How to Make It
Wet Ingredients
In a bowl, beat the egg until smooth and slightly frothy. Add the remaining wet ingredients and whisk until fully combined. Using oil and water instead of butter and milk helps achieve a lighter, crispier texture.
Dry Ingredients
Sift the dry ingredients through a fine mesh strainer (optional), then whisk to evenly distribute.
Combine the Batter and Rest
Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free.
Cover and let rest for 10–15 minutes — this allows the batter to settle and the rice flour to fully absorb the liquid for a more consistent texture.
Cook the Waffles
Preheat the waffle maker according to the manufacturer’s instructions.
Pour in the batter — no need to grease if nonstick — and cook until steam mostly stops, about 5 minutes. Adjust the time slightly for your preferred crispness.
Transfer and Repeat
Transfer to a wire rack rather than a plate — stacking or placing on a flat surface traps steam underneath and softens the crust quickly.
Repeat with the remaining batter.
Crispy Sweet Rice Flour Waffles
Ingredients
- 1 egg
- ¾ cup water
- 3 tbsp vegetable oil
- ½ tsp vanilla extract
- 1 cup sweet rice flour Mochiko
- ¼ cup cornstarch or 3 Tbsp for softer waffles
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- Salted butter, maple syrup, and fresh fruit
Instructions
- Beat the egg until frothy, then whisk in the water, vegetable oil, and vanilla.
- In a separate bowl, sift and whisk together the sweet rice flour, cornstarch, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry and whisk until smooth and lump-free, then cover and let the batter rest for 10–15 minutes.
- Preheat the waffle maker, pour in the batter, and cook until steam mostly stops, about 5 minutes. Transfer to a wire rack to keep crisp and repeat with the remaining batter.
- Serve with salted butter, maple syrup, and fresh fruit.
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