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.
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!
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 won’t regret it!
- 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
- 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.
- 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.
- Consume immediately to fully experience the crispy exterior and chewy center.