Waffles that are both tender and mochi-like, flavored with matcha and dotted with caramelized touches for a unique texture. Perfect for breakfast or brunch.
Ingredients
- 30 g unsalted butter
- 6 g matcha (ceremonial or culinary)
- 210 g mochiko (glutinous rice flour)
- 6 g baking powder
- 1.5 g fine salt (kosher-style)
- 1 piece large egg (50 g without shell)
- 67 g granulated sugar
- 180 ml whole milk (or plant milk)
- 15 ml neutral oil (for the waffle maker)
- 15 g extra sugar (for caramelization)
Method
- Preheat the waffle maker. Melt the unsalted butter in the microwave and set aside.
- In a bowl, sift the glutinous rice flour, matcha, baking powder, and salt. Whisk to combine.
- In another bowl, whisk the egg until foamy and pale. Add the sugar, whisking until you have a thick, creamy ribbon.
- Stream in the melted butter while whisking, then add the milk little by little, mixing gently.
- Add half of the dry mixture to the bowl of wet ingredients and whisk until smooth, then repeat with the rest. Finish by folding with a spatula until you have a smooth batter.
- Lightly oil the hot waffle maker with a brush. Place a portion of batter in the center (one scoop of ice cream). Flatten it slightly with a spoon.
- Place very small amounts of extra sugar at four points around the batter (not in the center). Close the waffle maker and cook for about 3 minutes, until the waffles are golden.
- Transfer to a plate. Wipe the waffle maker with paper towels, oil it again, and repeat with the remaining batter.
- Serve hot with syrup, whipped cream, sweet red bean paste, or caramel.
Nutrition
Per serving
- Energy
- 272.6 kcal
- Protein
- 4.88 g
- Carbohydrate
- 42.6 g
- Fat
- 8.77 g
- Fibre
- 0.7 g
- Calcium
- 378.49 mg
- Iron
- 0.3 mg
- Magnesium
- 28.21 mg