if you love mochi, you probably appreciate the extremely satisfying ‘qq’ texture. this 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-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, which is 100% gluten-free, contrary to what the name suggests. recommended pairings include coconut ice cream and grilled peaches!

Makes 2 circular waffles, 3 rectangular waffles

Ingredients

2 cups full-fat coconut cream - skimmed from 2 (400 mL/14 oz.) refrigerated cans of coconut milk (with no added guar gum)
1/4 cup brown sugar
2 tbsps. coconut oil or neutral oil like canola or avocado
3/4 cup white rice flour
3/4 cup glutinous rice flour
1/2 cup tapioca starch
1 tbsp. baking powder
1/2 tsp. kosher salt

Instructions

Refrigerate cans of coconut milk for at least 30 minutes. Skim the top portion of cream (1 cup from each) 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. The batter will be thick.

Brush oil on the top and bottom grids of your waffle iron and use a 1/3 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.