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, .
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Mochi Waffles With Lemon Syrup
By September 4, 2017Published:
- 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 …
- Preheat a waffle iron or waffle maker.
- Grate or thinly slice mochi.
- 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.
- 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.
- Remove from the stovetop, add lemon juice and lemon zest, and mix gently.
- As soon as the mochi waffles are done, serve immediately with lemon syrup.
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