if you love mochi, you probably love the ‘qq’ texture of it that is oh-so satisfying. this ‘qq’ texture can be described as soft, springy, and bouncy, a desirable quality in many asian desserts. this waffle recipe achieves the perfect harmony of crispy and chewy with a 1:1 ratio of white rice flour to glutinous rice flour. do not fret as glutinous rice flour is made from ground up sticky rice and is 100% gluten free, contrary to what the name suggests. recommended pairings: coconut ice cream, pandan kaya, and grilled peaches!
Makes 2 full waffles, or 4 half waffles
1 (14 oz. can) coconut milk, preferably one with no added guar gum - we love aroy d or savoy
1 tbsp. brown sugar
1 tbsp. coconut oil or neutral oil like canola or avocado
1/4 cup + 1/8 cup white rice flour
1/4 cup + 1/8 cup glutinous rice flour
1/4 cup tapioca starch
1 1/2 tsps. baking powder
1/8 tsp. salt
Refrigerate can of coconut milk for at least 30 minutes. Skim the top portion of cream (about a cup) into a medium mixing bowl and reserve coconut water to use for something else (great for coconut rice).
Preheat waffle iron until heated.
Add brown sugar and coconut oil to the bowl of coconut cream and whisk to combine.
In a separate mixing bowl, whisk together ingredients from white rice flour to salt.
Slowly incorporate the dry ingredients into the wet ingredients.
Brush oil on the top and bottom grids of your waffle iron and use a 1/4 cup measure to spoon batter on each half of the waffle iron. Close and cook for about 5 minutes before opening to check. If it needs a bit more time to get crispy, cook for another 1-2 minutes, until golden brown.