I am not a waffle girl by any means. In fact, I do not think I like any breakfast dish that originates in batter form. However, I am quickly falling in love with Moffles. Moffles are mochi waffles, or mochi that is cooked in a waffle press. And for those of you who have not heard yet (and I am hoping not many of you have, or else this blog entry will seem super outdated!), moffles are the new popular dish in Japan. After reading an article on moffles sent to me by my dear friend Adam, I was intrigued and had to try making them on my own.
Mochi is a brown rice paste that is quite common in Japan. I learned about mochi last year through Emma, who likes to cook it up in a pan. I quickly fell in love with the way it puffs up and gets crispy when baked. However, cooking mochi in a waffle maker takes it to the next level. I "borrowed" my mom's panini maker (complete with waffle and crispelle slide in plates) and brought it to my apartment. All I did was cut two squares of mochi paste (try brands such as Grainaissance) with a sharp knife, and placed them in the waffle press. Of course I pushed a little to hard and broke the whole machine, so if you want to learn from my mistake, don't be so eager to fasten the clasp of the press. Just let it rest closed until the mochi starts to melt a bit. Once it has softened, you can press the lid down and snap it shut. The result is a crispy waffle on the outside, with a gooey chewy texture to the bite. I made a quick sauce of soft tofu (1/2 cup), agave nectar (1 tbsp), and matcha green tea powder (1/2 tsp) to serve it with. You can top mochi with both sweet and savory condiments, so I encourage you to try your own and let us know what happens. Also, mochi is a bit sticky, so don't pile the moffles on top of one another, or else they are impossible to peel apart. This is not the last you will see of Kitchen Caravan moffles, because we will be experimenting for awhile ahead! In any case, we hope you try these fun treats and join us in the moffle craze!