Belgian waffles with a hint of matcha and coconut in every bite. Dusted with powdered sugar and topped with fresh fruits, these matcha mochi waffles are crispy on the outside and chewy in the center, perfect for Sunday brunch.
I’m obsessed with thick Belgian waffles. Even more so, when they’re mochi waffles.
If you’re a fan of mochi, then this is definitely the perfect breakfast for you. These matcha mochi waffles have the earthy flavor of matcha that we all know and love with a hint of coconut milk. The outside is crispy with a slight crunch just like Belgian waffles. But the center is soft and chewy just like the mochi cakes that we’re all so obsessed with.
I mean, seriously. Is there a better combo than mochi cakes in waffle form? Now dessert can be served as breakfast too.
These matcha mochi waffles were sooo good. I definitely couldn’t stop with just one waffle. It’s especially delicious when topped with fresh fruits and a dust of powdered sugar. You can serve this as breakfast or as a snack. You can make a batch of these and reheat them in the oven later too.
Hope you’ll like this as much as I do.
In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
In another mixing bowl, sift together the mochiko flour, matcha powder, and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy.
Preheat the waffle maker. Pour about a 1/2 cup of the batter into the waffle maker so that it’s even. Cook the waffles for about 3 1/2 minutes, more for extra crispiness. Repeat with the rest of the batter.
Serve these matcha mochi waffles warm dusted with powdered sugar and fresh fruits.
Enjoy!
- 1 stick unsalted butter, melted
- 2 teaspoons vanilla extract
- 1½ cups granulated sugar
- 4 large eggs, beatened
- 16 oz mochiko flour
- 2 tablespoons matcha powder
- 2 teaspoons baking powder
- 1 12-oz evaporated milk
- 1 16-oz coconut milk
- powdered sugar
- Fresh fruits
- In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
- In another mixing bowl, sift together the mochiko flour, matcha powder, and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
- Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy.
- Preheat the waffle maker. Pour about a ½ cup of the batter into the waffle maker so that it’s even. Cook the waffles for about 3½ minutes, more for extra crispiness. Repeat with the rest of the batter.
- Serve these matcha mochi waffles warm dusted with powdered sugar and fresh fruits.
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