matcha and pomegranate glazed mochi waffles

Ahoy!

The holiday season are upon us! While the outside world might be celebrating differently this year, we still have the seasonal movies and books to look forward to at home. In particular, one graphic novel series that I adore that features waffle-loving creatures . . . Narwhal and Jelly!

Mochi waffles might not exist underwater in Narwhal and Jelly’s world yet, but they have been a new favourite of mine this year. The mochi’s chewy texture is unparalleled and make for the best snack. They’re also gluten free since they’re made from rice flour.

Mochi Waffles
Recipe adapted from saltnpepperhere
(Makes about 15)

1¾ cup (295 grams) Mochiko sweet rice flour
⅓ cup (80 grams) brown sugar*
1 tablespoon almond flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk*
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 large egg, whisked

  1. Preheat your waffle iron. I have the Breville Smart Waffle™ Pro 4 Slice and set it to option 2 for classic and turned the dial to medium (right in the middle) on the browning control.
  2. Whisk the milk, melted butter, vanilla extra, and egg together until combined.
  3. Add the dry ingredients – sweet rice flour, brown sugar, almond flour, baking powder, and salt – into the wet ingredients. Whisk until combined.
  4. Use an ice cream scoop to gather the batter and release into the center of your waffle iron. Close the lid and let it cook (About 5 minutes).
  5. Remove the waffles and let them cool on a rack.

*There are differences from the original recipe here.

Matcha Glaze

½ cup powdered sugar
¼ teaspoon matcha powder
1 tablespoon milk

  1. Whisk all the ingredients together until there are no more lumps and it’s smooth. If you want the glaze to be thicker, add more powdered sugar, 1 teaspoon at a time until you’ve achieved the consistency you want. Or if you want the glaze to be runnier, add more milk, 1 teaspoon at a time.

Pomegranate Glaze

½ cup powdered sugar
1 tablespoon pomegranate molasses (recipe can be found here)
1 tablespoon water

  1. Whisk all the ingredients together until there are no more lumps and it’s smooth. If you want the glaze to be thicker, add more powdered sugar, 1 teaspoon at a time until you’ve achieved the consistency you want. Or if you want the glaze to be runnier, add more milk, 1 teaspoon at a time.
  2. If you don’t want the pink colour, you’ll have to add red food colouring. If you use a gel-based one, you don’t have to worry too much about the ratio. But if you use the liquid versions, you may need less water in the batch.

The two glazes make enough for the 15 mochi waffles – I didn’t have lots leftover! You just dip one side of the waffles and then let the glaze set for a few minutes.

I hope you all enjoy a #HappyNarwhalidays or holiday this year! Please stay safe and healthy.

Sincerely,
Syl

Categories: Colleagues, FoodTags: , , , , , , ,

SincerelySyl

Maker & Baker

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s