For today’s recipe, we want to show you how to make delicious gluten-free and vegan “mochi” waffles with Japanese glutinous rice flour, also known as mochiko.
Mochigomeko (もち米粉) or mochiko Briefly, is a type of flour made from Japanese ground boiled glutinous rice, called mochigoma (もち米).
Mochiko flour is traditionally used to make it mochismall Japanese rice cakes, but today we’re going to make a delicious waffle batter mix instead.
Mochiko flour waffles have a completely different feel and texture than classic waffles.
Regular waffles are fluffy and spongy, while these Japanese mochi waffles are slightly crunchy on the outside but incredibly soft and gooey on the inside.
This is because glutinous rice flour becomes very sticky and gummy when cooked. Nonetheless, it is surprisingly delicious and flavorful!
You can find mochiko flour at your local Asian grocery store or online. Make sure you buy glutinous rice flour and not regular rice flour. The two can be easily confused as they look the same but produce completely different results.
So, heat up your waffle maker and have fun making these easy mochi waffles. Once ready, we recommend topping them with our Matcha Sherbet for a delicious Japanese finish.
And if you liked these waffles with mochiko, check out our other Japanese mochi recipes like our Ube Mochi, Chili Chocolate Mochi, or Peanut Butter Mochi Balls.