Matcha Mochi Waffles: Golden Crust, Soft Center

Want a golden crust from the waffle iron without giving up a soft center? Matcha mochi waffles get their chew from 6.3 oz (180 g) mochiko, a glutinous rice flour. This batter makes six waffles in 30 minutes, in three batches in a two-waffle iron. Among our matcha breakfasts, the waffle iron gives a golden crust a bowl can't produce.

• Prep 15 minutes
• Cook 15 minutes
• Total 30 minutes
• Yield 6 waffles
• Equipment two-waffle nonstick waffle iron, two bowls, fine sieve, whisk, spatula, ladle, pastry brush, and cooling rack

Mochiko makes a thick batter: spread it in each well before closing the waffle iron.

Ingredients for six matcha mochi waffles

• 6.3 oz (180 g) mochiko, glutinous rice flour
• About 3 tsp (6 g) matcha
• About 1 1/2 tsp (6 g) baking powder
• 1.8 oz (50 g) sugar
• About a generous pinch (1 g) fine salt
• 1 medium egg, about 1.8 oz (50 g) without shell
• 3/4 cup (180 ml) whole milk
• 1.1 oz (30 g) unsalted butter, melted
• 2 tsp (10 ml) neutral oil, for the waffle iron

Make the matcha mochi waffles

1. Preheat the nonstick waffle iron to medium heat.
2. Sift the 6.3 oz (180 g) mochiko, about 3 tsp (6 g) matcha, and about 1 1/2 tsp (6 g) baking powder into a bowl.
3. Add the 1.8 oz (50 g) sugar and salt, then mix the dry ingredients.
4. Whisk the egg with the 3/4 cup (180 ml) milk in a second bowl.
5. Pour the 1.1 oz (30 g) melted butter into the liquid mixture.
6. Fold the liquids into the dry ingredients with a spatula until no dry flour remains.
7. Lightly brush both wells with the neutral oil.
8. Put about 2.8 oz (80 g) batter into each well and spread it with the back of the ladle.
9. Close the waffle iron and cook for five minutes, until the edges are firm and the surface golden.
10. Set the two waffles on a cooling rack without stacking them.
11. Repeat for two more batches, for fifteen minutes of cooking in all.

Spread the batter well; it's denser than batter made with wheat flour. Watch the first batch if your iron runs hot, then adjust the next one. Set the waffles on a rack so steam can escape without softening the crust.

Which matcha goes into mochiko batter?

For these waffles, we choose Essence, our cooking matcha. Sift about 3 tsp (6 g) with the mochiko to distribute the tea through all six. A matcha meant for a cup made with water would lose some of its subtlety after this cooking.

Mochi waffles or classic waffles: which texture?

Mochiko keeps an elastic chew under the golden surface. Classic waffles made with wheat flour have a different crumb.

Our tip. Weigh the first ladleful. Two portions near 2.8 oz (80 g) cook at the same rate; a waffle that's too thick may stay damp in the center.

Allergens. Egg and milk; check the ingredients of the rice flour and baking powder you use.