I hereby present you with the healthier, more fun version of waffles–sweet potato mochi waffles (also called moffles). You only need three ingredients, a waffle maker and five minutes of your precious time. The result? A unique and fun breakfast, a sweet treat guaranteed to bring a smile to everyone’s face.
And before we head on to the recipe, let me tell you these are 100% gluten free and vegan. Two words seldom seen in the same sentence with waffles. Sweet but not that much, chewy, but also crispy, fancy but also very chill. If you like mochi and/or waffles, you’ll love these.
Ingredients Used to Make Sweet Potato Mochi Waffes / Moffles
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
Baking Powder – this helps the mochi waffles to puff up! If you prefer a denser mochi texture, you can also leave this ingredient out.
More Sweet Potato Recipes
How to Make
How to Make Sweet Potato Mochi Waffles / Moffles
STEP 1
Mix cooked sweet potato, sweet rice flour and baking powder.
STEP 2
Knead until well combined and smooth (about 1 minute).
STEP 3
Press the dough onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
STEP 4
Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
STEP 5
Drizzle with pecan pie butter or maple syrup, then top with pecans if desired. Enjoy!
Recipe Variations and Optional Add Ins:
- The mashed sweet potatoes in this recipe can be substituted with pumpkin puree as well as mashed bananas.
- For a pumpkin spice mochi waffle – sub sweet potatoes with pumpkin puree and add 1 tsp of pumpkin pie spice.
- For a banana bread mochi waffle – sub sweet potatoes with mashed bananas and add 1 tsp of cinnamon or 2 Tbsp of chocolate chips!
- You can add different flavorings to the mochi dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!
How to Store Mochi Waffles / Moffles
- The mochi waffles can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the waffles in a plastic freezer bag or an airtight container, then microwave 30-40 seconds when ready to eat.
- I do not recommend storing these waffles in the fridge since mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
More Mochi Waffle Recipes You’ll Love
3-Ingredient Sweet Potato Mochi Waffles “Moffle”
Ingredients
- 1/2 Cup Mashed Sweet Potato About 85 Grams
- 1/2 Cup Glutinous Rice Flour Sweet Rice Flour or Mochiko
- 1 Tsp Baking Powder
Instructions
- Mix all ingredients and knead until well combined and smooth (about 1 minute).
- Press the dough onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
- Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
- Drizzle with pecan pie butter or maple syrup, then top with pecans if desired. Enjoy!
Thank you Bora, I ran into you when searching online for sweet potato waffle. I am so glad. Will be back more. You are a great help!!!