Easy Matcha Mochi Waffles

This Matcha Mochi Waffle is a delicious spin on regular mochi waffles. The earthy matcha powder combined with the chewy and soft mochi waffle is the perfect match for a great weekend breakfast or brunch meal for you and your loved ones. This is an easy recipe that doesn’t require a mixer and can be whipped up using a fork.

I’ve been making waffles a lot lately for breakfast/brunch for my family. There is something about waking up on a Sunday morning when I’ve had a restful or hectic Saturday with my family that makes me want to whip up a fancy breakfast in under 30 minutes. These Matcha Mochi Waffles are made with coconut milk and matcha powder which creates a unique flavor combination. Did I also mention I use glutinous rice flour so the inside of the waffle will be chewy and the outside will be crispy? Pair this with syrup and your favorite fruits. 

Why make this

Matcha and coconut. If there is anything you will make for breakfast with matcha powder and coconut this is the perfect recipe to combine these two different flavor profiles. 

Can be mixed with a fork This only requires two mixing bowls a fork or whisk. No mixer required! I love my KitchenAid Stand mixer but sometimes when I am feeling lazy and don’t feel like taking it out I just want to make something quick and easy with a fork for breakfast.

Why we love this recipe

Quick 30-minute recipe. These waffles can be made in under 30 minutes. Preheat the waffle maker and combine all the dry and wet ingredients in separate mixing bowls. Sift the dry ingredients and mix them with a fork and the waffles are ready in under 30 minutes.

Chewy inside; crispy outside. The glutinous rice flour makes a waffle that is chewy mochi-like inside and very crispy on the outside. 

Can make a big batch. This can easily be doubled up. Make a batch for weekday breakfast when you have less time in the mornings to get ready and out of the house.

What is matcha powder?

Matcha powder has been one of those ingredients that I have been obsessing over lately. I’ve used it in quite a few of my recipes to level them up. My Matcha Rice Krispie Treats, Matcha White Chocolate Cookies, Matcha Puff Pastry Christmas Tree and Matcha Brownies have used matcha to add earthy mellow grassy tea flavor and bright green color.

There are mainly two grades of matcha out in the market. Ceremonial-grade and culinary-grade quality matcha powders are available. The difference is the quality and the color of the powder. Ceremonial grade is higher quality and is it always much more expensive than culinary-grade matcha.

Using ceremonial grade will make a bright and vibrant colored waffle or any recipe you add it to. I only use ceremonial grade when I’m making a recipe for a party or for family and friends I want to impress. If I’m making this on a Sunday morning for my kids and myself I’ll use culinary grade. The color will be duller but it will still taste great!

What is mochi?

Mochi is also something I have been experimenting with and trying to incorporate more into my recipes. I’ve used glutinous rice flour or sweet rice flour in my Ube Mochi Donuts, Ube Mochi Waffles and Black Sesame Mochi Balls recipes. 

Mochi originated in Japan where is a popular dessert. When I visited Japan one of my favorite memories was when I saw how they made the mochi by hand. Two men would work in tandum to pound the mochi and flip it to get the perfect soft mochi texture. 

Ingredients, variations and substitutions

glutinous rice flour. This is the key ingredient to get the chewy soft texture. Make sure to look for GLUTINUS rice flour and not plain rice flour. It is not the same. Many supermarkets now will carry glutinous rice flour but you will definitely find it in Asian supermarkets. Check out the aisle where all the flours are. If you have Koda Farms Mochiko Sweet Rice Flour this will also work as well.

sugar. I use white sugar to add some sweetness to the waffles. I use ¼ cup of sugar but if you prefer more sweeter waffle or you have opted to not add syrup you can increase the sugar to 1/3 cup.

matcha powder. For this recipe I use culinary grade and the color of the waffles are not as bright green compared to when I use ceremonial grade. However, I like to save it for special occasions where the color of the baked goods is important. Using culinary grade is perfectly fine since you will get the desired flavor.

baking powder. Add this will help the waffles rise a bit and brown the outside of the waffle.

coconut milk. I love adding coconut milk to any recipes that could use a nice coconut flavor. This recipe is no different and really mixes well with matcha flavor. The fat content in the milk will help really crisp up the outside of the waffles. I like to add coconut milk because its an alternative to cow’s milk. 

salt. Elevates all the flavors of the matcha and coconut milk.

egg. Adding the egg to the recipe will create a bit of a cakey feel to the waffles. I know eggs have been quite expensive lately so if you are short on eggs and would like to substitute them with mashed banana or apple sauce.

vanilla extract. Enhances the flavors of the other ingredients.

oil. Since there is no butter used for this recipe I add oil to give it a more crispy exterior. Use a neutral tasting oil.

Equipment

Waffle maker. My mini Belgian Round Waffle maker by Cuisinart has been my lifesaver for those cravings for fresh made waffles. I’ve used this machine for over 8 years and it is still going strong.

Sifter. Sift the dry ingredients will prevent clumps in the batter. This is important for the matcha powder since it is super fine. Here is a set that is great and comes in three different sizes.

Mixing bowls. You will also need a couple of mixing bowls to mix the dry and wet ingredients. These are the ones I highly recommend

How to make this recipe

Dry Ingredients. In a medium mixing bowl combine matcha powder, glutinous rice flour, baking powder, sugar and salt. Set aside

Wet ingredients. In a separate medium mixing bowl whisk together the egg, coconut milk, vanilla extract and oil.

Preheat the waffle iron. Depending on your waffle iron it will vary what setting to set to cook the waffles. I set it to medium-high or setting 4 out of 5.

Combine wet and dry ingredients. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.  

Cook waffles. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it’s done cooking.

Cool and enjoy. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit and syrup.

Success Tips for making the best Matcha Mochi Waffles

Sift dry ingredients. Sifting the dry ingredients will ensure there are no clumps in the batter. The matcha powder is so fine that it is very likely it will clump up when you scoop it out of he package. Sifting it will create a smooth and consistent batter.

Cool waffles on a rack. Once the waffles are done cooling them on a rack is important so it remains crispy on the outside. If you miss this step the waffles will get soggy as it cools down and you will get some limp and soft waffles.

Glutinous rice flour. To get the mochi texture it’s imperative you use glutinous rice flour. Don’t get it mixed up with plain rice flour. The packaging will usually be green labelled versus red labelled.

Recipe FAQs

Is glutinous rice flour and sweet rice flour the same thing?

Yes, They are the same thing but are called differently depending on where the recipe originated from. In Japan and South Korea they call it sweet rice flour and  I southern China they call it glutinous rice flour. They both use the same type of rice to grind down into flour. 

Why are my waffles not crispy on the outside?

Letting the waffles cool on a rack right after they are taken out of the waffle maker is important to ensure they crisp up. If you don’t let them rest on a cooling rack they will be limp and soft on the outside.

How to serve

Once the waffles have cooled down you can serve them with sifted ice sugar on top with your favorite fruits. I like to use berries and figs. 

It will also pair well with a nice cup of coffee or tea.

How to store

Once they waffles have cooled completely you can move them to an airtight container and store it in the refrigerated for up to 3-4 days. 

Warm them up on the waffles maker or put them in the toaster on the lowest setting to crispy them up more.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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