I love easy & healthy breakfast recipes, and this strawberry mochi waffle recipe happens to be just that. Mix together everything (only 3 ingredients, by the way) and into the waffle iron it goes. And it’s done! Gluten-free, vegan, and actually quite healthy. It’s a sweet, pink recipe you can pair with an indulgent dollop of cream or greek yogurt. It’s so pretty, it’s a kind of waffle that makes you look forward to getting up for breakfast.
Ingredients Used to Make Strawberry Mochi Waffle / 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!!!
Strawberries – I used fresh, but you can also use frozen if you thaw them before using. To puree the strawberries, roughly dice and mix in a small blender like nutribullet. You can also finely mash the strawberries using 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 Strawberry Recipes (HERE)
How to Make
How to Make Strawberry Mochi Waffle / Moffles
Mix strawberry puree, sweet rice flour and baking powder. The waffles are meant to be served with sweet syrups like maple / pancake syrup so sugar is not required, but you’re welcome to add 1-2 Tbsp of sugar here if you want to eat them plain.
Mix until well combined. The batter will be thick and lumpy
Drop spoonfuls of 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.
Serve with fresh strawberries, or sweetened red bean paste if desired. Enjoy!
Recipe Variations and Optional Add Ins:
- The strawberry puree in this recipe can be substituted with other fruit purees like blueberry puree as well as mashed bananas.
- You can add different flavorings to the mochi dough before cooking, like vanilla extract, chocolate chips or lemon zest.
More Ways to Enjoy Strawberry Mochi
I love strawberry flavored mochi, so my blog has 4 different ways to enjoy strawberry mochi. Here are all the posts right here!
How to Store Strawberry 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.
Questions? Comment below
Can you cook mochi in a pan?
Yes! If the waffle iron works, so does the frying pan. There is something called a “hodduk” in Korea which is basically sugar stuffed pan-fried mochi pancakes. Transfer the mochi to a well-greased frying pan and use a cast iron or other heavy hamburger or grill press to “press” and flatten the mochi into a thinner pancake. A Panini Press also works. Enjoy!
More Mochi Waffle Recipes You’ll Love
3-Ingredient Strawberry Mochi Waffles “Moffle”
- 1 Cup Strawberry Puree about 8 oz of strawberries
- 1 Cup Glutinous Rice Flour Sweet Rice Flour or Mochiko
- 1 Tsp Baking Powder
- Mix all ingredients until well combined.
- The waffles are meant to be served with sweet syrups like maple / pancake syrup so sugar is not required, but you're welcome to add 1-2 Tbsp of sugar here if you want to eat them plain.
- Drop spoonfuls of 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 pancake or maple syrup, or serve with sweetened red bean paste if desired. Enjoy!