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Mochi Waffle Recipe – You Would Love

by Zarmeen Zia
Published: Last Updated on 182 views
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The greatest waffles have a chewy mochi core and a crispy golden-brown outside. This easy mochi waffle recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

These sweet rice flour waffles are a unique version of a classic breakfast that may become your new tasty obsession.

A simple recipe that’s fantastic for breakfast, snacks, or a sweet dessert is the mochi waffle batter mix. Mochiko, a sticky sweet rice flour, is used to make it.

The rest of the ingredients for this mochi waffle recipe are probably already in your refrigerator and cupboard.

Mochi waffles that are wonderfully crispy and chewy can be made in less than 10 minutes by simply mixing up the batter and pouring it onto a waffle iron. Enjoy!

If you like waffles, then try our “Eggos Waffles” and “Easy Tasty Mochi Recipe“.

Moreover, you should try our “Melon Cream Soda Recipe“.

What Are Mochi Waffles Made Of?

Soft glutinous rice flour is squeezed in a waffle machine or skillet to create this Japanese treat.

The finished product is soft and chewy; ube or chocolate can be added! You could even try creating a waffle using pandan mochi.

Ingredients to Make Mochi Waffle

The major component of this Asian waffle dish is mochiko, a sweet rice flour. This is what gives mochi its renowned chewy texture.

A little cornflour is added for that crispy exterior waffle crust to guarantee that the insides are chewy and the outside is crispy.

  • All-Purpose Flour
  • Mochiko (sweet rice flour)
  • Salt
  • Sugar
  • Baking Powder
  • Cornstarch
  • Whole Milk
  • Vanilla Extract
  • Eggs


  • Warm up your waffle maker
  • Add the dry ingredients to a medium mixing bowl with a pouring spout. Blend everything together by whisking
  • Add vanilla and milk. Mix well until the lumps are gone and the mixture is smooth
  • One egg at a time, whisking until combined
  • Fill the waffle maker with batter. If using a Belgian waffle iron, cover the pan and cook for 4 minutes. Cook for 3 minutes if using a small waffle iron
  • Remove each waffle off the waffle iron carefully with a fork, then plate. ENJOY!
  • You can keep mochi waffles in the fridge for up to three days if they are kept in an airtight container. For optimal results, reheat in the oven

What is Mochiko?

Mochigome, a long-grain Japanese rice, is used to make mochiko, a kind of sticky rice flour. The naturally gluten-free, sweet rice flour has a very fine texture and is dazzling white in colour.

Mochi and other Japanese delicacies are made with mochigome, also known as Gyuhiko and Daifukuko. Mochigome has a sticky and chewy feel.

Other Mochi Waffle Recipe

Mochi Waffle With Maple–Brown Butter Bananas Recipe

Contributor Hua Hsu claims that mochiko, also known as Japanese sweet rice flour or glutinous rice flour, is the key to handmade waffles that stay crisp for more than 10 minutes.

Instead of depending exclusively on all-purpose flour, add mochiko to your waffle batter for a slight sweetness, a distinctive chewy texture (due to a softer structure on the interior), and a brilliantly crispy outside that truly lasts.

Another piece of advice is to set your waffle maker to high heat and allow it plenty of time to warm up. Although it may sound excessive, it is the greatest technique to prevent steamed or soggy waffles.


  • 1¼ cups mochiko (sweet rice flour)
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp Morton’s kosher salt
  • 2 large eggs, separated
  • 1½ cups whole milk
  • ⅓ cup sugar
  • 1 tbsp vanilla extract
  • 8 Tbsp (1 stick) unsalted butter, divided
  • Nonstick vegetable oil spray
  • 2 bananas, halved lengthwise, sliced crosswise into 2 pieces
  • 1 cup pure maple syrup
  • Whipped cream (for serving)

Directions to Make

  • In a medium bowl, combine 1 14 cups mochiko (sweet rice flour), 1 cup all-purpose flour, and 1 Tbsp baking powder, and 1 12 tsp Morton kosher salt. In a big bowl, combine 2 large egg yolks, 1 12 cups whole milk, 1 cup sugar, and 1 tsp. vanilla essence
  • Whisk until combined well. While continually whisking, melt 4 tablespoons of unsalted butter in a medium pan over medium heat. Add the mixture to the melted butter mixture gradually
  • Whisk the dry ingredients in the bowl after adding them. In a separate dish, lightly whisk 2 large egg whites until frothy before folding them into the batter
  • Waffle iron over high heat; gently spray with vegetable oil nonstick spray. Pour 1/2 cup of batter onto the iron
  • Cook the waffles for 4 minutes, or until they are golden brown and well-cooked. Repeat with the remaining batter, dousing the iron as necessary with a nonstick spray
  • Melt the remaining 4 tablespoons of unsalted butter over high heat in the designated skillet. Untouched, cook 2 bananas, cut side down, half lengthwise, sliced crosswise into 2″ pieces, for about 3 minutes, or until bananas are browned and butter is amber
  • Add a cup of pure maple syrup and turn off the heat
  • Serve waffles with whipped cream, bananas, and sauce on top

