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Savory Curry Pumpkin Mochi Waffles Recipe

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4 from 81 reviews

These Savory Curry Pumpkin Mochi Waffles combine the chewy texture of mochiko flour with fragrant yellow curry and creamy pumpkin puree. Enhanced with scallions, Parmigiano cheese, and a touch of soy sauce, these waffles make for a unique and flavorful breakfast or snack. Crisp on the outside and tender inside, they can be enjoyed on their own or transformed into a savory waffle sandwich with melted cheese.

  • Total Time: 40 minutes
  • Yield: 6 to 8 small waffles

Ingredients

Dry Ingredients

  • 1 cup (160g) mochiko (sweet rice flour)
  • 2 to 3 teaspoons yellow curry powder (3 teaspoons preferred)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon sea salt

Wet Ingredients

  • 2/3 cup (165g) canned pumpkin puree
  • 1/2 cup (120ml) canned full-fat coconut milk
  • 1 large egg
  • 1/2 cup (50g) granulated sugar
  • 2 tablespoons unsalted butter, melted (or preferred oil), plus more for greasing waffle iron
  • 1 tablespoon soy sauce

Add-ins

  • 1/2 cup (35g) thinly sliced scallions
  • 1/3 cup (25g) finely shredded Asiago or Parmesan cheese

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together mochiko flour, yellow curry powder, baking powder, and salt. Set aside.
  2. Whisk Wet Ingredients: In a large bowl, combine pumpkin puree, coconut milk, egg, granulated sugar, melted butter, and soy sauce. Whisk until smooth and fully blended.
  3. Combine Dry and Wet: Add the dry ingredients into the wet mixture. Stir until well incorporated and no lumps of flour remain.
  4. Add Scallions and Cheese: Fold in the sliced scallions and shredded Asiago or Parmesan cheese gently using a flat spatula.
  5. Preheat Waffle Iron: Heat your waffle iron to medium. Once hot, lightly brush the waffle plates with butter or oil to prevent sticking.
  6. Cook Waffles: Using a large scoop equivalent to about 1/3 cup, portion the batter onto the waffle iron. Close and cook for 4 to 5 minutes. If waffles are barely golden, cook an additional 2 to 3 minutes. Total cooking time is typically 6 to 7 minutes until golden and crisp.
  7. Cool and Repeat: Remove waffles to a wire rack to cool and crisp up slightly. Grease the waffle plates again and continue cooking remaining batter in batches.
  8. Serve or Make Sandwich: Serve waffles as is for a savory snack. Alternatively, create a waffle sandwich by placing a thin slice of low-moisture mozzarella, Havarti, or cheddar on one waffle, topping it with another waffle, closing the waffle iron carefully, and heating for 30 seconds to 1 minute until cheese melts. Remove with tongs and let cool slightly before eating.

Notes

  • Mochiko may be substituted with other sweet rice flours but adjust liquid slightly if needed due to moisture variations.
  • The amount and blend of yellow curry powder can be adjusted based on spice preference; 3 teaspoons offers a robust flavor.
  • Soy sauce adds umami depth; tamari or coconut aminos can be used as alternatives.
  • Using a Belgian waffle iron with quadrants allows cooking multiple small waffles at once; adjust batter portion size if using a different waffle iron.
  • Waffles crisp up more after cooling, so serve slightly cooled for best texture.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Fusion, Japanese-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/savory-curry-pumpkin-mochi-waffles-recipe/