjust based on your waffle iron's capacity.
• Store the cooked waffles on a wire rack so that air can circulate underneath them and prevent them from getting soggy.

🥡 Storage & Leftovers

Storing: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat leftovers in the microwave on high for 15-30 seconds or in the oven for 2-3 minutes at 350°F until warmed through and slightly crisp on the outside.

📖 Recipe FAQs

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