Crispy Mochi Coconut Waffles with Toasted Black Sesame
Mochi Coconut Waffles
Golden, chewy mochi waffles with tropical coconut flavor and crunchy toasted black sesame seeds.
Nutrition (per serving)
There is something absolutely magical about the texture of a mochi waffle. Known as 'moffles' in Japan, these treats take the chewy, bouncy crumb of glutinous rice flour and pair it with a crisp, golden exterior that only a hot waffle iron can achieve. This version leans into tropical vibes with rich coconut milk and a hint of vanilla, making them naturally gluten-free and incredibly satisfying.
What takes these waffles to the next level is the addition of toasted black sesame seeds. They provide a nutty depth and a beautiful visual contrast against the pale batter. Whether you top them with a drizzle of maple syrup, fresh mango, or a dollop of whipped coconut cream, these waffles are guaranteed to become a new favorite in your weekend breakfast rotation.
Ingredients
- Glutinous rice flour (Mochiko):1 1/2 cups
- Granulated sugar:1/4 cup
- Baking powder:1 tsp
- Salt:1/4 tsp
- Full-fat canned coconut milk:1 cup
- Large egg:1 piece
- Melted coconut oil:1 tbsp
- Vanilla extract:1 tsp
- Toasted black sesame seeds:2 tbsp
Instructions
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Preheat your waffle iron to a medium-high setting and lightly grease it with coconut oil or non-stick spray.
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In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the toasted black sesame seeds.
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Spoon about 1/3 to 1/2 cup of batter onto the center of the preheated waffle iron.
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Close the lid and cook for 4-6 minutes. Mochi waffles often need a bit longer than traditional waffles to reach peak crispness on the outside while staying chewy inside.
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Carefully remove the waffle once it is golden brown and serve immediately while hot.
Tips & Notes
- Ensure you use 'glutinous rice flour' (Mochiko). Regular rice flour will not provide the signature chewy texture.
- Don't stack the waffles immediately after cooking, as the steam will make the crust soft. Place them on a wire rack for a moment if not serving right away.
- Try serving these with fresh sliced mango or a drizzle of condensed milk for a true Southeast Asian flavor profile.
