I don’t usually add baking powder to my waffles (refer to my blog post, Asian-Style Waffles (No Baking Powder), for details) but recently I have been trying something new. I came across to Domestically Blissful’s Homemade Mochi Waffles recipe and I really loved how they turned out. The mochi waffles were crunchy outside with just the right amount of fluffiness and chewiness. In the quest for her favourite mochi waffle recipe, she even broke her waffle machine. I could totally imagine her kitchen all filled up with batches and batches of mochi waffles while reading her blog. Yes it does take a lot of adjustments in order to develop a recipe that you truly like. There is just no other way except endless attempts. This was exactly what has happened to me when I wanted to tweak her recipe into chocolate flavor. I tried both Japanese Mochiko and Thai glutinous rice flour. I tried both unsweetened and dutch-process cocoa powder. I tried incorporating the eggs directly into the ingredients (instead of separating and whipping the egg whites and then folding it back into the batter) to see if I could save some time. And below is the recipe that I am most satisfied with. Note that mochi waffles made with Mochiko flour give a softer texture while those made with Thai glutinous flour yield a chewier texture. When I shared my mochi recipes that were made with Mochiko flour back then (check out my blog posts, Matcha Mochi With Red Bean Paste, Purple Sweet Potato Mochi and Durian Mochi, for details), some Hong Kong readers mentioned that it wasn’t easy to get hold of Mochiko flour and others shared with me that the place with the best price was Living Plaza By Aeon. It’s really up to you which one to use. If you like chewy waffles, go for regular glutinous rice flour. For tender waffles, try your luck at Aeon. Or, if you have time, simply try both and see the difference for yourself! And remember to let me know which texture you prefer by commenting below.
I use a scant cup of batter per waffle for my Cuisinart vertical Belgian waffle maker and the recipe below makes 4 thick, round Belgian waffles. You will need to do a test batch to see how much batter to pour into your own waffle maker. I’ve also provided storage tips at the end of the post. You could make a bigger batch and store them in the freezer. Then whenever you are craving for mochi waffles, just take one (or more) out and reheat it in the toaster or countertop oven. In a few minutes, your waffles that taste like they are freshly made will be ready. I like to eat them plain, but you could also add toppings such as butter, jam, whipped cream, syrup, fresh fruits, or even a big scoop of ice-cream.
Chocolate Mochi Waffles
Makes 4 round Belgian waffles
180 g Mochiko or glutinous rice flour
90 g cake and pastry flour
18 g dutch process cocoa powder
60 g granulated sugar, divided (I used organic cane sugar)
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
300 g whole milk
30 g grapeseed or vegetable oil
1 tsp vanilla bean paste or pure vanilla extract
1/4 tsp lemon juice or white vinegar (I use Korean apple vinegar)
Notes: The eggs I use are 50 to 55 g each without shells
泡打粉 1 1/2茶匙
In a large mixing bowl whisk together the glutinous flour, cake flour, cocoa powder, 30 g of sugar, baking powder and salt until combined. Set aside.
Separate the egg yolks and whites. Add egg yolks, milk, oil, and vanilla into the dry ingredients and whisk until incorporated. It’s okay for the batter to be a bit lumpy.
Place egg whites and vinegar in another impeccably clean mixing bowl. With a hand mixer, beat with medium-high speed until very foamy. Gradually add remaining sugar in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until the egg whites look glossy and firm peaks are formed. When you lift up the whisk, the peak will hold its shape with a small pointy tip that doesn’t flop easily. Gently fold into the batter in two batches until homogeneous.
Pour a proper amount of batter into a preheated waffle maker. Close the lid and cook until the steam coming out of the unit has subsided, about 4 minutes. Remove carefully with a fork and transfer to a 250ºF/120ºC preheated oven for 5 minutes for the steam to further dissipate, which makes the waffles extra crispy (arrange waffles in a single layer on the oven rack to prevent sogginess). Skip this extra baking step if the waffles are to be frozen for longer storage instead of served immediately. Repeat with the remaining batter while waiting.
Serve immediately with syrup, icing sugar, fresh fruits, ice-cream or your favourite toppings.
For longer storage, place cooled waffles in a food container and freeze until frozen solid. Transfer frozen waffles into a large freezer bag and squeeze out the air from the bag as much as possible. Seal tight and label with the date and store in the freezer for up to two months.
To reheat, take waffles directly out from the freezer without thawing. If your toaster slots are wide enough, set the toaster to the lightest setting and toast the waffles twice or until crispy and heated through. For countertop ovens, preheat the oven to 325ºF/160ºC. Lay out the frozen waffles in a single layer onto the oven rack and bake for 5 to 8 minutes depending on the numbers of waffles or until crispy and heated through.