My new waffle recipe (in addition to the normal waffles I make… Which I’ll post sometime) is blueberry mochi waffles.

I follow the recipe here for mochi cake, except I put it in a waffle maker instead of an oven. With my waffle maker, I do it on heat setting 3 or 4 (depending on whether or not you want them dryer and crunchier or softer and moister) until the waffle maker comes back up to temperature.

Mochi Cake Batter
1 pound mochiko (1 box)
1 cup butter (2 sticks), melted
2 cups sugar
1 can evaporated milk (12 oz can)
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz frozen blueberries (or 1 can blueberry pie filling)

In a large bowl, combine (by hand) the sugar and melted butter. Add evaporated milk and mix well. Add eggs and mix. Finally, stir in baking powder, mochiko and vanilla.

The blog entry I referenced suggests layering in the blueberries to avoid getting streaky purple batter… For waffles I think it’s a lost cause and end up with beautiful dark golden brown waffles, despite the streaky purpley batter. Also, they’re soft when they first come out of the waffle maker but harden in the next minute or so. Personally, I prefer them softer.