Easy Ube Mochi Waffle Recipe

Easy Ube Mochi Waffle Recipe

Gluten-free, chewy, simple to create, and enjoyable to eat, mochi waffles are. Both children and adults will like this delicious dish.

By using plant-based milk and an egg substitute like 50 grammes of silken or soft tofu or 50 grammes of mashed banana, you can also make these waffles vegan.

Purple sweet potato powder or ube halaya jam can be substituted for ube extract if you don’t have any.


  • 1 1/4 cups glutinous rice flour (like Mochiko)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • splash of vanilla extract (optional)
  • pinch of salt or 1/2 teaspoon miso (optional)
  • 1 large egg (use 50 g silken tofu, apple sauce, or banana for egg-free waffles)
  • 3/4 cup milk (used plant-based milk for dairy-free waffles)
  • About 1 teaspoon of colored ube extract (using ube halaya jam is ok too, about 2 tablespoons, and add less sugar)

Directions to Make

  • Simply put all the ingredients in a blender and process until thoroughly incorporated. Optionally, let the batter rest for around 30 minutes in the refrigerator (and up to overnight)
  • Of course, you could mix this batter by hand, but it would need more time and work on your part
  • This batter may also be whipped up using a stand mixer and the paddle attachment if you don’t have a blender but do have one
  • When using your waffle maker, go by the directions provided by the manufacturer
  • You should have enough batter to create around 4 waffles, just be sure to coat the skillet with pan spray beforehand
  • And yes, you can create pancakes using the same batter!

Best Chocolate Mochi Waffle Recipe

Best Chocolate Mochi Waffle Recipe

The classic Japanese rice cake is given a twist in our chocolate mochi recipe by the addition of chocolaty richness.

As delicious as the traditional red bean daifuku is, chocolate lovers will swoon over its creamy inside.


  • 170 grams of Valrhona chocolate
  • 40 grams of unsalted butter
  • ⅓ cup heavy cream
  • 100 grams of mochi flour
  • 20 grams of cocoa powder
  • 90 grams sugar
  • 1 cup milk
  • 45 grams of unsalted butter

Directions to Make

  • Put the chocolate, butter, and heavy cream in a bowl that can be heated in the microwave. At 600 watts, microwave it for 1.5 minutes. Allow the mixture to settle for a further 30 seconds
  • The mixture should be smooth and lump-free after a thorough stirring
  • After that, cover the bowl and put it in the fridge for 4 hours to let it solidify
  • Put parchment paper in a 5×5 inch pan in the meanwhile
  • Mochi flour, sugar, and cocoa powder should all be blended thoroughly in a bowl
  • Milk should be added gradually while whisking to ensure a lump-free, smooth consistency
  • Add the remaining milk and continue to whisk as the mixture becomes smooth. Then, for 2.5 minutes, heat the mixture in a microwave at 600 watts
  • Butter should be added to the mixture after breaking up any hardened lumps with the whisk
  • Once the butter has melted and emulsified with the variety, continue whisking. Then, reheat it for a further three minutes and thirty seconds in the microwave
  • The mochi should be worked until it is elastic and smooth using a spatula or moist wooden paddle
  • Spread the ingredients uniformly after pouring them into the prepared mold. As you wait for the ganache to set, let it cool to room temperature and cover it
  • Scoop the ganache into the center, then enclose it with the mochi. Use your fingers to squeeze the seams together to seal
  • Cocoa powder is used to coat it to keep it from sticking. If necessary, modify the ball’s form. then proceed to serve


How to store mochi waffles?

Once the batter is combined, you can choose to keep it in the refrigerator for a few days in an airtight container. Although cooked waffles may be kept in the fridge for a few days, mochi waffles are best when eaten right away. You may microwave the food or reheat it over medium-high heat in a pan.

Can I use dairy-free milk?

Yes, you can. Replace the dairy milk with your preferred nut milk or other milk substitute. I’ve used almond milk and I also adore it.


The waffles you didn’t know you needed in your life are mochi waffles. With that recognisable mochi chew within and a crisp outside. You won’t regret trying these mochi waffles once you do.

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