Mochi Waffles Recipe By Tasty

MOCHI WAFFLES RECIPE BY TASTY

Steps:

• Combine sweet rice flour, sugar, and water in a mixing bowl.
• Cover and microwave for 3 ½ minutes. Stir to make sure everything is well combined. Cover and microwave for another 30 seconds. Stir until the mochi batter gets really stick.
• If your waffle iron has settings, aim for medium heat. Spoon mochi batter into your waffle iron. Don't add too much, the mochi batter melts and expands quite a bit. Leave the mochi batter in the waffle iron for about 4-5 minutes.
• Remove the mochi waffle and let it cool, it will crisp up as it cools.
• Add ice cream, whipped cream, chocolate syrup, raspberries or whatever else you like.
• Enjoy!

THE ULTIMATE WAFFLE RECIPE BY TASTY

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
• Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
• Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
• Serve the waffles hot, with butter and maple syrup alongside.
• Enjoy!

GIANT MOCHI ICE CREAM RECIPE BY TASTY

Steps:

• Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
• Mix well with using a wooden spatula.
• Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
• Mix the mochi mixture and place on top of the starch.
• Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
• Lay mochi over the plastic-lined bowl.
• Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
• Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
• Freeze at least 6 hours or overnight.
• Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
• Garnish with extra matcha on top, if you please.
• Enjoy!

WAFFLES RECIPE BY TASTY

Steps:

• Mix the dry ingredients till just combined.
• Add the wet ingredients and mix till small chunks are visible
• Put ¾ -1 cup of batter in a waffle iron. Cook for 3-4 minutes.
• Top as desired and serve.

CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY

Steps:

• In a medium bowl, combine shiratamako, sugar, and water. Mix.
• Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
• Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
• Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
• Set aside until it gets to room temperature.
• In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
• Add the diced chestnuts and fold them into the cream.
• Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
• Place a spoonful of cream on the cookie.
• Place one sheet of mochi over the cream and fold under the cookie.
• Garnish with more cocoa powder.
• Enjoy!