Liege Inspired Mochi Waffles

Anyone who knows me knows that I have a soft spot in my belly for Liege Waffles. 

Liege Waffles

Those delectable yeasted waffles from Belgium, with the crunchy exterior thanks to the addition of pearl sugar to the dough. Crispy, crunchy, almost candied-coated outside, with a pillowy soft interior that’s perfect for breakfast, brunch, or dessert!

The more common Brussels style Belgian waffles are made with a yeast-leavened batter, and are very crisp and light. In contrast, Liege style Belgian waffles are made with a yeast-leavened doubled-proofed dough (rather like a sweet brioche dough), instead of a batter. Liege waffles are richer, puffier, and chewier than Brussels style.

But re-creating them using gluten free flours has been a mission for me.  I can create fabulous waffles, but up until now I hadn’t achieved the texture of the dough that a classic Liege Waffle has. Yeast and gluten free flours have a challenge creating the structure needed for these waffles.

But my mission ends here, with these waffles.  Using a mochi waffle recipe developed by Sonia Wong over at Salt n Pepper Here, a friend and fellow food blogger, I can have the texture I was craving, and no gluten.

Mochi Waffles

Mochi flour is actually glutinous sweet rice flour.  It creates an almost spongy texture when blended with liquid, which mimics the texture of the dough for a yeasted Liege Waffle.  This same delectable squidgy texture can be found in my Mochi Brownies. The use of Mochi glutinous sweet rice flour is common in Japanese and Hawaiian cuisines. Do not confuse sweet rice flour with regular white or brown rice flour, it will not behave the same way at all.

Making these waffles with Mochi flour is soooo much easier than the traditional method.  Since we are not using any yeast, there is no proofing required.  The dough comes together easily, and can even be formed into little balls or scooped out with a measuring cup and formed in advance.   These will get placed into a waffle maker and baked till crispy on the outside and soft and chewy on the inside. 

These are pretty intense little waffles, you do not want to form large waffles: they are harder to manage, and would be quite filling if too big.  Making them smaller makes them easier to nibble or eat with a fork, whether dusted with icing sugar, brushed with melted butter and covered with cinnamon sugar, or dipped into chocolate sauce or even caramel! 

A Word About Waffle Makers

I am not being compensated for this, but I highly recommend the Cuisinart Belgian Waffle Maker, with removable plates.  Along with the traditional waffle plates which create thicker waffles than some waffle makers or irons, there are also plates that transform the Cuisinart Waffle Maker into a griddle for pancakes etc.  Because the plates are removable, they are easy to wash up in the sink.  This is advantageous since the the pearl sugar in the dough will caramelize as the mochi waffles bake, and there may be some residual sugars left on the waffle plate of the maker.  But any sugar hardened on comes off so easily in the sink.

If you don’t have this waffle maker, no worries, just be sure to brush or spray both sides of your waffle maker with a neutral oil before making each batch of waffles.  Clean up should still be quite easy.

How to Serve These Liege Inspired Waffles

The way I am showing to serve them here today is actually inspired by one of our favourite spots in Vancouver, Cafe Medina.  The line up to get into this little cafe/breakfast and brunch institution in downtown Vancouver, Canada starts early, but it is so worth it!  The menu is eclectic, with a nod to Levantine cuisines.  But one of the cafe’s most beloved brunch options is the Liege Waffles.  The display case filled with shelves of fresh liege waffles is right when you walk in, a good reminder to always leave room for a couple, even if you are ordering Shakshuka for breakfast.  You need to include a few of these little beauties, with coffee, to finish off a perfect meal. 

Cafe Medina serves them by the piece, so you can order sparingly or decadently as you see fit.  They come with a variety of dipping sauces to choose from, including a milk chocolate lavender, white chocolate with rosewater and pistachio, salted caramel, even a berry compote.  So I thought, for the full experience, I would share this recipe and include my take on some of those dipping sauces.

Chocolate Ganache Options

For both the white chocolate and the dark chocolate ganache, you will start with the same amount of simple ingredients.  We are making a classic ganache, which of course starts off thinner and thickens as it cools. 

