“I’ve waffled before. I’ll waffle again.” ~ Howard Dean

We’ve all waffled. Who doesn’t like a pancake with a trap for syrup? But I ask you, have you MOFFLED?

It’s national waffle week. I want to take the spotlight off the traditional batter based wheat waffles (though, if you’re a fan, you can check out a past blog post on waffles), and introduce you to moffles!

Moffles are waffles made of of mochi, which is a super dense japanese glutinous rice cake. When you heat the cake up, it puffs up with a slightly chewy consistency on the inside and a crisp outside (it’s nice – reminds me of fresh cookies). Mochi can be purchased in a number of varieties – traditional white rice, whole grain, brown rice, sesame-garlic, cinnamon-raisin, etc. It’s the later that I like to make moffles out of. They are super quick, relatively healthy (depending on what you put on them, of course!) and delicious. Mochi can be purchased in many grocery stores, asian food stores, and some health food stores.

Making a mochi waffle is pretty easy. Mochi comes in a block – think of something the size of a small paperback, and at least that dense. Chop it up into one thin sheet, or into a number of small blocks.

Put a little butter or oil on your pre-heated waffle maker, throw on the mochi, and press down. If you are using blocks of mochi, you’ll have to keep the pressure on for the first 90 seconds or so, while the mochi melts into the waffle maker grooves.

Wait a few minutes for the waffle maker to work its magic, and VOILA moffle!

Because I use the cinnamon raisin mochi, I just top with a little butter and sugar, and scarf them down (moffles are best hot – they don’t age well!).

If you are using plain mochi, you could consider adding meat, veggies, chocolate to the mochi as you put it in the waffle maker. The mochi just puffs up around the filling, and you have instant snack. Have a look at this video, for some examples:

Enjoy! If you try moffles, let me know what you added to them/how you topped them!