What mochi waffles are
Mochi is a chewy Japanese rice cake made from glutinous rice. A mochi waffle uses that same stretchy base in a waffle iron. The result is crisp on the outside and chewy inside, and it crisps further as it cools. Since the batter is based on sweet rice flour rather than wheat, many mochi waffles are made without wheat flour, though you should check labels if you need to avoid gluten.
Which rice flour to use (and whether white rice works)
The key is glutinous rice flour, also sold as sweet rice flour. Despite the name, it does not contain gluten. It is the flour that gives mochi its stretch.
- Regular rice flour (the kind used for many baked goods and noodles) is made from non-glutinous rice and will not give a true mochi texture.
- Regular white rice (long-grain or standard table rice) does not become mochi on its own, because it lacks the starch that makes rice sticky and stretchy. Use sweet or glutinous rice (often labeled mochigome) if you want to make mochi from whole grains. It needs soaking, steaming and pounding.
So if you ask whether you can make mochi with rice flour, the answer is yes, but only with glutinous rice flour. Check the package: “sweet rice flour” or “glutinous rice flour” is what you want.
Microwave mochi waffles recipe
This simple version follows the approach used by popular recipe sites, and uses only three ingredients.
Ingredients (about 4 servings)
- 1 cup sweet (glutinous) rice flour, about 125 g
- 1/4 cup white sugar, about 50 g
- 1 cup water, about 240 ml
- Toppings: ice cream, whipped cream, chocolate syrup, berries
Method
- Whisk the flour, sugar and water together in a microwave-safe bowl until smooth.
- Cover and microwave for about 3 minutes and 30 seconds, then stir well.
- Cover and microwave for another 30 seconds, then stir until the batter is very thick and sticky.
- Heat your waffle iron to medium. Spoon in a small amount of batter, because it expands as it cooks.
- Cook for about 4 to 5 minutes, until the surface is set and lightly golden.
- Let the waffle cool for a minute or two. It firms up and crisps as it cools.
- Add toppings and serve.
Microwave power varies, so watch the bowl the first time and adjust.
Tips for crisp, chewy results
- Grease the iron. Mochi batter is extremely sticky and can cling to plates.
- Do not overfill. The batter melts and spreads before it sets.
- Be patient. Opening the iron too early tears the waffle. If it sticks, give it another minute.
- Cool before judging. Texture improves as the waffle cools slightly.
- Use a spatula or wet fingers to handle the batter, which is hot and sticky.
Other waffle and mochi ideas
Classic waffles. If you would rather make a wheat-based batter, our easy Belgian recipes include a light, crisp waffle recipe.
Bubble waffles. These are egg waffles with a pocket texture, cooked in a special bubble waffle iron. One manufacturer’s recipe uses a mix with sugar, water, egg and oil, cooked for about three minutes in a hot iron, and recommends resting the batter for crispier results.
Taiyaki. A fish-shaped Japanese cake made in a mold, commonly filled with red bean paste, custard or chocolate. Some bubble waffle batters can be used in a taiyaki iron too.
Butter mochi. A baked dessert popular in Hawaii, made with sweet rice flour, coconut milk and butter. It sits well alongside the other treats in our Hawaiian party food recipes.
Mochi waffle sandwiches. Fill a cooled waffle with ice cream or fruit, but let the waffle cool first so the ice cream does not melt.
What to eat mochi with
Mochi is eaten many ways:
- Filled with sweet red bean paste, or dusted with kinako (roasted soybean flour)
- Stuffed around ice cream or fruit
- In sweet soups such as red bean soup
- Grilled and brushed with soy sauce, wrapped in nori
- Added to a waffle with fruit, syrup or whipped cream
Sweet and savory both work, so your toppings can follow your mood.
How to make a Mickey Mouse waffle
A Mickey Mouse waffle is simply any waffle batter cooked in a Mickey-shaped waffle maker. Follow the instructions for your own appliance: lightly grease it, pour or spoon in the batter, and cook until golden. For a mochi version, use the sticky batter above, but use a smaller amount because mochi spreads and expands. Without a Mickey iron, you can cut a waffle into rounds with cookie cutters for a similar look.
Storage
Mochi waffles are best fresh. Cool leftovers, wrap them well and refrigerate for a day or so, then re-crisp in a toaster or oven. Mochi hardens as it sits, which is normal. Discard anything that smells off or looks spoiled.
Eating mochi safely
Mochi is sticky and dense. It can be a choking hazard, especially for young children and older adults. Cut it into small pieces, chew thoroughly and supervise children. Health authorities in Japan and elsewhere issue regular reminders about this around New Year, when rice cakes are widely eaten. If you have swallowing difficulties, ask a health professional before eating mochi.
FAQ
What do people eat mochi with?
Red bean paste, kinako, ice cream, fruit, soy sauce and nori, or in sweet soups are all common.
Can I use white rice for mochi?
Ordinary white rice will not give the right texture. Use glutinous (sweet) rice, or glutinous rice flour.
How do I make mochi with rice flour?
Mix glutinous rice flour with water and sugar, cook it in the microwave or steamer, stir until thick and sticky, and shape or use it as a waffle batter, as in the recipe above.
Are mochi waffles gluten-free?
Glutinous rice flour does not contain wheat gluten, but always check package labels for cross-contamination warnings if you have celiac disease or an allergy.