Savory Curry Pumpkin Waffles (Mochi Waffles)

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Transcript

00:00savory curry pumpkin waffles these aren't your typical breakfast waffles they're a brilliant

00:06fusion of japanese mochi texture and warm curry spices that will make your taste buds do a happy

00:11dance for the dry mixture combine one cup of mochiko sweet rice flour two to three teaspoons

00:17of yellow curry powder depending on its strength one half teaspoon of baking powder and one half

00:22teaspoon of kosher salt or one quarter teaspoon of fine sea salt for the wet ingredients combine

00:28two thirds of a cup of canned pumpkin puree one half cup of full fat canned coconut milk one large

00:34egg one half cup of granulated sugar two tablespoons of melted unsalted butter and one tablespoon of soy

00:41sauce which adds umami depth for the mix-ins use half a cup of thinly sliced scallions and one third

00:48of a cup of finely shredded asiago or parmesan cheese whisk the sweet rice flour curry powder baking powder

00:56and salt until fully mixed then set aside in a separate bowl whisk the pumpkin puree coconut milk

01:03egg sugar melted butter and soy sauce until smooth and streak free add the dry mixture to the wet

01:10ingredients and stir until no dry pockets remain the batter will be naturally thick fold in the sliced

01:16scallions and shredded cheese gently to keep their texture intact heat the waffle iron grease it well

01:23portion out approximately one-third cup of batter for belgian waffle irons with four quadrants

01:28or two-thirds cup for larger circular irons cook the batter until golden and crisp then cool briefly

01:34before serving store cooled waffles in an airtight container for up to four days or freeze for three

01:40months reheat in a toaster or hot oven to regain crispness avoid microwaving which causes sogginess

01:47you can prepare the dry ingredients up to a week in advance refrigerate the wet ingredients

01:52overnight then cook all waffles on sunday and reheat them during the week for easy meals