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Prepare the Hojicha Whipped Cream: In a medium bowl, combine the heavy cream, powdered sugar, hojicha powder, vanilla extract, and kosher salt. Whisk the mixture until medium-stiff peaks form. Cover and refrigerate until ready to use.

Combine Dry Waffle Ingredients: In a large, heatproof bowl, add the glutinous rice flour, granulated sugar, and kosher salt. Whisk these dry ingredients together thoroughly to ensure they are well combined.

Add Wet Waffle Ingredients: Pour the milk and water into the dry waffle mixture. Whisk until the batter is smooth and lump-free.

Incorporate Oil: Add the 2 tablespoons of neutral oil to the waffle batter and whisk again until it is fully incorporated.

Cook the Waffle Dough (Bain-Marie Method): Place the bowl containing the waffle batter over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, creating a double boiler (bain-marie) setup. Stir the mixture frequently with a spatula or whisk. Continue stirring for approximately 10-15 minutes, or until the mixture thickens significantly and forms a sticky, translucent dough.

Cool the Dough: Carefully remove the thickened dough from the heat and allow it to cool slightly, about 10 minutes, so it's easier to handle.

Prepare Waffle Iron: While the dough cools, preheat your waffle iron according to the manufacturer's instructions. Once hot, grease the waffle iron thoroughly with additional oil.

Cook Waffles: Take a small amount of the cooled dough (about a golf-ball sized portion) and place it into the preheated and greased waffle iron. Close the waffle iron and cook for 3-4 minutes, or until the waffle is golden brown and crispy on the outside.

Repeat and Serve: Carefully remove the cooked waffle from the iron using tongs or a fork. Repeat the process with the remaining dough. Once all waffles are cooked, stack them on a plate, top generously with the prepared hojicha whipped cream, and dust with a sprinkle of hojicha powder before serving.


Prepare the Hojicha Whipped Cream: In a medium bowl, combine the heavy cream, powdered sugar, hojicha powder, vanilla extract, and kosher salt. Whisk the mixture until medium-stiff peaks form. Cover and refrigerate until ready to use.

Combine Dry Waffle Ingredients: In a large, heatproof bowl, add the glutinous rice flour, granulated sugar, and kosher salt. Whisk these dry ingredients together thoroughly to ensure they are well combined.

Add Wet Waffle Ingredients: Pour the milk and water into the dry waffle mixture. Whisk until the batter is smooth and lump-free.

Incorporate Oil: Add the 2 tablespoons of neutral oil to the waffle batter and whisk again until it is fully incorporated.

Cook the Waffle Dough (Bain-Marie Method): Place the bowl containing the waffle batter over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, creating a double boiler (bain-marie) setup. Stir the mixture frequently with a spatula or whisk. Continue stirring for approximately 10-15 minutes, or until the mixture thickens significantly and forms a sticky, translucent dough.

Cool the Dough: Carefully remove the thickened dough from the heat and allow it to cool slightly, about 10 minutes, so it's easier to handle.

Prepare Waffle Iron: While the dough cools, preheat your waffle iron according to the manufacturer's instructions. Once hot, grease the waffle iron thoroughly with additional oil.

Cook Waffles: Take a small amount of the cooled dough (about a golf-ball sized portion) and place it into the preheated and greased waffle iron. Close the waffle iron and cook for 3-4 minutes, or until the waffle is golden brown and crispy on the outside.

Repeat and Serve: Carefully remove the cooked waffle from the iron using tongs or a fork. Repeat the process with the remaining dough. Once all waffles are cooked, stack them on a plate, top generously with the prepared hojicha whipped cream, and dust with a sprinkle of hojicha powder before serving.
