Sweet Potato and Kinako Mochi Waffles

Ingredients

• 1 cup Glutinous Rice Flour (Mochiko)
• 1 cup Cooked Sweet Potato
• 1/4 cup Kinako (Roasted Soybean Flour)
• 1 cup Coconut Milk
• 2 tbsp Maple Syrup
• 1 tbsp Vegetable Oil
• 1 tsp Black Sesame Seeds
• 4 tbsp Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup glutinous rice flour, 1 cup cooked sweet potato (mashed until smooth), and 1/4 cup kinako. Mix these dry ingredients together.
2. 2Pour 1 cup of coconut milk and 2 tablespoons of maple syrup into the bowl with the dry ingredients. Stir everything together until you have a smooth batter with no lumps.
3. 3Preheat your waffle iron to medium-high heat. For a standard waffle iron, this is typically around 190°C.
4. 4Lightly grease the hot waffle iron with 1 tablespoon of vegetable oil. Be careful as the iron is hot.
5. 5Pour 1/4 of the batter onto the center of the hot waffle iron. Close the lid and cook for 3 to 4 minutes, or until the waffle is golden brown and feels firm to the touch.
6. 6Carefully remove the cooked waffle from the iron. Repeat this process with the remaining batter to make 3 more waffles.
7. 7Serve the waffles immediately. Garnish each waffle with 1/4 teaspoon of black sesame seeds and drizzle with about 1 tablespoon of the remaining maple syrup.

Substitutions

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