Mochi meets breakfast! These mochi waffles, also known as“moffles”, are cooked in a waffle iron and have a chewy texture.
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.
- 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
- 1 cup unsalted butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 1 cup fresh strawberries cut into small cubes
- Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the strawberries.
- Heat up waffle iron. Put batter into all four sections of waffle iron. Cook for approximately two minutes. My waffle iron lit up when the moffles were done.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Yeah, I just noticed. For some reason, I kept thinking of evaporated milk yet I wrote condensed milk.
Is there a way that I could make these without the condensed milk?
this recipe actually uses evaporated milk, not condensed milk. and I don’t know if you can substitute it for something else
I made this, using Malachi’s suggestions. It was divine! They also froze perfectly, and developed a crisp outside with a chewy inside when defrosted under the broiler (I don’t have a toaster). I’d never heard of these before, but thanks for sharing! Moffles are my favorite waffle now!
i will have to freeze some extras next time!
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
Thanks for the tips. I need to try this again