Making Mochi Waffles take only 5 minutes to make if you already have brown rice mochi squares (storebought or homemade). Here’s how you can make deliciously crispy and chewy brown rice waffles at home.
What You’ll Need:
What if you don’t have homemade mochi?
No problem! You can buy pre-made brown rice mochi squares if you don’t want to make your own.
They’re usually sold as “kirimochi” – precut, shelf-stable mochi that comes in individual packages. You can buy them in Asian grocery stores but you can also buy them online, such as Amazon. Some links below:
**Below are 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 🙂
Eden Sweet Brown Rice Mochi, sold in a 10.5-Ounce Package
Osawa Brand’s Brown Rice Mochi (individually packaged) 11.64oz
You can also use sweet white rice mochi squares which are cheaper.
How to Make
How to Make Brown Rice Mochi Waffles
Total Time: 5 minutes
Prepare mochi squares or unwrap storebought kirimochi
place in a well greased waffle maker ( I used spray olive oil)
Let cook for 2-3 minutes, or more if you want them crispier
How Does Mochi Waffles Taste?
Crispy, chewy, sweet and absolutely delicious. A crunchy crust forms as the mochi waffle cooks in the waffle iron, almost like rice crackers!
No Waffle Maker?
- 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!
- Grilled mochi? Yes, that’s also an option, too.
How to Store Mochi Waffle
- You can store this mochi waffle covered at room temperature for up to 12-16 hours. For longer storage, I would arrange them in a plastic freezer storage bag or an airtight container and freeze them which will keep them good for up to 4 months. When ready to eat, just defrost them at room temperature or microwave 30-60 seconds until just hot.
- The reason I wouldn’t recommend storing mochi waffle in the fridge is that mochi (most rice flours) tend to develop a weird waxy, hard texture when stored in the fridge. A bit like how cold, refrigerated rice tastes like?
You Might Also Like these Mochi Recipes
Brown Rice Mochi Waffle
- Waffle maker
- 4 brown rice mochi squares or kirimochi storebought or homemade
- Prepare brown rice mochi, mochi squares or kirimochi
- Spread out the mochi in a well greased waffle maker ( I used spray olive oil)
- Press and let cook for 2-3 minutes, or more if you want them crispier