Thai Tea Mochi Waffle


Manoa Mochi Baking Mix 419g 1 Bag
Loose Leaf Cha Thai 200g 1 cup
Whole Milk or Whole Milk Substitute 700g 3 cups
Water 250g 1 cup




    Let's Get Cooking 🤙🏽

    • Add milk to sauce pan and turn heat to low.
    • Simmer until a light boil is achieved.
      • Be very careful not to over-do it!
    • Add Loose Leaf Cha Thai to the hot milk and fully incorporate.
    • Once leaves are fully saturated in the milk turn off the heat.
    • Let the loose Cha Thai step for 10 minutes.
      • The slurry should look a little (or a lot) like ground taco meat.
    • Add your water to the slurry and strain.
      • The water allows for the mixture to cool down and compensate for lost water content from evaporation and saturation into the leaves.
    • Strain mixture and set aside,
      • This should yield a little over 350g of bright orange Thai tea concentrate.
    • Bask in the spiced sweet aroma emanating from your mixture.
      • Seriously, the highlight of this recipe.
    • Preheat Waffle maker to 350F or 176C.
    • Add Manoa Mochi Baking Mix into a bowl.
      • Add 350g of the strained liquid into mixing bowl and whisk together until fully incorporated.

      Thai Tea Mochi Waffle Batter and whisk

      • Add batter to pre-heated waffle iron and close the lid.
      • Flip waffle maker and cook until desired doneness.
        • Usually about 3-5 minutes.
      • Remove from iron and serve!

      Thai Tea Mochi Waffle Short Stack

      Pro Tips 🤙🏽

      • In the image we used whipped cream, chocolate shavings, and a caramel sauce. If you want to go for more of a traditional route, try using dollops whipped cream and a heavy drizzle of condensed milk. 
      • To spice up the waffles, try adding a bit more of the spices found in Thai tea. Star-anise, cardamon, cinnamon, and tamarind powder are usually found in your average cup.
      • Using a waffle iron that flips, as well as preheating are key to making the perfect waffles.


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