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A tablescape of plates and cutting board loaded with Liege Mochi Waffles, white and dark chocolate dipping sauces, and espresso.

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