Tuesday, April 27, 2010

Strawberry moffles (mochi waffles)

A while back, I made moffles.  Moffles are a trendy new Japanese snack.  Blocks of solid, white, unsweetened mochi (sold at Japanese supermarkets), are put into a waffle iron, creating a light airy, rice cake that is slightly chewy and usually topped with sweet items like red beans. You can read my full post on moffles here.

I've been wanting to try to make other versions of moffles. I decided to use my favorite strawberry mochi cake batter, which I thought would be thick enough to waffle in the waffle iron. Sure enough, these waffled up quite nicely. However, they didn't really harden/turn crispy.  They remained soft and chewy. They tasted more like regular mochi, but in a waffle shape.  They were chewier than mochi cake, which usually does develop a firmer crust. 

I probably could tinker with the batter to make a firmer waffle, but I
like how chewy these are. They don't look that pretty because they are
so pale and a bit listless, almost like waffles that have been sitting
out, but they taste great. It's a quick and easy way to make some
mochi. I'll probably try making a firmer batter at some point.

Strawberry moffles


  • 16 oz mochiko rice flour (or can substitute for any brand of glutinous rice flour)
  • 1 cup butter
  • 2 cups sugar
  • 1 (12 ounce) can evaported milk
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1 cup fresh strawberries, cut into small cubes


1. Cream the butter with sugar.  It helps to melt the butter a little first.

2. Mix in the evaporated milk to the butter/sugar mixture.

3. Mix eggs into the mixture.

4. Mix in the rice flour, baking powder and vanilla.

5. Stir in the strawberries.

6. Heat up waffle iron.  Put batter into all four sections of waffle iron.

7. Cook for approximately two minutes. My waffle iron lit up when the moffles were done.


2 Responses to “Strawberry moffles (mochi waffles)”

  1. 1

    Malachi — October 9, 2013 @ 7:55 pm

    If you replaced about 1/4 – 1/3 of a cup of the rice flower with Corn Starch/Corn Flour then you would get the crisp exterior you are looking for.

    Also ensure you let the batter rest for 10 – 15 minutes before baking for the starch are absorbed its fill of water.

    Great recipe and concept

    • Kirbie replied: — October 9th, 2013 @ 10:45 pm

      Thanks for the tips. I need to try this again

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