I’m excited about my new waffle iron. I’ve been lusting after one for almost a year now and finally broke down and bought a Waring Pro WMK300A. It’s a Belgian style waffle maker, which means it makes nice deep pockets.
The first recipe we tried was the one for vegan Belgian waffles which was pretty good and flavorful. They also kept well. We just threw the leftover waffles in the freezer and then popped them in the toaster whenever we wanted some more.
A few weeks ago, I made moffles, or as I like to call them, moffuru. They’re mochi, the hard rectangular kind, put in the waffle iron and then clamped down. They get soft and melt into a waffle shape because of the heat, and then puff up and get crunchy in a minute or so. The mochi waffles are easier to make because you just plop the rectangular blocks down on the waffle iron. I served them with a soy sauce based sauce with rice vinegar and chili paste. Topped with some wok-fried Chinese broccoli, they’re a quick and easy dinner.
The next day, I had even more waffles. This time, a more traditional waffle recipe with egg, made by the BF. I toasted these leftover waffles in the toaster and then squeezed some sweet, red bean paste in between them for a fusiony breakfast. The eggy waffle and the red bean paste tasted great together — very similar to those pastries the ladies in front of the Chinese market sell
I was afraid that I’d get bored of the waffle iron in a week or so, but each time I eat a fresh, crispy on the outside, custardy on the inside waffle, I’m glad I finally caved in and bought one.