Ever since going to Somisomi Softserve and Taiyaki for Japanese red bean-filled taiyaki, I’ve been obsessed with figuring out how to recreate that crispy outside and chewy inside waffle cone. And while I never found the Somisomi copycat recipe, I did figure out a recipe that I think has the best of what I was looking for!
These low fat, dairy free mochi waffles get crunchy and STAY crunchy once cooked, yet the centers are gooey and chewy similar to Japanese mochi.
Mochi Waffles: Moffles
Ingredients
- 2 cups Sweet Rice Flour, Mochiko
- 1/2 cup Sugar
- 2 cups Water
- 1 tsp Vanilla
- 1/2 tsp Salt
After Microwaving
- 3/4 cup Corn Starch
- 1/2 cup water
Instructions
- In a microwave safe bowl, combine Rice Flour, Sugar, 1 3/4 cup Water, Vanilla and Salt and mix until smooth.
- Heat in microwave on high for 2 minutes. Mixture should be sticky but still wet enough to stir. If not, add a little water at a time until it is a thick batter.
- Add Corn Starch to a shallow pan and spread out evenly. Pour Mochi mixture over top, and combine into dough until smooth. Dough should be thick but pourable. Add up to 1/2 cup water until you reach the spoonable consistency.
- Spoon dough into the center of the hot buttered waffle iron, filling about half the size of the waffle. Waffles that are smaller than the size of the iron are ok and cute too!
- Add dough to middle of iron, and close.
- Cook for 5 minutes or until reaching your browned preference.
- Remove from iron and allow to cool.
Ultra Crispy Waffle Toppings, Dips, and Sauces
You could certainly go with the traditional butter and syrup, but I think this waffle recipe deserves something a little more exciting to go with its one-of-a-kind crispiness. Dress with ice cream, red bean paste, whipped cream, powdered sugar, matcha, chocolate syrup, nutella, cheese, ponzu sauce… pretty much anything you could think of that goes with something crunchy. Nacho cheese maybe? Yoshida sauce? Chicken salad? Let me know what you tried!
Storing your Ultra Crispy Waffles
I wish I could tell you these waffles are freezable, but honestly I have not been able to experiment much since we NEVER HAVE LEFTOVERS! If you’ve tried freezing your waffles, let me know how it goes. I vaguely remember saving one quarter of a waffle and putting it in the freezer. I think it held up fine. All I can remember is that I devoured it. Yes – it was that good.
References
My moffles/mochiffles/Mochi Waffles recipe is based loosely on a version that came from Tastemade:
In my hunt for the perfect crispy mochi waffles, I also tried this version that is similar to a traditional waffle recipe that just replaces some of the flour with rice flour, and it didn’t have the crispiness I was looking for. In fact it hardly had any crispiness at all.
I also tried this version that is all rice flour, water, and sugar – microwaved – and found that it was a little too sticky and hard to work with as a batter, but still quite tasty as a finished waffle.
The ABC Kids love this recipe. Trex loves the mochi waffles almost as much as I do, but Pnut still prefers the crispy Bruxie Copycat Waffle recipe.
