Ube Mochi Waffles Recipe (Gluten Free) (2024)

FAQs

What are mochi waffles made of? ›

Mochi waffles have a lovely chewy texture on the inside and also has a crispy outside for a perfect balance. The main ingredient are : tapioca flour , coconut milk , eggs , oil , all purpose flour , non dairy cream.

Why are my gluten free waffles sticking? The most common reason I have found for sticking waffles is that you haven't used enough non-stick cooking spray. Make sure to always generously spray your waffle iron with your preferred cooking spray.

Mochi waffles have a golden-brown exterior that is crunchy when it is done. On the outside, they are soft and chewy, likely due to the sticky texture of the sweet rice flour. This is a texture that most other waffles simply cannot boast of.

Mochiko Flour (Glutinous Rice Flour) – contrary to the name, glutinous rice flour has no gluten and is gluten free. Mochiko flour can be commonly found at your local Asian Market. Granulated Sugar – we use granulated white sugar because this is what the original recipe called for.

Wrong hydration: In other words, too much or too little water relative to the flour mixture. If you're swapping for a flour that we didn't test with, go back to Bob's Red Mill gluten-free flours (not their flour mixtures), which are the only ones readily available in U.S. supermarkets, and test again.

Clabber Girl baking powder is a balanced, double-acting baking powder that is gluten free and Kosher, and has been the first choice of bakers for many years.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

They are crispy, super chewy, sweet and SO GOOD! My kids didn't even put syrup on them, they just ate them straight up the minute we pulled them out of the waffle maker.

The show is probably best suited for elementary school-age kids, but preschoolers will enjoy it and learn from it as well. Waffles + Mochi delivers a lot of yum and a lot of fun to kids of all ages.

Is mochiko the same as glutinous rice flour? ›

Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. Other names include Gyuhi-ko (求肥粉) and Daif*cku-ko (大福粉).

To serve place some fresh cut mangoes and a dollop of our homemade coconut ube whipped cream on top of your waffles and enjoy! If you have extra waffles put them into a plastic Ziploc bag and freeze them. These will keep in the freezer for a month or two.

Ube, meaning tuber in Tagalog, is a purple yam originally from the Philippines. Different than the purple sweet potato, it has an even sweeter, more mellow taste than its orange relative.

The word ube (pronounced "ooo-bay") comes from the yam's name in Tagalog, the national language of the Philippines. (In the Philippines, it is also called ubi; when sold in seed catalogs in the United States for growing at home it is sometimes called "winged yam"). Ube is not to be confused with a purple sweet potato.

Mochi is made of mochigome, a Japanese variety of sweet glutinous rice, that is soaked overnight, steamed, pounded into dough and molded into various shapes. Some sweet mochi confections contain fillings such as bean paste, ice cream or fresh fruit.

Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto with help from her husband, Joel.