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Mochi Waffle Recipe

Mochi Waffle Recipe

This mochi waffle recipe produces waffles that are lightly sweet, chewy on the inside, and crunchy on the outside. A waffle eater's dream!
5 from 1 vote
Prep Time 10 mins
Cook Time 9 mins
Course Breakfast
Cuisine American, Hawaiian, Japanese
Servings 4 waffles


  • belgian waffle iron


  • 1 1/4 cups mochiko flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut milk
  • 2 tbsp melted butter
  • 3/4 cup milk
  • 1 large egg
  • 1/2 tsp vanilla extract


  • Fire up your waffle iron on medium heat and let it heat up while you mix together the batter.
  • Sift the dry ingredients (mochiko flour, sugar, baking powder, and salt) together into a large bowl.
  • Make a well in the center, and stir in the coconut milk, melted butter, milk, egg, and vanilla extract. Stir until thoroughly combined. The mochi waffle batter will be fairly runny and a bright white color.
  • Spray the waffle iron with non-stick spray. Pour the amount of batter specified by your waffle iron manufacturer onto the waffle iron and follow your waffle iron's instructions to cook.


These delicious mochi waffles are best served immediately, when their crispy edges are at their crispiest!
These waffles are quite rich, so even though the recipe only makes enough for four, you may well find yourself with leftovers. You can store the uncooked batter in an airtight container in the refrigerator for several days. Or, you can freeze the cooked waffles in a freezer-safe bag and revive them in the toaster oven as needed.
Keyword coconut, mochi
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