These matcha mochi waffles are crispy on the outside, yet chewy on the inside. They’re best enjoyed fresh from the waffle maker while they’re still warm.
This recipe post was created in celebration for Sarah of Snixy Kitchen and her #cheesebabygirl! It’s a party and I’m sharing this matcha mochi waffles sundae.
I had the pleasure of meeting Sarah in 2014 at a blogging event. Within seconds of talking to her, I immediately knew we’d become friends. We bonded over our love of matcha. We exchanged stories about our travels and food adventures in Japan and Taiwan. Sarah talked about cats and I about dogs.
Sarah is one of those people that make you so comfortable and at ease that it feels like you’ve know each other forever. She’s so sweet, kind, and so unbelievably helpful and thoughtful. I’m certain #cheesebabygirl will have all these wonderful qualities and more.
Matcha Mochi Waffles
The theme of #cheesebabygirl shower is cheese and sweets (Sarah’s favorites!). Being lactose-intolerant, I don’t venture much with cheese. Sweets, however, is my forte.
I spent some time thinking what to make for this virtual baby shower. I would have loved to make a cake, but my knowledge of gluten-free cakes are very limited. (I’m working on it!)
One gluten-free flour I do have plenty of experience with: sweet rice flour. I thought about making mochi or steamed rice cake, until I remembered Lady and Pups’ amazing looking molten truffles mochiffles.
These matcha mochi waffles are crispy on the outside, yet chewy on the inside. They’re best enjoyed fresh from the waffle maker while they’re still warm.
Unlike your traditional waffles, these need no maple syrup. Although it’s not very sweet, these waffles taste great simply on their own.
But since we’re celebrating…we’re turning these mochi waffles into a sundae! Add a scoop of ice cream (vanilla or matcha!), a drizzle of caramel sauce, a handful of sprinkles, and a cherry on top!
More Matcha Recipes
Matcha Mochi Waffles Sundae
Ingredients
Matcha Mochi Waffles:
- ¼ cup sweet rice flour
- ¾ cup whole milk, divided
- ½ teaspoon vanilla extract
- 1 large egg, light whisked
- 3 Tablespoons unsalted butter, melted
- 1 ½ cup + 2 Tablespoons sweet rice flour
- ½ cup granulated sugar
- 2 Tablespoons matcha powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Toppings:
- ice cream of choice
- rainbow sprinkles
- caramel sauce
- maraschino cherry
Instructions
- Stir together ¼ cup sweet rice flour and ¼ cup whole milk in a microwave safe bowl. Heat in the microwave for 60-90 seconds in intervals of 20 seconds. Stir contents together between each interval. The resulting mixture should come together to form a white sticky dough. Let cool for about 3 minutes. Transfer dough to the bowl of a stand mixer.
- In a medium bowl, combine remaining ½ cup milk, vanilla, egg, and butter. Add to stand mixer. Using a paddle attachment, mix on low speed.
- In another bowl, whisk together remaining sweet rice flour, sugar, matcha powder, baking powder, and salt. Add to mixing bowl and continue to mix on low speed until combine. Increase speed to medium and mix until smooth. Dough will be thick and sticky.
- Divide dough into ¼ cup portions. Preheat waffle iron/griddle to medium-high. Lightly coat waffle iron with non-stick spray. Add portioned dough and firmly close lid. Cook for 6 minutes. When you open the griddle, the waffles will feel soft. Remove and transfer to a wire rack to cool. Let cool for one minute. During this time the waffle will stiffen and crisp up. Repeat with remaining dough.
- Eat immediately while waffle is still warm. The exterior will be crisp while the inside will be chewy like mochi.
- To assemble: stack waffles, add a scoop of ice cream (vanilla or matcha!), a drizzle of caramel sauce, generously add sprinkles, and top with a cherry.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hello! Can this dough be made ahead of time? Thanks!
Hello! I suggest using the dough as soon as possible. The dough will eventually dry out and become crumbly and brittle.
Can these waffles be frozen and then heated up later to enjoy?
Okay, these are the coolest waffles I’ve seen! Gotcha matcha. :)
I love this recipe! the texture of the mochi in the middle of the waffle is awesome! I’m curious as to how you get your waffles all green without any browning from the waffle iron. A lot of other pics I’ve seen all have the brown except these
Thanks! Honestly, I’m not sure why it didn’t brown in the waffle iron. Browning is usually caused by a mixture of fat and sugars. I used non-stick coconut oil to grease the waffle iron.
How terrible is it that I’ve never had mochi!? I feel like I’m so missing out, because these waffles are blowing my mind right now.
These are so fun! Such a great idea!
Maryanne, these waffles look beautiful! I know that Sarah loves mochi, and I love that you waffled them up!! Perfect for Sarah’s shower!
HELLO matcha waffles! These are just glorious, and soooo perfect for Sarah. I hope she’ll make some for me. ;)
Neeed. i love all things matcha.. and mochi. Where has this been all my life?!