The classic ratio for chocolate ganache is 8oz (225g) of chopped chocolate to 1 cup heavy whipping cream.  Bring the cream to a simmer on the stove over medium heat.  Once you see it simmering, pour it evenly over the chopped chocolate in a bowl. Make sure all the chocolate is covered. Place a lid over the bowl to trap the steam.  Let it sit undisturbed for 5 minutes.  Then removed the lid, swirl everything around to get it blending and then use a whisk and starting in the middle of the mixture, work outward till smooth.  In no time it will be all velvety and ready to go.  This applies for both white and dark chocolate.  For today’s recipes I divided this into 4 oz of chocolate and 1/2 cup cream for each, so that you won’t have too much of one sauce left over.

For the white chocolate with rosewater and pistachio, you will add in a bit of rosewater, and chopped pistachios.  If you can find slivered green pistachios, they are the easiest to work with, and chop down to a lovely texture.  For something a little extra, sprinkle the finished sauce with edible dried flower petals, and extra pistachios.  So romantic and darling!  Perfect for anniversary breakfast in bed, a bridal shower etc.

For the dark chocolate and lavender sauce, you will add edible lavender buds to the cream as it is steeping. Let it simmer and then take it off the heat, letting the cream simmer for 30 minutes.  When ready to use for the ganache bring it back up to a gentle simmer on the stove, and then pour it through a mesh strainer over the chocolate.

The longer ganache sits, the thicker and stiffer it becomes.  It stays great at room temperature in a sealed container for a couple of days.  Add a spoonful into your morning coffee!

For more sauce options, check out my Salted Bourbon Caramel Sauce, and my Rose Harissa Strawberry Sauce.

Final Thoughts

Make the chocolate sauces in advance, store in sealed containers and re-heat over low heat before using as dips the next day.  You only need to warm them over heat until they soften enough to become dips again.

These waffles are best the day they are made.  However, I have stored uneaten waffles in a freezer bag, and reheated some in a 300F toaster oven the next day and they were perfect!  Don’t use a microwave, you won’t get the crispness back.  

If you don’t have any sauce leftover, or don’t want to make any of the sauces, feel free to finish the waffles with a dusting of icing sugar.  You can also brush them with melted butter and sprinkle them with cinnamon sugar.  They are sooo good this way.

This recipe makes 10 small waffles, about 3 inches in diameter (I use a 1/4 cup measuring cup to scoop up the dough) This is perfect for up to four people, but feel free to double the recipe if this is all that you are serving.  These make a beautiful dessert option, and everyone will love having the different sauces to choose from.

Pearl Sugar comes in two forms.  The smaller pearls are the kind that you often see sprinkled on danishes or cinnamon buns in Northern European bakeries.  The larger, rougher cut or ‘hail’ pearl sugar is what is used in Liege Waffles.  This larger pearl sugar is designed to withstand the heat of direct contact in a waffle iron. If you just cannot find it, you can use sugar cubes: just place them in a plastic sandwich bag and smash them up till they are the size of small pebbles.  In the photos I show the Liege pearl sugar, for a reference.

If you make these Liege Inspired Mochi Waffles, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Once you’ve made these you’ll make them often, I promise.  And for another great Mochi flour treat, check out my Brown Butter Espresso Mochi Brownies.

Love Jen

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Liege Inspired Mochi Waffles

Crispy, sugary exterior, tender chewy interior, these special little waffles will make your tastebuds smile. These mochi waffles use sweet rice flour to create a wonderful texture and flavour. Serve with dipping sauces for an elegant brunch or dessert.

Course Breakfast, brunch, Dessert

Cuisine Belgian

Keyword dark chocolate sauce, Liege Waffle, mochi sweet rice flour, mochi waffle, white chocolate sauce

Prep Time 40 minutes

Cook Time 20 minutes

Servings 4

Ingredients

Liege Mochi Waffles

• 1 3/4 cup (295g) glutinous (aka sweet) rice flour (but not plain rice flour – I use the Mochiko brand)
• 1/4 cup (50g) granulated raw cane sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup (250 ml)milk or unsweetened almond milk (or other unsweetened plant-based milk if you prefer)
• 2 tbsp butter, melted
• 1 tbsp pure vanilla extract
• 1 large egg
• 1/3 cup (53g) Belgian Pearl Sugar, see Notes

