Are you a fan of crispy waffles? Then you’ll love these sweet rice flour waffles made with vegetable oil and water. The batter results in a crispy exterior and a fluffy interior that sets them apart from regular flour waffles. Additionally, the slight gooeyness in the middle gives them a subtle taiyaki-like texture that you won’t want to miss. Once you try these waffles, sweet rice flour might become a staple in your pantry.
yields
2 waffles
total time
25 mins
equipment
waffle maker
ingredients
wet ingredients:
- 1 egg
- ½ tsp vanilla extract
- 3 tbsp canola oil (or any vegetable oil)
- ¾ cup water
dry ingredients:
- 1 cup sweet rice flour (Mochiko)
- ¼ cup cornstarch (or 3 Tbsp for softer waffles)
- 2 tsp baking powder
- 2 Tbsp sugar
- ½ tsp salt
directions
batter
Wet Ingredients: In a bowl, beat the egg until smooth and slightly frothy. Add the rest of the wet ingredients to the bowl and whisk until thoroughly blended.
Dry Ingredients: Sift the dry ingredients through a fine mesh strainer (this step is optional but recommended) and mix to distribute evenly.
Pour the wet mixture into the dry mixture and whisk until blended and there are no lumps. Cover and let rest for 10-15 minutes.
waffle maker
Preheat the waffle maker according to the manufacturer’s instructions. No need to grease if using a nonstick iron; also, there is enough oil in the batter to keep it from sticking.
Pour the batter into the iron and cook until almost no more steam comes out about 5 minutes. You may adjust the cooking time to your desired level of crispness.
Remove from the waffle maker and transfer to a cooling rack to keep it crispy. Repeat the process with the remaining batter.
If you have questions or feedback, please leave your comment on the video on Youtube.
Breakfast For One 