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Crispy & Chewy Mochi Waffles (GF)

Like most Asian kids I ate mochi balls stuffed with crushed peanuts, black sesame paste, or covered in shredded coconut. But the day I found out you could stuff them with ice cream... oh boy that day was the day I truly lived. I knew what love felt like that day. Lol just kidding but I really do love mochi. There's nothing like it. Its chewy, its not too sweet, and it has that delicate sweet rice flavor. Nowadays, I can find mochi in different shapes, sizes, and desserts and I am here for it! My new found revelation is this mochi waffle. So, if you love mochi as much as I do then you're going to love this recipe too!

I know what you're thinking. This is some weird mash up of a waffle with a little bit of rice flour. No, I swear its not. Don't fear my fellow mochi lovers, this is nothing like a waffle despite the name I have given it. There is no flour in this. Its is not light and airy on the inside. It is 100% mochi. Its chewy on the inside and it's not too sweet so dipping it in a little bit of maple syrup or sugar would be perfect! What it does have of a waffle is its crispy golden exterior and that epic waffle shape we all know and love. It's so fun to rip apart and eat and its even easier to make. All you do is mix everything in a bowl, cook it up in a waffle maker and enjoy! If you are eating them for breakfast the next day like me, just pop them into the toaster for a couple of minutes and the taste like they just came out of the waffle maker.

Crispy & Chewy Mochi Waffles


  • 1 ¾ C or 295g glutinous sweet rice flour (I use the Mochiko brand)

  • 1/3 c + 2 tablespoon or 90g of granulated sugar

  • 2 teaspoons or 8g of baking powder

  • ¼ tsp or 2 g of salt

  • 1 c or 240 g of milk or water (Oat milk works great too!)

  • 2 tbsp or 28 g of melted butter

  • 1 large egg


  1. Preheat waffle iron to its medium-high or high setting. I have a Oyster Diamond belgian waffle maker and I set it to its highest setting.

  2. In a large bowl, whisk together the sweet glutinous rice flour, sugar, baking powder, and salt. Add in the egg, milk, and melted butter and mix well with a spatula or spoon until well combined. Whisk until there are no streaks of flour or lumps and make sure to get to the bottom of the bowl. The batter will be thick.

  3. With your waffle iron hot and ready to go, spray it with a little oil and scoop 1/3 cup of batter for each waffle. Close your waffle maker and let it cook until golden brown on both sides. Mine takes about 3 - 4 minutes but you can take a quick peek for doneness once your waffle iron is no longer steaming. The waffle should be golden brown on the outside with its edges a bit pale.

  4. Repeat with the remaining batter until the batter is finished and serve with maple syrup and fruit!

** Milk or dairy free milk will produce a heavier creamier waffle where as water it will be a little bit lighter and more mochi tasting. Both are great though! **

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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