White Chocolate Sauce with Rosewater and Pistachios, make in advance

• 1/2 cup (225 ml) heavy whipping cream
• 4 oz (113g) quality white chocolate, finely chopped
• 1/2 tsp rosewater, see Notes
• 1 tbsp finely chopped pistachios

Dark Chocolate and Lavender Sauce, make in advance

• 1/2 cup (225 ml)heavy whipping cream
• 1 1/2 tsp edible lavender buds
• 4 oz (113g) quality dark chocolate (70 %), finely chopped

Instructions

Mochi Waffles

1. Preheat waffle iron to medium-high or high setting (on my Cuisinart 4-Slice Square Belgian Waffle Iron, I set mine just under the max 6 setting).
2. Whisk the dry ingredients (glutinous rice flour, sugar, baking powder, salt) in a large bowl. Whisk the wet ingredients (egg, milk, melted butter, vanilla) in a separate smaller bowl.
3. Pour wet ingredients into the dry ingredients and mix well with a spatula until well combined and there are no more streaks of flour (make sure to get to the bottom of the bowl). Add in the pearl sugar and combine well.
4. Scoop 1/4 cup of batter for each waffle. I suggest you cook one waffle first to determine optimal browning setting on your specific waffle maker. Take a very quick peak for doneness whenever the steam has subsided and you can smell the aroma of the waffle. A perfectly cooked Liege waffle will be pale on the sides, but with some caramelized sugar browning on the top and bottom edges. It should be crisp on the outside but gives when squeezed gently between your fingers.
5. Make up all the waffles and serve with the sauces below.
6. While they are best the day of, they can be re-heated. Store in a sealed container or freezer bag overnight. To re-heat, use a toaster oven set at 300F and toast for about 6-8 minutes, or until warmed through and crispy on the outside again.
7. See blog post for more details and suggestions.

White Chocolate Sauce with Rosewater and Pistachios

1. Warm the cream in a heavy bottomed pot over medium heat. Place the chopped chocolate in a medium bowl. Once the cream is simmering, pour it over the chocolate, swirling to cover all the chocolate. Cover the bowl with a lid and let it rest for 5-7 minutes.
2. Remove the lid and use a whisk to slowly and evenly combine the melted chocolate into the cream. It will turn into velvety goodness. Add the rosewater and stir through thoroughly. Spoon in the pistachios and stir to combine. Use right away. If you don't use it immediately, store in a sealed container. It will need to re-warmed over low heat till softened enough to become easy to dip in. Serve in a small bowl on the side of the waffles.

Dark Chocolate Lavender Sauce

1. Pour the cream into a heavy bottomed pot and set over medium heat. Add the lavender buds. Bring the cream to a simmer. Once it is beginning to steam, remove from the heat, cover and let it steep for 30 minutes.
2. While it is steeping, place the chopped dark chocolate in a medium bowl.
3. Return the cream to the heat, warm through again, and then use a mesh strainer to pour the cream over the chocolate and catch any lavender buds.
4. Swirl the bowl around to ensure that the chocolate is evenly covered by the cream. Place a lid over the bowl, and let it set for 5 minutes.
5. Use a whisk to blend the melted chocolate into the cream, working from the middle out to the edges of the bowl. Soon it will be velvety smooth. Serve right away, or store in a sealed container overnight. Re-heat over low heat and serve om a small bowl with the waffles.
6. See blog post for more details and suggestions.

Recipe Notes

Belgian Pearl Sugar is different from Swedish Pearl Sugar. It is larger, rougher, often called 'Hail' Pearl Sugar. It is designed to withstand the direct heat from the waffle iron. See blog post for alternate sugar to use.
When using rose water, proceed with caution: Some brands are so concentrated that even one or two drops will do. A great way to test its power is to dilute ½ teaspoon into 1 cup of cold water and take a small sip. If the water is very subtly perfumed, go ahead and be a little liberal in its use. If the flavour and aroma are assertive, bordering on aggressive, be gentle with those drops. You’ll be rewarded with desserts that strike the perfect balance between the exotic and the familiar.
Other sauces to serve with these waffles are my Salted Bourbon Caramel Sauce and my Rose Harissa Strawberry Sauce

These Mochi Waffles are a variation of Sonia's Mochi Waffles found here at Salt n Pepper Here