~Tien’s Kitchen~ Crispy Rice Waffles

Just last week, I made the Korean Mochi bread and was 80% successful. But what came out of that was I tasted texture that I would like to have in my waffles – crisp and chewy. I know like pancakes, waffles likers are divided into two camps as well. I just don’t belong to the light and fluffy camp.

This morning I decided to toy with the mochi idea and made some additions and changes to make my waffles. Small kai had it for brekkie and she gave a thumbs up for it! 

Unfortunately, the  kitchen is out of maple syrup, it would have been an even more satisfying treat.

And guess what? I finally made it a point remember what are the ingredients, in case it turned out nice so I can put it down on the blog for sharing as well as for my own reference next time! Yay! 

Crispy chewy waffles 

Makes 4-5 (I used a tefal waffle maker)

1/2 cup self raising flour

1/2 cup rice flour 

1 tablespoon of tapioca flour

1 tablespoon sugar

1 egg

1 cup of buttermilk (I just added about 1 tbsp of lemon juice to full cream milk)


1/ sift the dry ingredients except sugar into a big bowl

2/ add sugar and make a well in the middle of the dry ingredients

3/ add the egg and buttermilk into the well and whisk till smooth and creamy

4/ put a ladle full of batter into preheated and oiled waffles maker and time according to your waffle maker instruction, usually about 3-6 mins. 

5/ serve with whatever toppings you like!!

Kai likes it with butter


1/ I like my waffles crispy so I left it in the maker for longer than designated time. And I made sure I sprayed the surface with non-stick oil or butter. 

2/ you can adjust the consistency of the batter but adjusting the amount of buttermilk 


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