Nian Gao Waffles (Hojicha Mochi Waffles)
Nian Gao Waffles (Hojicha Mochi Waffles)
Ingredients
For the Hojicha Whipped Cream
- 1 cup heavy cream
- 2 1/2 tablespoons powdered sugar
- 2 teaspoons hojicha powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt, or 1/8 teaspoon sea salt
For the Mochi Waffles
- 1 1/2 cups glutinous rice flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/2 cup water
- 2 tablespoons neutral oil
- as needed oil, for greasing waffle iron
For Garnish (Optional)
- as needed hojicha powder, for dusting
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 2 min
- 3
Add Wet Waffle Ingredients: Pour the milk and water into the dry waffle mixture. Whisk until the batter is smooth and lump-free.
⏱️ 3 min
- 4
Incorporate Oil: Add the 2 tablespoons of neutral oil to the waffle batter and whisk again until it is fully incorporated.
⏱️ 1 min
- 5
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.
⏱️ 15 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 4 min
- 9
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Nian Gao Waffles (Hojicha Mochi Waffles)
For the Hojicha Whipped Cream
- 1 cup heavy cream
- 2 1/2 tablespoons powdered sugar
- 2 teaspoons hojicha powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt, or 1/8 teaspoon sea salt
For the Mochi Waffles
- 1 1/2 cups glutinous rice flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/2 cup water
- 2 tablespoons neutral oil
- as needed oil, for greasing waffle iron
For Garnish (Optional)
- as needed hojicha powder, for dusting
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 2 min - 3
Add Wet Waffle Ingredients: Pour the milk and water into the dry waffle mixture. Whisk until the batter is smooth and lump-free.
⏱️ 3 min - 4
Incorporate Oil: Add the 2 tablespoons of neutral oil to the waffle batter and whisk again until it is fully incorporated.
⏱️ 1 min - 5
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.
⏱️ 15 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 4 min - 9
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.
⏱️ 10 min