Servings: 8 small waffles
Savory Curry Pumpkin Mochi Waffles
These curry pumpkin waffles are packed with savory flavor from curry powder, asiago cheese, scallions, and a hint of soy sauce! Mochiko (sweet rice flour) gives these waffles a nice chewy texture. For something extra, make a panini-like sandwich by melting slices of cheese between two waffles (see directions below). If you want to make a bigger batch of waffles, feel free to double the recipe.
Ingredients
- 1 cup (160g) mochiko, (see note 1 for substitutions)
- 2 to 3 teaspoons yellow curry powder, I prefer 3 teaspoons, but see note 2 about different blends
- 1/2 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon sea salt
- 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 use your oil of choice), plus more for greasing waffle iron
- 1 tablespoon soy sauce, (see note 3)
- 1/2 cup (35g) thinly sliced scallions
- 1/3 cup (25g) finely shredded Asiago or Parmesan cheese
Instructions
- In a medium bowl, whisk together the mochiko, curry powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, coconut milk, egg, sugar, butter (or oil), and soy sauce. Keep whisking until you get a smooth mixture.
- Add the flours to the wet ingredients. Mix all the ingredients together until everything is well incorporated, and you no longer see any lumps of flour.
- Add the scallions and shredded cheese to the bowl and use a flat spatula to fold them into the batter.
- Preheat your waffle iron to medium heat. Once the waffle iron is ready, brush your waffle plates with butter or oil. Use a large ice cream/cookie scoop to measure out a level portion of batter (this is about 1/3 cup of batter), and transfer it to the waffle iron. My Belgian waffle iron is divided into 4 small quadrants, so I typically make 4 small waffles at a time. If you own a larger, circular waffle iron, you may want to cook 2/3 cup of batter at time and make a larger waffle.
- Close the waffle iron, and cook the waffles for 4 to 5 minutes. Check the waffles for doneness. If they are barely golden brown, continue cooking them for another 2 to 3 minutes. In my waffle iron, I typically cook the waffles for 6 to 7 minutes (in total).
- Remove the cooked waffles and transfer to a wire cooling rack.
- Grease the plates of the waffle iron again and continue to cook the remaining batter. Transfer the remaining waffles to a cooling rack. Let the waffles cool slightly before serving. They crisp up a little more once they cool.
- Serve the waffles as is, or you can make it a meal by serving them along a side salad.
- Make a Waffle Sandwich: You’ll need 4 thin slices of cheese (about 1/8 inch thick). Low-moisture mozzarella, havarti, or cheddar will work well here. Right when the waffles are done cooking, place a thin slice of mozzarella (or your favorite cheese) on top of a waffle. Place another waffle on top of the cheese and carefully close the waffle iron. You do not need to press down the top of the waffle iron with force. Keep cooking the waffles for 30 seconds to 1 minute, until you can see that the cheese has melted. Use tongs to remove the waffle sandwich. Let it cool for a few minutes before eating.
Notes
- Substitutions for Mochiko: You can use Blue Star’s Mochiko or Bob’s Red Mill’s sweet rice flour for this recipe. If you don’t have either of those, you can use Erawan’s glutinous rice flour (the one that comes in a bag with the green label); use 160g of the flour. The waffles are slightly chewier if you use glutinous rice flour. You can also use all-purpose flour for this recipe. Measure 1 cup of all-purpose flour by volume (about 145g) with the dip-and-sweep method. The resulting waffles will be slightly more cakey in texture.
- Curry Powders: I used Sonoko Sakai’s Japanese-style curry powder blend for most of my test batches. Diaspora Co’s tandoori blend and most yellow curry blends will work well with this recipe. However, if your blend is on the spicy side, you may want to use less than what I specify in the recipe above.
- Soy Sauce: I added soy sauce to the batter to give it more umami flavor. I typically use a light soy sauce (basically the default soy sauce that you see in Chinese kitchens). If you want to make these waffles gluten free, use tamari.
- Greasing Waffle Iron: I prefer using butter or oil to grease the waffle plates instead of cooking spray. Cooking spray tends to leave a sticky film on heated cooking surfaces that becomes difficult to remove over time.
- Reheating Waffles: Refrigerate any leftover waffles in a container. Reheat the waffles in a toaster or bake at 400ºF (250ºC) for 6 minutes. Remove from the oven and let cool on a cooling rack. The waffles are very soft when they come right out of the oven but will firm up a little once they are cooler. Unfortunately, they won’t have the same light crust of freshly made waffles.
Nutrition
Serving: 1waffle | Calories: 211kcal | Carbohydrates: 32.6g | Protein: 4.2g | Fat: 7.6g | Saturated Fat: 5.3g | Cholesterol: 33mg | Sodium: 197mg | Fiber: 1.1g | Sugar: 13.5g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!