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  • Writer's pictureHeather

Sweet Red Bean Mochi Waffles

Hungry for more? Parts of this recipe was featured in a podcast episode!

microphone logo to click on to hear this episode of three kitchens podcast


 

Erin made red bean paste in our Halloween 2023 episode. I liked it so much I used some in these sweet mochi waffles. Click the link above to listen to how to make your own red bean paste. And you can stuff these waffles with other things too, so keep scrolling!


Prep Time: 10 min

Cook time: 20 min

Yield: ~ 12 small waffles






Ingredients

Wet ingredients:


Dry ingredients:

Filling:

You could also use different fillings - scroll down for ideas in the Zhuzh it Up! section.


Directions

  1. Whisk two eggs with coconut milk until combined.

  2. Mix all dry ingredients together in a mixing bowl and whisk to combine.

  3. Gradually fold in the dry ingredients mixture into the egg mixture, in 3-4 batches, stirring to combine each time. There will be lumps in the batter - mix just until no more dry flour is visible. Don't over mix the batter.

  4. Preheat your waffle iron. When it's ready, spray with cooking spray or brush with a bit of oil.

  5. Spoon some of the batter on the waffle iron. Then put in few dollops of the red bean paste in the centre. Spoon over another scoop of batter to cover the filling (don't worry if it's not completely covered - it'll be fine!). Cover and bake until they are golden brown. Transfer waffles to a wire rack and repeat with the rest of the batter.

  6. Serve them as is or with maple syrup or honey.

You can make ahead and freeze these. Let them cool down completely. Transfer to a baking sheet lined with parchment paper and freeze for about 1 hour and then transfer to a freezer bag. Simply reheat by loosely wrapping them in a foil and place on a baking sheet and bake in the oven, or toaster oven until heated through.


Zhuzh it up!

  • I made mine with red bean paste and Nutella - both are fantastic! But I think you could also use lemon curd, jam or nut butter as well.




This amazing recipe was found on Whattocooktoday.com .
















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