According to contributor Hua Hsu,the secretto homemade waffles that stay crisp for longer than 10 minutes is mochiko, sometimes sold as Japanese sweet rice flour orglutinous rice flour. Adding mochiko to your waffle batter, instead of relying solely on all-purpose flour, will provide a subtle sweetness, a uniquechewy texture(thanks to a softer structure on the interior), and a supremely crispy exterior that actually lasts. Another tip: Use high heat on your waffle maker and give it plenty of time to preheat. It might seem extreme, but it really is the best way to ensure your waffles aren’t steamed or soggy.
We prefer aBelgian waffle iron, which creates a breakfast pastry with deep pockets that are ideal for pooling whatever you want to drizzle on top. Maple syrup and butter alone will work perfectly, and, of course, you could top them with any fresh fruit that’s in season—or dollop withice creamand shower with chocolate chips to make it dessert. If you’re anything like Hsu, you’ll love the nutty, toasty sweetness and a textural contrast the brown butter bananas add to this chewy mochi waffle recipe.
这是不断奉献的早餐食谱:Store any leftover waffles in an airtight container in the freezer and reheat in a toaster or toaster oven set to medium for a quick morning bite all week long.
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What you’ll need
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Belgian Waffle Maker
$50 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Whisk
$10 At Amazon
Ingredients
4 servings
Step 1
Whisk1¼ cups mochiko (sweet rice flour),1 cup all-purpose flour,1 Tbsp. baking powder, and1½ tsp. Diamond Crystal or 1 tsp. Morton kosher saltin a medium bowl. Whisk2 large egg yolks,1½ cups whole milk,⅓ cup sugar, and1 Tbsp. vanilla extractin a large bowl until smooth. Melt4 Tbsp. unsalted butterin a medium skillet over medium heat, then gradually add to egg yolk mixture, whisking constantly; reserve skillet. Add dry ingredients to bowl and whisk until smooth. Lightly whisk2 large egg whitesin a small bowl until foamy, then whisk into batter.
Step 2
Heat a waffle iron on high; lightly coat withnonstick vegetable oil spray. Pour a heaping ½ cup batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.
Step 3
Meanwhile, melt remaining4 Tbsp. unsalted butterin reserved skillet over medium-high heat. Cook2 bananas, halved lengthwise, sliced crosswise into 2" pieces, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in1 cup pure maple syrupand remove from heat.
Step 4
Serve waffles topped with bananas, sauce, andwhipped cream.
How would you rate Mochi Waffles With Maple–Brown Butter Bananas?
Leave a Review
Reviews (3)
Back to TopMy new favourite waffles- not drastically different than a usual waffle but definitely crispier than usual and a nice soft chew on the inside. Kids loved it.
Anonymous
3/4/2023
Delicious and indulgent!
M3
2/4/2023
Only made the waffle portion, so can’t speak to the bananas. Disappointed by these because they weren’t noticeably chewier or crispier than the waffles we usually make. The flavor of the mochiko was nice, however. We’ll probably try substituting pho some of the flour with mochiko in our usual, much simpler, recipe for that added flavor.
Phoenix
Los Angeles
11/20/2022
