These sticky, glutinous Matcha mochi waffles are a unique take on the iconic breakfast waffles. The addition of the glutinous rice flour is a fun way to add chew into your waffles. 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? If you haven’t you’re definitely missing out and should totally try out this recipe to get in on all this chewy deliciousness!
Matcha mochi waffle recipe
- 1 3/4 cup glutinous or sweet rice flour
- 1 cup milk of choice (I used almond)
- 1/3 cup sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (or butter)
- 1 tablespoon matcha powder
- 1 1/2 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 1/4 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.
These look SO soft and fluffy! What could possibly be a better breakfast idea?
I’ll bet these are a lot healthier than the regular waffles. Thanks for bringing this to the Fiesta this week. Enjoy your weekend 🙂
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 🙂
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!
I would just like you to know that i tested 3 different recipes after eating these at Brug in Honolulu and falling in love. Yours was by far the best!!! All these recipes with a mix of mochiko and flour just tasted like regular waffles but yours were EXACTLY what i was looking for. I poured a ton of melted butter in the waffle maker which make it SO crispy on the outside and still so chewy and delicious on the inside. I LOVE YOU!!!
Glad you like it!