Matcha and Mochi are probably my favorite M words.
The sub with coconut oil and that organic coconut palm syrup drizzle gave these waffles just the right hint of coconut. Next time, I'd probably up the matcha and glutinous rice flour to intensify the matcha flavor and chewiness.
Matcha Mochi Waffles
recipe adapted from Miss Hangry Pants
serves 4-5 (about 6 waffles)
3/4 cup flour*Notes: subbed mochiko with glutinous rice flour, sugar with organic coconut palm sugar, melted butter with coconut oil, buttermilk and 1 Tbsp lemon juice + milk to make 1 cup, and unintentionally skipped salt.
1/2 cup mochiko *see notes
2 Tbsp sugar *see notes
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp matcha powder
1/4 tsp salt *see notes
1/4 tsp vanilla extract
3 Tbsp melted butter *see notes
1 cup buttermilk *see notes
1. In a bowl, whisk/sift together dry ingredients (flour, mochiko, sugar, baking powder, baking soda, matcha powder, and salt).
2. In another bowl, lightly whisk together wet ingredients (egg, vanilla extract, melted butter, and buttermilk).
3. Add wet to dry and stir until no lumps.
4. Bake waffles according to waffle maker instructions on medium-high setting.
5. Cool slightly and enjoy waffles fresh!
Taste: 4 stars out of 5
Lightly sweetened and paired perfectly with a drizzle of organic coconut palm syrup. Matcha flavor was subtle.
Texture: 4 stars out of 5
Crisp and softens overtime to give that mochi bite.