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.

Waffle Cookies - Oatmeal Chocolate Chip Walnut

Walter was put to work this past Saturday! He churned out some crispy and light EVOO waffles, delicious oatmeal chocolate chip cookies, grilled cheese, and even fried an egg. I am absolutely impressed with how versatile waffle makers are.

The EVOO waffles turned out just as tasty as my previous blogged Macadamia Oil waffles - light, crispy, and fluffy. I simply replaced macadamia oil with EVOO, used organic coconut palm sugar instead of granulated, and added 1 tbsp flax seed for added nutritional value. You won't be able to stay away from these waffles once you have a taste.

The waffle cookies were a fun experiment, as were the grilled cheese and egg. The chocolate chips that were directly in contact with the waffle maker did burn, but the taste weren't affected much. The burnt parts gave the cookies a smoky caramelized note.

Waffle Cookies - Oatmeal Chocolate Chip Walnut
recipe adapted from 12 Tomatoes
makes 10 cookies

1/4 cup (57g) unsalted butter
1/4 cup (55g) organic coconut palm sugar
1 egg
1/2 tsp vanilla
3/8 cup (48g) all purpose flour
1/4 tsp baking soda
1/8 tsp fine sea salt
3/4 cup (60g) old fashioned oats
1/4 cup (45g) semi sweet chocolate chips
1/4 cup (30g) chopped walnuts

Step 2: Add wet into dry.

Step 3: Fold in oats, chocolate chips, and nuts.

Step 4.

Cool and enjoy!

1. In large bowl, combine melted butter and brown sugar, then whisk in egg and vanilla until smooth.
2. In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients in increments until well combined.
3. Fold in oats, chocolate chips, and nuts to cookie batter until just incorporated.
4. Preheat waffle iron at high heat, grease with nonstick spray, and place a heaping tablespoon of cookie dough into each quadrant of waffle iron.
5. Cook for about 2 minutes depending on waffle iron's heat setting, or until golden brown and cooked through.
6. Transfer cookies to wire rack and let cool. Repeat with remaining dough, re-greasing iron as needed.

These cookies were slightly crisp when fresh and got softer overtime. Either way, they were yummy, and not to mention, super quick to make for cookie craving emergencies. The clean up for the burnt residues were a bit annoying though.

Taste: 5 stars out of 5
Buttery and not too sweet.
Texture: 4.5 stars out of 5
The oatmeal in these cookies gave them a chewy bite, and walnuts provided the perfect crunch surprise.

And in case you were wondering how my waffled egg turned out..

It worked!

Macadamia Oil Waffles

*Walter's debut*
#yesinamedmywafflemaker

After a long back and forth debate on which waffle maker and if I should get belgian or classic style, I welcomed home a very affordable Cuisinart Round Classic Waffle Maker. The Waring Double Belgian Waffle Maker was my second choice at three times the price. For the record, it was a very tough choice that took over a week long of weighing the pros and cons of each. All things including but not limited to price, counter space/storage, usage frequency, and waffles' taste/texture were taken into consideration.

I am quite pleased with Walter since these macadamia oil waffles turned out extremely crispy and light waffle! More over, Walter is super easy to operate, and the non stick plates work perfectly. I sprayed coconut oil for extra assurance on the first couple runs, but even the one or two times that I forgot, the waffles came right off with no trouble.

I found this delicious olive oil waffles recipe and simply replaced the olive oil with macadamia oil which I have on hand. This must be the simplest waffles recipe out there yielding "meltingly, crispily, fluffily perfect" results!

Macadamia Oil Waffles
recipe adapted from The Sugar Hit's olive oil waffles
serves 2-3

1 cup (150g) plain flour
1½ tsp baking powder
4 tsp sugar
pinch of salt
1 egg
1 cup (250ml) milk
½ cup (125ml) macadamia oil

Pour wet into dry mixture.

Crack in egg.

And stir.

A fork will do the job.

Make sure to break up the egg.

Mix until large lumps disappear. Small lumps are ok!

1. In a bowl, whisk together dry ingredients.
2. Add in egg, milk and oil, and stir together with a wooden spoon. Don't worry if batter is lumpy - do not overmix!
3. Bake waffles according to waffle maker instructions on medium-high setting.
4. Waffles should be nice and dark golden brown. Cool slightly on wire rack for waffles to get crispy.
5. Eat as is or serve with fruits or ice cream!

First run- Walter vs Belinda's belgian waffles on the right.

As you can see from the irregular shaped waffles, I was just eyeballing how much batter to pour in at first. Walter holds about 1/2 cup batter, and the following photo shows exactly that! Also, the Fatty and I discovered a neglected Salton's belgian waffle maker in his parent's kitchen and decided to play with that as well. The belgian waffle maker a.k.a. Belinda didn't have a heat setting and needed more time for the waffles to get crispy. The end results were equally tasty.

Set at highest heat level for extra golden brown waffles!

Enjoy these waffles anyway you want. We topped ours with strawberries, flaxseed meal, and a drizzle of honey along with a cup of acai smoothie on the side.

Weekends are for waffles and acai now!

What's next? Mochi waffles? Belgian? Liege? Savory? Buttermilk? Grains? Oats? Waffle cookies?

Taste: 5 stars out of 5

Mild flavors, versatile and can pair with anything.

Texture: 5 stars out of 5
Crisp, light, fluffy, melt in your mouth.