Mochi Waffle: Step-By-Step Recipe
Our Mochi Waffle has a delightful center and a super crunchy golden brown exterior. It's an easy recipe that's a fusion of Japanese mochi and Belgian waffles.
Ingredients
- 1 tsp Ube extract
- ½ cup Ube puree
- 1 cup of Water
- 4 Eggs
- 1 tbsp Neutral cooking oil
- 3 tbsp Tapioca starch
- 13 oz Coconut Cream
- 200 g White sugar
- 70 g Rice flour
- 70 g All-purpose wheat flour
- 8 g Baking powder
- 1 g Salt
Instructions
- First, in a small bowl, add the necessary quantity of ube puree or Halaya jam. Then, add the Ube extract after whisking in the water to ensure that the puree is evenly combined. This method is good. It allows for a greater amount of authentic Ube flavour to be present in the waffles. And it requires less extract.
- Start by combining the water and Ube extract in a small bowl to utilise the Ube extract-only technique. Whisk them until they are well combined.
- Beat the eggs in a sizable mixing bowl to begin preparing the batter for the mochi waffles. Combine together the Ube puree, coconut cream, and cooking oil. Whisk them until everything well combines.
- In a mixing bowl, sift the rice flour, tapioca flour, baking powder and all-purpose flour. Use a wooden spoon or spatula to blend the dry and wet ingredients after adding the sugar and salt to the bowl. Be careful not to over-mix the batter, leaving some lumps in the mixture.
- When the batter is ready, cover it with a lid or a cloth and set it aside on the counter for at least an hour to rest. You can put the mixing bowl in the refrigerator until you're ready to cook the waffles if you don't intend to prepare them that day. But keep in mind to remove the batter from the refrigerator 20 minutes prior to cooking. Moreover, let it warm up to room temperature.
- Preheat your waffle maker to medium-high after the batter has rested. 12 cups of batter should be measured out per waffle using a small ladle. To suit your tastes, you can choose how much to use. This volume is appropriate for a Belgian waffle maker.
- When you finish your waffle cooking, it ought to have a lightly crisped, browned exterior. Directly onto a cooling rack after removing from the waffle iron.
- The crust will become even crisper if you allow it to cool for about 30 seconds. Then present fresh!
Notes
- Make sure to whisk the wet ingredients well before adding the dry ingredients. This will help ensure that the batter is well-mixed.
- Be careful not to over-mix the batter when adding in the dry ingredients. Some lumps should be left in the batter for the perfect texture.
- Allow the batter to rest for at least an hour before cooking. This allows the mochi to fully hydrate and ensures a chewy texture.
- Adjust the amount of batter according to your waffle maker's instructions. Use a small ladle to measure the amount of batter needed for your waffle maker.
- After that, preheat your waffle iron to medium-high heat to ensure that the waffles cook in an even way and have a crispy crust.
- Freeze any extra waffles in an airtight bag for up to one month. Then heat them up in a toaster or toaster oven to refresh their texture when ready to eat.