Mochi panckes or waffles

 

Ingredients for Pancakes (see notes below for waffles)

Dry

• 150 g (1 cup) glutinous rice flour

• 2 tbsp tapioca starch

• 2 tbsp granulated sugar

• 2½ tsp baking powder

• Pinch salt

Wet

• ¾ cup milk (plus more as needed)

• 3 tbsp unsalted butter, melted and slightly cooled

• 1 large egg

• ½ tsp ube extract

• 1 tbsp ube jam

For waffles:

Butter: 4 tbsp melted

Milk: ½–⅔ cup, added gradually

Batter rest: 10 minutes

Texture: thick, scoopable

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Instructions

1. Mix dry ingredients
   In a medium bowl, whisk together the glutinous rice flour, tapioca starch, sugar, baking powder, and salt until evenly combined.

2. Mix wet ingredients
   In a large measuring cup or bowl, whisk together the milk, melted butter, egg, ube extract, and ube jam until smooth.

3. Combine
   Pour the wet ingredients into the dry ingredients. Whisk just until combined and smooth.

   • The batter should be thick but pourable, like slightly loosened cake batter.

   • If it feels stiff or pasty, add 1–3 tbsp milk, one tablespoon at a time.

4. Rest the batter
   Let the batter rest for 5–10 minutes. This allows the glutinous rice flour to fully hydrate and improves texture.

5. Heat the pan
   Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed.

6. Cook the pancakes
   Scoop 3–4 tablespoons of batter per pancake into the pan.
   Cook for 3–4 minutes, until the surface looks slightly matte and the pancakes puff gently.
   Flip carefully and cook for another 2 minutes, until set and lightly golden.

7. Serve
   Serve warm with butter, maple syrup, or condensed milk.

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Helpful Notes

• These pancakes are chewy by design — more like mochi than fluffy American pancakes.

• Keep heat on the lower side; high heat will brown them before the centers set.

• Leftovers reheat best in a covered skillet or microwave (not toaster).