Making Homemade Blueberry Mochi Waffles from Scratch (Gluten-Free, Vegan)

Here's yet another mochi waffle recipe I love to make at home! These blueberry mochi waffles "moffle" recipe is just as easy as the others, only requiring a couple of ingredients and a waffle iron. Gluten-free, vegan and nut-free, this is one waffle recipe that everyone in the family can enjoy.

Ingredients Used to Make Blueberry Mochi Waffles / 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!!!

Blueberries - I blended fresh blueberries in a small blender, but you can also use frozen blueberries if you thaw them before using.

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 Blueberry Recipes (HERE)

How to Make

Recipe Variations and Optional Add Ins:

• The blueberry puree in this recipe can be substituted with other fruit purees like strawberry puree as well as sweet potato, or mashed bananas.
• You can add different flavorings to the mochi dough before cooking, like vanilla extract, chocolate chips or lemon zest.

Note on Substitutions

Can I use tapioca starch instead of glutinous rice flour??

In most mochi recipes, tapioca starch is not a good substitute for glutinous rice flour, and it tends to yield a rubbery, tough texture that is noticeably different from the soft and supple chewiness that comes from glutinous rice flour. Fortunately in this recipe, the fruit puree (especially the pectin in the blueberries) helps to keep the waffles tender and the substitution isn’t as noticeable when glutinous rice flour is replaced with tapioca flour. To substitute, replace glutinous rice flour for tapioca flour with a 1:1 ratio. You can also use potato starch and arrowroot starch. On the other hand, cornstarch is NOT recommended to be used in this recipe

How to Store Blueberry 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.

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