This ginger mochi waffle recipe is courtesy of Real California Milk (@realcaliforniamilk). These mochi waffles are perfect for your holiday brunch! I drew inspiration from gingerbread and packed a lot of spices into these mochi waffles. I also used whole milk and butter for the dough to give these waffles a rich flavor. They will be so fun to make with your family and friends!
This recipe makes 8 small waffles. You can enjoy them on their own or serve them with some freshly whipped cream.
When you are buying dairy products for this recipe, be sure to look for the Real California Milk Seal to ensure that you’re buying wholesome, sustainably sourced dairy products from Real California Dairy families. Learn more here: bit.ly/3pR5cYT
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RECIPE
Mochi Waffles
3/4 cup Real California whole milk
3/4 cup (120g) sweet rice flour
3 tablespoons Real California unsalted butter, melted and slightly cooled
1 large egg
3 tablespoons molasses
1/4 cup granulated sugar
1 cup (160g) sweet rice flour
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (1/4 teaspoon of ground nutmeg)
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Real California unsalted butter, melted (for greasing waffle iron)
Whipped Cream
1 cup Real California heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
COOKING DIRECTIONS
In a bowl, mix 3/4 cup of milk and sweet rice flour together, until it’s relatively smooth. Microwave the batter for 30 seconds. The batter will start to stiffen around the edges of the bowl. Stir everything and microwave for another 30 seconds. Mix the batter again. Continue microwaving and stirring the batter at 20-second intervals, until you get a thick paste. Let the dough cool.
In the bowl of a stand mixer, mix the melted butter, egg, molasses, and granulated sugar. Set that aside.
Whisk the remaining 1 cup of flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Set the flour aside.
Using the paddle attachment, mix the wet mixture on medium-low speed for about a minute, until it looks like the dough has mixed into the wet ingredients. It’s okay if you can still see some tiny bits of dough in there. Add the dry ingredients into the bowl at once. Mix on low until you don’t see a lot of loose flour flying about. Then increase the speed to medium and work the dough for about a minute and a half.
From this point on, every surface that the dough touches should be lightly greased with oil or a little bit of butter, including your hands. Divide the dough into 8 pieces, about 82 to 86 grams each. Shape the dough into balls and transfer them to the greased plate.
Heat up your waffle iron, and brush some melted butter over the surface of a Belgian waffle iron. Place 4 pieces of dough onto the bottom plate. I like pressing down the dough slightly to ensure that the waffles are nicely shaped. Cook the mochi waffles for 4 minutes at medium heat. The waffles should look darker brown once cooked. Use a spatula and tongs to remove the waffles. Transfer the cooked waffles to a cooling rack. Continue cooking the next batch.
These mochi waffles are great with a bit of whipped cream. Add a cup of heavy whipping cream, powdered sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, whisk the heavy cream on low for 30 seconds. Then increase the speed to medium and whisk for about 2:30 to 3 minutes, until you get relatively stiff peaks. Serve the waffles with the whipped cream.