'moffles' on Serious Eats

How to Make Moffles, Mochi + Waffles

The moffle is a Japanese snack that's exactly what the portmanteau word adds up to—mochi plus waffle. Cubes of mochi (glutinous rice that's been pounded into a paste) are plopped into a waffle iron (or custom moffle irons in Japan). Panini presses apparently work or—just entertain the idea for a second—a George Foreman grill? The cubes flatten and grow waffle grooves and have a warm chewiness that's somewhere between a bread and a goo. Moffles have one of those textures where you have to chew the for length of the alphabet. They aren't the most flavorful thing in the world—I mean, it's rice paste—but part of the fun is jazzing up the crunchy surface with toppings, whether sweet or... More

Mochi + Waffle = The Moffle

"It may look just like a waffle, but one bite is enough to tell the difference. While the outside is toasted and crispy, the inside contains a thin layer of glutinous mochi." —The Japan Times At right, a moffle maker. Place in it a thick slice of mochi, the ultra-gummy pounded rice cake popular in Japan, close the lid, and voilà: a new type of treat. Word is that moffles are selling like gangbusters in Japan. And Sanyei, the company that makes the moffle-makers, is selling out of them. But you don't need a dedicated moffle-maker—bloggers in Japan are trading tips on making them in ordinary waffle-makers. And how do you adorn it? It is also possible to make moffle... More

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