Sweet or savory moffles

I bet the name of this recipe intrigues you. No, this is not an error or a misspelling. The word moffle is the contraction of mochi and waffle. Of course you know waffles, but mochi is perhaps unknown to some of you.

Mochi is a dough made from glutinous rice. It is originally from China and it is the base of many recipes in Japan. It is called dango when rolled into balls, or daifuku when it is filled with sesame or red kidney beans paste. It can also be enjoyed grilled and drizzled with sesame sauce, or added to soups or stews.

Mochi is enjoyed during celebrations and festivals, its preparation is a festive rite. Traditionally, glutinous rice is steamed, before being crushed in a mortar. Then mochi cakes are then by hand.

I became truly obsessed with mochi during a trip to Japan in 2011. As I have visited this gorgeous country between February and March, I had the chance to enjoy plum trees blossoming, which occurs at the end of winter, announcing the arrival of spring. On this occasion, festivities are organized in Japanese temples and shrines. I went to Kitano Tenmangu in Kyoto to attend a tea ceremony held by the maikos and geishas of the city: the Baika Sai.

On this occasion, I was served a thick and foamy matcha, prepared in front of the audience, and a daifuku mochi filled with red bean paste. The sweet taste of the mochi perfectly combines with the bitterness of matcha.


A few days later, while I was in Nagoya, I bought out of curiosity a nice little paper bag, with pretty strawberries drawn on it, without having a clue of what it could contain. I opened it once I was back to my hotel. I was initially disappointed to see it contained only a large white ball, with a soft texture and covered with a tasteless powder. I gave it a careful bit, and was delighted to discovered it was in fact a huge strawberry coated with mochi!

Let go back to our moffles. These mochi-based waffles are easyto prepare, as glutinous rice flour is used instead of steamed rice. Be careful when buying the flour: regular rice flour will not do the trick! You can find glutinous / sticky rice flour in Asian groceries.

As mochi has a neutral flavor, you can garnish your moffles with sweet or savoury ingredients. They are delicious for afternoon tea with white chocolate-based spreads and fresh fruit. You can also have them with a salad, tempeh or tofu and soya sauce for a quick and light dinner.

Moffle with pan fried tempeh, purple cabbage salad, wakame salad an white sesame sauce.

Yield: 4 waffles

  • 250 ml glutinous rice flour
  • 210 ml cold water


  1. In a ceramic bowl, combine water and glutinous rice flour until smooth.
  2. Cover the bowl with plastic wrap and microwave at 600 W for 50 seconds. Be careful to tighten the plastic wrap so that steam does not escape!
  3. Remove the film, mix well. Cover the bowl with plastic wrap again and  microwave at 600 W for 50 seconds.
  4. Repeat step 3 again.Your dough should be slightly translucent and elastic, with a texture similar to that of an earlobe.
  5. Bake dough for 5 minutes in a preheated waffle iron.
  6. Top with your choice of sweet or savoury toppings  and enjoy!

Moffles can not be kept in the refrigerator or frozen, otherwise their texture will become hard and chewy.

See you soon,



wikipedia ; vivrelejapon

5 Comments Add yours

  1. Joëlle says:

    Great post, it seems you went to Japan just about the same time my son met his wife there! I would love to make mochi but can’t find glutinous flour where I live. I do have glutinous rice though. Is there a link to a recipe you might suggest?

    Liked by 1 person

    1. Eleonora says:

      Thank you Joëlle! I sadly have no recipe link I could recommend to make mochi from scratch, sorry about that!

      Liked by 1 person

  2. Melissa says:

    Hi I don’t have a microwave
    Do you you have instructions for stove top?

    Liked by 1 person

    1. Eleonora says:

      Hi Melissa! Making mochi dough on the stove is longer and messier, but possible. After mixing all the ingredients, transfer them in a non-stick pan and bring to a boil, stirring constantly (be careful of not getting burnt!). Lower the heat to low-medium, cover and allow to cook for 5-10 minutes. Dough should be elastic, sticky and translucent.


      1. Melissa says:

        Thanks! I’ll give it a go!


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