I think I’ve already established that breakfast is my biggest struggle of the day. And while I’ve long advocated for the French-toasting of everything, and I’ve made some pretty weird waffles, it has never occurred to me to make mochi waffles!

Mochi, for those who’ve never heard of it, is a Japanese rice cake made from glutinous rice. The texture is light and scrumptious and it’s a nice change from traditional waffle batter. It puffs up when you cook it, so it’s a lot like a Belgium waffle, but contains no flour.

This recipe is from The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness, and is shared with permission from the authors, Alex Jack and Sachi Kato .

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Mochi Waffles With Lemon Syrup

By BakeandDestroy Published: September 4, 2017

  • Yield: 2-3 Servings

I think I've already established that breakfast is my biggest struggle of the day. And while I've long advocated for the …

Ingredients

Instructions

  1. Preheat a waffle iron or waffle maker.
  2. Grate or thinly slice mochi.
  3. Place a handful of sliced mochi into each waffle mold. Cook until the mochi puffs up and turns slightly crispy. Repeat this process with each waffle.
  4. While the waffles are cooking, place brown rice syrup, water, and a pinch of sea salt in a small saucepan. Bring to a boil, reduce flame to low, and simmer for a few minutes.
  5. Remove from the stovetop, add lemon juice and lemon zest, and mix gently.
  6. As soon as the mochi waffles are done, serve immediately with lemon syrup.

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