These Matcha Mochi Waffles (aka Moffles) are crispy on the outside and chewy on the inside. So easy to make and only required 7 ingredients!
So… truth be told I’ve never really been a waffle or pancake breakfast person. Growing up, I’ve almost always preferred toast, cereal and grill cheese. Aside from the occasional egg-o’s, I’m not a avid waffle eater. But BOY have I been missing out?! I recently got a waffle maker from my mom and wanted to put it to good use. I’ve tried a couple of vegan waffle recipes but meh, they were okay. They either had a strong banana flavour, were quite gummy inside or the outside wasn’t crisp enough and kind of limp… not a fan. I like my waffles to have an edge, a crisp edge. Oh, and I also like my waffles to be soft, moist (but not raw) with a bite. I was most definitely inspired by my Matcha Mochi Donuts for this recipe. It’s baked, has a crisp edge and is nice and chewy on the inside. Perfect, I took the base and switched up a couple things… and after a couple trials I nailed the perfect ratio! I went for Matcha because I’ve been on a serious matcha and mochi kick lately, but you can totally switch up the flavours easily.
Matcha Mochi Waffles require only 7 ingredients! It’s as easy as mixing all the ingredients together and scooping some into a waffle maker to let it do its magic.
I love to top my waffles off with berries because they stick inside the little pockets so they don’t just all fall off the place after each bite. Oh and these matcha mochi waffles are even better with some caramel sauce and fresh coconut yogurt.
What makes these Matcha Mochi Waffles so special? They’re:
- delightfully crisp on the outside
- chewy and soft on the inside
- oil free
- naturally gluten free
- simple and easy to make
- & a delicious take on your traditional waffles!
Tips and Tricks to making Matcha Mochi Waffles
- The texture of the batter should not be runny, but not dry like bread dough. Although moist, you should be able to handle it with your hands
- I recommend using a sifter to sift in the dry ingredients (except sugar) so no clumps form
- Other plant milks will work in place of coconut, but I find the coconut milk brings a more rich flavour and texture
- Here are some more variations to substitute the matcha
- Chocolate: swap 1:1 for cocoa powder and add in 2 tbsp chocolate chips
- Red bean waffles: remove matcha powder and fold in 1/2 c red bean paste (adjust liquid as needed)
- Plain: remove matcha and decrease liquid by around 2 tbsp (adjust as needed)
If you recreate these Matcha Mochi Waffles please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!Print
- 1.5 c glutinous rice flour
- 1/4 c gluten free flour
- 3 tbsp coconut sugar
- 1 tbsp matcha
- 1 tsp baking powder
- 1 c coconut milk + 1 tbsp lemon juice
- 2 tbsp coconut yogurt or cream
- 1 tsp vanilla extract
- Start by making the buttermilk by mixing together the coconut milk and lemon juice
- Sift all the dry ingredients into a large bowl
- Then add in the wet ingredients and mix to combine (using your hands might be easier for this, the dough should not be runny)
- Once it’s mixed, divide the batter dough into 8 and place them into your waffle maker on medium heat for 3-5 minutes
- Serve immediately with fruit, yogurt, whip cream or red bean paste!