Vegan Mochi Waffles

Use Japanese glutinous rice flour "mochiko" to prepare these delicious mochi waffles. They're crispy outside, soft and chewy inside — divine with a scoop of matcha ice cream!

Vegan Mochi Waffles Recipe


Nutrition per serving
Net Carbs56.8 g20.6%
of which Sugars6.2 g6.9%
Fibers1.8 g6.5%
Fats11.6 g17.8%
of which Saturates1.9 g9.5%
of which Omega 30.9 g83.1%
Proteins4.4 g9.5%
Calcium176 mg17.6%
Vitamin A41 mcg5.8%
Vitamin C0 mg0.1%
Iron4.2 mg28.2%
Potassium87 mg2.5%
Sodium248 mg10.8%
Cholesterol0 mg0%
Kcal349 17.4%
Macro split
  • net carbs 76%
  • sugars 8%
  • fats 16%
  • saturates 3%
  • proteins 6%
  • fibers 2%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
349 per serving

For today's recipe, we want to show you how to make delicious gluten-free and vegan "mochi" waffles using Japanese glutinous rice flour, aka mochiko.

Mochigomeko (もち米粉), or mochiko for short, is a type of flour made from Japanese ground cooked glutinous rice, called mochigome (もち米).

Mochiko flour is traditionally used to make mochi, small Japanese rice cakes, but today we'll use it to make a tasty waffle batter mix instead.

Waffles made with mochiko flour have a completely different feel and texture than classic waffles.

Regular waffles are fluffy and spongy, while these Japanese mochi waffles are lightly crispy outside but incredibly soft and gluey inside.

That's because glutinous rice flour turns very sticky and gummy when cooked. Nonetheless, it's surprisingly delicious and moreish!

You can find mochiko flour at your local Asian food store or online. Make sure you buy glutinous rice flour and not regular rice flour. The two can be easily confused as they look the same but yield completely different results.

So, get your waffle machine warm and have fun preparing these easy mochi waffles. Once ready, we recommend topping them with our matcha sorbet for a delicious Japanese finish.

And if you liked these waffles with mochiko, check out our other Japanese mochi recipes, like our ube mochi, chilli chocolate mochi, or peanut butter mochi balls.


Measuring System
Glutinous Rice Flour (Mochiko)250 g
Baking Powder2 tsp
Coconut Milk Drink260 mL
Maple Syrup40 mL
Vegetable Oil40 mL

Step 1

Mix glutinous rice flour (mochiko) with baking powder and a pinch of salt in a bowl.

Then, tip in the milk, maple syrup, vegetable oil, and whisk well until incorporated.

You should have a smooth and pourable waffle batter.

vegan mochi waffle batter mix in a bowl

Step 2

Heat your waffle machine to the max and thoroughly grease the griddles with vegetable oil.

Now, pour enough mochiko batter to fill all the griddle grooves and level it with a spatula.

mochi waffle batter in waffle machine

Step 3

Close the machine lid and cook the mochi waffle until lightly golden.

We have a 20cm (8 inches) machine, and we cooked our waffles for about 6-7 minutes.

But you can cook them for more or less, depending on your machine.

cooked mochi waffle in a waffle machine

Step 4

Once cooked, carefully remove the waffles with a spatula and place them on a rack.

You can optionally keep them warm in the oven at 160°C (320°F).

Repeat steps 2 and 3 until you have used all the mochiko batter, and finally, serve your vegan mochi waffles with your favourite toppings.

We topped ours with a scoop of our sugar-free matcha avocado sorbet, fresh berries, and a drizzle of melted dark chocolate.

mochi waffles topped with matcha ice cream and berries


You can freeze any leftovers in a freezer-safe bag or container, separating each mochi waffle with some baking paper if you are stacking them. The waffles will keep up to 3 months. To serve, reheat the frozen waffles in the toaster, waffle machine or oven.