These Mochi Waffles are the chewiest mochi waffles on the internet. I have been disappointed by so many recipes online, so I did my own research. They are crispy on the outside and ACTUALLY CHEWY on the inside. Take a chance on this recipe. I promise you, you won't regret it
🧇 About This Recipe
I have tried many mochi waffle recipes online and have been disappointed by every single one. They are always thin, soggy, and not chewy at all. They end up tasting like a worse version of regular waffles.
The best mochi waffles I have ever had were from a Taiwanese cafe in Japan. They had an open kitchen, so I was able to watch the staff make them firsthand. Many of the techniques I am sharing today are based on what I observed there.
🌟 Why This Recipe Works
- Glutinous rice flour: This recipe uses 100% glutinous rice flour, no all-purpose flour! All-purpose flour makes the waffles less sticky and chewy because it dilutes the amylopectin starch, which is responsible for their texture.
- Batter thickness: When I watched how they made it in Japan, I noticed the batter was REALLY THICK. Most recipes I have tried make the batter too thin. 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 have not found the exact science for this, I have found that cooking the milk before mixing with the dry ingredients significantly enhances the chewiness.
🧂 Ingredients
- Glutinous rice flour: This is what gives the waffles their chewiness. Unfortunately, there is no substitute for this ingredient.
- Sugar: Glutinous rice flour does not brown easily, so we need a good amount of sugar to give it the traditional waffle color.
- Baking powder: A small amount helps lift the waffles so they are not too 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.
Store the cooked waffles on a wire rack so that air can circulate underneath them and prevent them from getting soggy.
📋 Recipe
Extra-Chewy Mochi Waffles
Ingredients
- 1 ¾ cups glutinous rice flour (263g)
- 1 ½ teaspoons baking powder
- ¾ cup milk
- ⅓ cup sugar (66g)
- 1 teaspoon vanilla extract
- ½ teaspoon coarse kosher salt
- 2 tablespoons cold butter
- 1 large egg
Instructions
- Combine glutinous rice flour and baking powder in a large bowl and mix well.
- 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.
- Pour the wet ingredients into the bowl of dry ingredients and mix until a thick paste forms.
- Preheat a waffle iron, 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.
Rachel
Nice job! Batter is thick, kind of like a mash potatoes. I first tried batter using a thicker waffle maker (Mickey waffles!) went ok, then switched to a standard more thin waffle maker, much better, but found it was more mochi-like using a lower temp setting. Thanks for posting!
Grump
Oooh that is very interesting. Did you cook it for longer on the lower temp setting? My waffle maker only has one setting, but now im wondering if a longer cook on a lower setting will make it chewier
Olivia
Can the batter be made and stored a few days before cooking in the waffle maker? If so, should it be stored in the fridge or freezer?
Lisa
So good! Was worried because the batter is thick, almost like cookie dough. But really makes great mochi waffles that are even better the next day (according to my son). Exactly what I was looking for thanks!
Grump
You're welcome Lisa!
Tasha
Excellent recipe! I had high expectations going in and I was blown away at how good these are! Soooooooo dense and chewy!!!!!! Exactly what I wanted!!!! Thank you for sharing!
Grump
Glad you liked them, Tasha! 🙂
Ri
Absolutely does not disappoint ! Great recipe!