Banana Mochi Waffles

I will admit I am obsessed with mochi! Especially baked mochi goods with their crispy exterior and chewy interior. These mochi waffles hit the spot.

The recipe yields a good number of waffles which is great for freezing. Simply reheat in the toaster and it tastes as good as fresh! I love having a stocked freezer with these waffles and my freeze and ready cookie dough.

Banana Mochi Waffles
recipe adapted from Lito Supply Co

1 cup (125g) All-purpose flour
1 1/2 cup (240g) Sweet rice flour
1/4 teaspoon Salt
2 Tbsp Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground cinnamon
2 Bananas, overripe (about 3/4 cup/ 169g)
1 Egg, large
1 1/4 cups Whole Milk *subbed unsweetened almond milk
1/4 cup Sweetened Condensed Milk
3 Tbsp Unsalted Butter, melted

1. In medium bowl, combine all-purpose flour, sweet rice flour, salt, granulated sugar, baking powder, baking soda, and cinnamon. Mix and set aside.
2. In a separate bowl, mash bananas and then mix in egg, whole milk, condensed milk, coconut extract, and melted butter until fully combined.
3. Slowly pour the wet mixture into the dry mixture while continuously mixing. Mix until the batter is smooth.
4. Lightly spray your waffle iron with cooking spray and pour 1/3 cup of batter in each section.
5. Close the waffle iron and cook on medium heat for 5-7 minutes, or until the waffles start to steam.
6. Transfer to wire rack to cool.

To freeze, undercook waffles and reheat in toaster to get that crispy exterior!

Taste: 4.5 stars out of 5

My bananas were probably not as ripe as they could be. Definitely going to try this again with overripe banana to up the banana-ness.

Texture: 5 stars out of 5

Crispy exterior and chewy interior. Just like a mochi should be.

Matcha Mochi Waffles

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
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 egg
1/4 tsp vanilla extract
3 Tbsp melted butter *see notes
1 cup buttermilk *see notes

*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. 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!

On highest heat setting (5/5), waffles turned out dark and crisp with a fluffy interior. On medium-high setting (4/5) waffles were golden brown with an interior that was more chewy and mochi-like. I preferred mine on medium high or simply let them sit to soften. A belgian waffle maker would probably yield a better ratio of chewy interior to crisp edges.

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.