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A plate of matcha waffles is served with halved strawberries and blueberries on a rustic wooden table. The waffles are arranged on decorative paper, with coffee and more waffles visible in the background.

Matcha Mochi Waffles

by Namiko Hirasawa Chen
Level up your weekend brunch with my snowflake-shaped Matcha Mochi Waffles. With lovely matcha and caramelized sugar, they're crispy on the outside and delightfully chewy and bouncy inside for a truly irresistible sensation.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6 snowflake-shaped waffles

Equipment

Ingredients

For Cooking

  • 1 Tbsp neutral oil (for greasing the waffle maker)
  • 1 Tbsp sugar (¼–½ tsp per waffle, to taste, for a caramelized effect)
US Customary - Metric

Instructions

  • Gather all the ingredients. Preheat the waffle maker while you prepare the waffle batter.
    A top-down view of baking ingredients on a wooden surface, including flour, sugar, an egg, milk in a measuring cup, butter, matcha powder, baking powder, salt, and yeast in small glass bowls.

To Make the Batter

  • Gently melt 2 Tbsp unsalted butter in a heat-proof bowl in the microwave and set aside. Do not overheat.
    Side-by-side images: on the left, a glass bowl with solid butter inside a microwave; on the right, the same glass bowl with the butter now melted on a wooden surface.
  • Place 1½ cups mochiko (glutinous rice flour/sweet rice flour) in a mixing bowl. Sift in 1 Tbsp matcha (green tea powder) and 1½ tsp baking powder using a fine-mesh strainer to prevent clumps; a tea strainer works well here.
    A three-panel image shows powdered sugar and green matcha powder being combined and sifted together into a glass bowl using a fine mesh strainer and a measuring spoon.
  • Sift in ¼ tsp Diamond Crystal kosher salt. Whisk all the dry ingredients together using a hand whisk.
    Three-panel image showing green matcha powder and white ingredients being sifted, whisked together, and combined in a glass bowl on a wooden surface, preparing for baking.
  • In a separate large bowl, beat 1 large egg (50 g each w/o shell) until pale and frothy.
    Nami's Tip: I whisked it by hand, but you could use a stand mixer or electric hand mixer.
    Three-panel image showing eggs being whisked in a clear glass bowl on a wooden surface, progressing from whole eggs to partially mixed, and finally to fully beaten, frothy eggs.
  • Add ⅓ cup sugar and whisk vigorously until the mixture is pale, thick, and creamy.
    Nami's Tip: It will pass through stages: foamy (bubbly with large air bubbles), lightened (paler yellow with a smooth texture and fine bubbles), and finally ribbon stage (pale, thick, and creamy).
    Two side-by-side images: on the left, sugar is being poured into a bowl of beaten eggs; on the right, the mixture is being whisked with a metal whisk in a glass bowl on a wooden surface.
  • At the ribbon stage, the mixture should nearly double in volume and fall back in ribbons when lifted.
    Two side-by-side images show hands whisking a smooth, light batter in a clear glass bowl on a wooden surface. The whisk lifts the batter, showing its creamy consistency.
  • Slowly drizzle in the melted butter, whisking constantly, until fully incorporated.
    Two side-by-side images show hands whisking ingredients in a glass bowl. On the left, melted butter is being poured in; on the right, the mixture is smooth and well combined.
  • Gradually add ¾ cup whole milk, stirring gently between additions, until the batter is smooth and even.
    Nami's Tip: This prevents curdling or separation, ensuring the batter stays smooth and uniform.
    Two photos: On the left, milk is being poured into a bowl of whisked ingredients; on the right, hands use a whisk to mix the resulting batter in a glass bowl on a wooden surface.
  • Add half of the dry mixture into the wet ingredients, whisking from the bottom to incorporate without leaving any dry spots.
    Two images show matcha powder being poured into a glass bowl of liquid and then whisked together by hand, with the mixture turning a bright green color on a wooden surface.
  • Repeat with the remaining dry mixture, then fold with a spatula until smooth.
    Three photos show a glass bowl as green matcha powder is whisked into a mixture, gradually thickening to form a smooth, vibrant green batter with a spatula.

To Cook the Waffles

  • Brush a thin layer of neutral oil on the preheated waffle maker, greasing all the crevices.
    Left: A hand brushes oil onto a round waffle iron with a green silicone brush. Right: The closed stainless steel lid of a Waring waffle maker.
  • Using an ice cream scoop, add one portion of batter to the center of the hot waffle maker. Press down slightly with the bottom of the scoop to flatten the thick batter. The batter won't fill the entire surface.
    Nami's Tip: This recipe makes 6 medium waffles; adjust to 4 large or 8 small as needed.
    Two images show hands scooping bright green dough from a glass mixing bowl using a metal scoop, with a white spatula resting in the bowl.
  • With ¼–½ tsp sugar, drop tiny piles of sugar in four spots around the batter, avoiding the center.
    Nami's Tip: Placing sugar in small clusters rather than sprinkling evenly creates caramelized spots.
    Close-up of a green waffle batter on a waffle maker. In the left image, a hand sprinkles sugar with a measuring spoon. In the right image, sugar is sprinkled in small piles on top of the batter.
  • Cook for about 3 minutes (total) until golden brown, following your waffle maker’s instructions (I used level 5.5 on my waffle maker).
    A close-up of a stainless steel waffle maker with the lid closed, showing the brand name Waring engraved on top; a hint of freshly-made waffles is visible at the edge in the right image.
  • Transfer to a plate or tray.
    Two images: on the left, a green and brown waffle is being lifted from a waffle iron; on the right, the cooked waffle cools on a wire rack over a tray.
  • Clean the waffle maker with a paper towel, lightly grease, and preheat.
    Split image: On the left, a piece of cooked fish is being lifted from a hot waffle maker. On the right, a hand brushes oil onto the waffle maker’s surface using a green silicone brush.
  • Continue with the remaining batter.
    A split image: on the left, a green waffle cooking in a waffle maker; on the right, three cooked green waffles cooling on a metal tray with a wooden spatula beside them.

To Serve

  • Serve warm with your favorite syrup, whipped cream, sweet red bean paste, or caramel topping. These waffles are delicious even when cooled—the chewy texture improves after cooling.
    A plate of matcha waffles is served with halved strawberries and blueberries on a rustic wooden table. The waffles are arranged on decorative paper, with coffee and more waffles visible in the background.

To Store

  • Store in an airtight container for 2–3 days in the fridge. I recommend freezing them while fresh (Day 1)! To freeze, wrap individually, place in an airtight bag, and keep up to 1 month in the freezer. To reheat, warm briefly in a toaster oven for a crispy finish.
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