Crisp on the outside, chewy in the center… that mochi waffle texture is the magic. This support guide walks you through the exact technique we used in our studio to recreate the Eggs ’n Things style waffles we loved on O‘ahu. We focus on batter feel, waffle-iron heat, and topping balance so you can get that signature bite at home. If you want a softer, fluffier griddle version, hop to our Pancakes pillar and use those tips first, then come back here when you are ready for crunch.
Key Takeaways
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Use glutinous rice flour labeled mochiko… not regular rice flour.
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Batter should flow in a ribbon and settle slowly… thicker than pancake batter, thinner than muffin batter.
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For crisp edges, preheat the waffle iron fully, then wait until steam drops before opening.
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This mochi waffle is naturally gluten free when made with mochiko only.
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Balance the chew with toppings that add creaminess and acidity… whipped cream, strawberries, a light Nutella drizzle.
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Our quick haupia syrup is only coconut milk and sugar… whip after reducing for a creamy look.
Close-up shots we recommend
Batter ribbon off the whisk… surface bubbles at peak heat… crust color at lift… interior stretch when you pull apart a waffle square… Nutella piping from a zip bag.
What you need
Dry
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1¼ cups mochiko flour, about 160 g
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3 tbsp sugar, about 38 g
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1½ tsp baking powder
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¼ tsp fine salt
Wet
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¾ cup milk, about 180 ml
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2 large eggs
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1 tsp vanilla extract
Toppings
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Whipped cream
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Sliced strawberries
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2 tbsp Nutella placed in a small zip bag and snipped for piping
Gear
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Well-heated waffle iron, Belgian style gives deep pockets, classic thin irons work too
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Nonstick spray or a light brush of neutral oil
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Whisk, bowl, rubber spatula
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Cooling rack for keeping waffles crisp
Note on the recipe
Our studio method follows Relle Lum’s mochi waffle approach for proportions, then layers Eggs ’n Things style toppings. See Sources for the original recipes we referenced.
Quick haupia syrup
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13.5 oz unsweetened coconut milk, about 400 ml
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1 cup granulated sugar, about 200 g
Make it
Warm coconut milk over medium heat until reduced by about half… add sugar… stir until dissolved… bring back to a brief boil… remove from heat… whip with a hand mixer to a creamy, white syrup. Cool until pourable.
Before you start
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Preheat the waffle iron until the ready light switches off and the plates feel hot. A fully heated iron makes the outside crisp.
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Mix dry first so baking powder is evenly dispersed.
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Do not overmix once wet hits dry. Small lumps are fine.
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Test waffle zero is normal. The second waffle is usually perfect.
Step by step… crisp outside, chewy inside
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Whisk dry in a bowl… mochiko, sugar, baking powder, salt.
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Whisk wet in a second bowl… milk, eggs, vanilla.
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Combine wet into dry… whisk until just combined… stop while you still see tiny lumps. Batter should ribbon off the whisk and slowly level.
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Grease iron lightly then pour to just cover the grid… do not overfill.
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Close and wait. Watch the steam. Open only when steam drops to a whisper.
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Lift and rest on a rack 60 to 90 seconds. Resting keeps the shell crisp.
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Top with whipped cream, strawberries, and a light Nutella drizzle. Add a spoon of haupia syrup if you want a coconut note.
Doneness cues
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Aroma shifts from raw batter to toasty… edges look set… color is even golden… steam is minimal.
Texture tuning
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Crispier shell… a touch less milk, a longer bake, and a rest on a rack.
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Softer chew… add 1 to 2 tbsp extra milk, shorten bake slightly.
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More lift… add ¼ tsp more baking powder, do not open early.
Troubleshooting
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Waffle sticks… let it cook longer until steam drops… re-grease plates very lightly… avoid opening early.
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Gummy center… batter too thick or undercooked… add 1 tbsp milk and extend bake.
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Thin and fragile… batter too loose… whisk in 1 to 2 tbsp mochiko.
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Grainy bite from home-ground flour… blend longer, then sift… or use boxed mochiko for the smoothest crumb.
Make your own mochiko from rice… studio test
You can grind glutinous rice in a high-power blender until it becomes a fine powder. Pulse and rest to avoid heat build-up… sift for consistency. This works in a pinch… boxed mochiko is still smoother for waffles.
Alt toppings we liked
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Coconut… haupia syrup with toasted coconut flakes
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Tropical… sliced banana with lilikoi or guava syrup
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Classic… butter and maple, simple and balanced
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Savory twist… fried chicken bites with a drizzle of honey
High altitude note
At higher elevations, batter can rise fast then collapse. Start with the base formula… if waffles bake too quickly on the outside while the center lags, reduce baking powder to 1¼ tsp and add 1 tbsp milk to slow the set time.
Storage and reheat
Cool fully on a rack, freeze in a single layer, then bag. Reheat from frozen in a toaster or 375 F oven for 6 to 8 minutes until crisp again.
Replicate-Worthy verdict
In our studio test, these mochi waffles were a success… the edges were crisp, the center had that mochi pull, and the toppings balanced the chew.
FAQ
Is mochiko the same as rice flour
No, mochiko is milled from glutinous short grain rice… regular rice flour does not give the chewy texture.
Can I make these dairy free
Use a rich non-dairy milk like canned coconut milk diluted to a drinkable consistency. Texture stays chewy, shell may brown faster.
Can I omit sugar in the batter
You can reduce to 1 tbsp, but some sugar helps browning and crispness.
Do I need oil in the batter
This style works without oil in the mix. Oil on the plates is still helpful. If your iron runs hot, 1 tbsp neutral oil in the batter can broaden the crisp window.
What iron works best
Deep pocket Belgian irons give dramatic cubes and a thicker mochi pull. Thin irons cook faster and crisp more evenly. Both work.
Sources
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Waffle ratio and method inspiration… Easy Gluten Free Homemade Mochi Waffles by Relle Lum, Keeping It Relle: https://keepingitrelle.com/easy-gluten-free-homemade-mochi-waffles/
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Pancake texture reference… Japanese Mochi Pancakes by Christie Lai, Christie at Home: https://christieathome.com/blog/japanese-mochi-pancakes/
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Haupia syrup method… Replicate the Magic studio notes in our video description.
