Thursday 30 May 2019

Butter Coconut Milk Mochi Waffle

My first attempt was a total failure - although the waffle was crispy, it tasted dry like biscuits πŸ˜” In my second attempt, I combined part of the glutinous rice flour with milk and coconut milk into a coconut milk roux or mochi. The roux was then added to the waffle batter, and the result was surprisingly good - crispy crust and chewy crumb.  As glutinous rice flour is not easy to be digested, so I only added a small portion of it. 😊

Although the crispiness of the waffle was not permanent, the softened version of the waffle was equally delicious πŸ˜‹

Slightly chewy waffle

Moist and slightly chewy mochi waffle

Serving: about 6 small waffles
Equipment: waffle iron/maker


Coconut Milk Roux
20g glutinous rice flour
50g milk
50g coconut milk

Waffle Batter
1 egg

30g caster sugar
pinch of salt
5g golden syrup/honey

60g coconut milk

60g top flour
15g glutinuous rice flour
5g tapioca starch
1/2 tsp baking powder

30g unsalted butter, melted


1. Mix all 3 ingredients under the Coconut Milk Roux section, namely the glutinous rice flour, milk and coconut milk, in a heat resistant cup.

Heat over medium-low temperature, and stir regularly. When the mixture starts to thicken, lower the temperature and stir more regularly to prevent the base from browning. The coconut milk roux should be ready when the temperature reaches about 65~70℃, or thick like a paste.
You can also cook the coconut roux over a water-bath.

Remove coconut milk roux from the heat source.

Cool down and cover with a cling wrap. Set aside.

2. In a separate mixing bowl, mix egg, sugar, salt and golden syrup together till most of the sugar has dissolved.

3. Blend in the coconut milk,
followed by the sifted flour mixture of top flour, glutinous rice flour, tapioca starch and baking powder.

Next, blend in the coconut milk roux from Step 1.

Finally, mix in the melted butter,

into a smooth and glossy batter.

Cover with a lid, and let the batter rest for about 30 minutes.

4. Heat a waffle iron/maker, and brush some oil over the surface of the waffle mould.

Wait for the indicator light to turn to green.

Pour the waffle batter onto the hot waffle iron/maker, and close the waffle maker.

Wait for the indicator light to turn green again. The waffle is ready when the crust becomes golden or brown.

5. Let the waffles cool down a while before enjoying πŸ˜‹


  1. Hello, thank you for the recipe. I made it, I followed the recipe.
    The waffle was too soft, the outer part got chruncy when it was hot.
    But within 5 minute temperature dropped, it become very shoft.
    But my dughter like it as it soft like pancake.

    1. Happy to receive your nice feedback :) Usually moist pancakes tend to softened easily after cooling down.


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