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Matcha mochi waffles

May 20, 2016

These sticky, glutinous Matcha mochi waffles are a unique take on the iconic breakfast waffles. The addition of the glutinous rice flour are a funky addition to the traditional waffle batter

They are crispy on the outside and chewy on the inside making them a fun and delightful treat to eat.

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My favorite part of the whole thing is how stretchy and chewy they are. I mean I know I’m not supposed to play with my food but how could you not when it’s this fun to pull apart?

Oh and if you aren’t a fan of matcha, you can always leave the powder out and have them vanilla flavored instead or you can add in cacao powder or even powdered peanut butter!

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Have you tried mochi before?

This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you wonโ€™t regret it!

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Matcha mochi waffles (vegan)
 
These sticky, glutinous Matcha mochi waffles are a unique take on the iconic breakfast waffles. They are crispy on the outside and chewy on the inside making them a fun and delightful treat to eat.
: Breakfast
Yield: 8 waffles
Ingredients
  • 1¾ cup glutinous or sweet rice flour
  • 1 cup milk of choice (I used almond)
  • ⅓ cup sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons melted coconut oil (or butter)
  • 1 tablespoon matcha powder
  • 1½ teaspoon baking powder
Method
  1. Whisk the glutinous rice flour, milk, sugar, vanilla, coconut oil, matcha powder and baking powder together in a large bowl until combined. The mixture should be smooth and batter-like.
  2. Prepare your waffle iron. Place ¼ of the batter into each waffle compartment and cook for 3 - 5 minutes (depending on your iron temperature) until golden brown.
  3. Consume immediately to fully experience the crispy exterior and chewy center.

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  1. I’ll bet these are a lot healthier than the regular waffles. Thanks for bringing this to the Fiesta this week. Enjoy your weekend ๐Ÿ™‚

  2. Hey! I made these this morning, the batter almost had to be kneaded together, it was very thick and not what I was expecting!

    However, I measured out 1/4 cup balls, squashed them flat in my palms, and put them in my waffle maker – and they actually tasted great! Nice soft and chewy texture.

    Next time, I think I’m going to reduce the sugar in the batter, and add sliced strawberries and powdered sugar on top ๐Ÿ™‚

    1. I’m glad they still turned out great! The batter shouldn’t be so thick that it needs to be kneaded together so it might be your brand of glutinous rice flour absorbing more liquid! If you want you can always add more liquid but since it sounds like it worked out I’m glad you enjoyed them! It reminds me I should make them again!

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